First, mix the flour with the semolina, a pinch of salt, and the frying oil. Sprinkle with water and use a circular motion to roll the flour and water together to form maftoul grains. Place the formed grains in a large sieve made for maftoul and roll in one direction so the maftoul grains fall through into a large bowl. Whenever you need more water, sprinkle it over the flour and keep rolling until all the flour is used. Grease the steamer basket with a little oil and add the maftoul. Cover with a clean towel and place the basket over the bottom pot. In the bottom pot, add boiling water with a bouillon cube and half a lemon.

Place the pot on the stove and add the soaked chickpeas until they soften a bit. Wait until you see steam coming through the maftoul and towel. Once you see the steam, cook for 20 minutes. At this point, the maftoul will be half cooked.

Meanwhile, clean the turkey thigh well, season with salt, and brown it in a pot on the stove. Add bay leaves, cinnamon stick, whole cloves, cardamom pods, whole black peppercorns, whole allspice, salt, chopped onion, and chopped tomato. Sauté for 5 minutes, then add the rest of the boiling water to finish cooking. Cover the pot and simmer on low heat until the turkey is cooked through.

Peel the onions (about 3 1/3 pounds/1.5 kg), cut some in half but do not chop, and sauté them in a pot until lightly browned. Add broth or boiling water, sprinkle with salt, and add the soaked chickpeas to make the stew. Some people add diced squash, but my kids don't like it. Add the turmeric and sumac to the onions, let them soften, then add the whole cleaned tomatoes and cook until tender.

After steaming the maftoul, transfer it to a large bowl and roll it again in the sieve. Sprinkle with a little broth and gently roll with your fingers to keep the grains separate. Grease the steamer basket again and add half the maftoul. Coarsely grind the dried dill and whole cumin, crush them with the minced onion and hot green pepper, and spread this mixture over the first layer of maftoul. Add the remaining maftoul on top, spread it out, and cover the onion and pepper mixture. Steam the maftoul again as before, making sure the water in the bottom pot is at the right level so it doesn't boil up and make the maftoul soggy.

Steam until you see steam coming through the towel, then cook for another 20 minutes over slightly higher than medium heat. When done, transfer the maftoul to a large serving bowl and add a tablespoon of margarine or ghee while it's hot, stirring until melted and well mixed.

To serve, place the maftoul on a serving platter and drizzle with turkey broth. Arrange the onion and tomato stew around the edges and the boiled turkey in the center. You can also grill the turkey after marinating it with sauce and lemon. Serve and enjoy!