The process starts by mixing wheat and salt with a small amount of water and oil.

The mixture is pressed through a metal grid called a “kurbala,” which creates little round pieces.

The pieces of maftoul are cooked in a special type of utensil called a “maftouliya.” It has two parts; the maftoul is placed on the top, and the bottom is filled with a little water that turns into steam and passes through the openings above.

The dish cooks.

The maftoul is taken off the fire when it is partially cooked and sprinkled with water to cool. Then it's returned to the pan to continue cooking and dill, salt and pepper are added.

When it’s done, the maftoul is put in a large, plastic pan and mixed with margarine.

Finally, the maftoul is served, topped with broth made of pumpkin, onions, tomatoes, carrots and chickpeas.

Grilled meat is added. Seha w afia (Arabic for bon apetit)!