Place the maftoul in a large bowl and rinse once with water. Drain, then cover with water again. Add salt, stir gently, and let sit for 5 minutes.

In a large pot, heat a little oil. Add the chicken, potatoes, carrots, squash, tomatoes, and onions. Sauté briefly over low heat. Cover with water, then add the can of tomato paste, bouillon cubes, salt, black pepper, turmeric, mixed spices, and a pinch of ground cardamom. Stir, cover, and cook for about 1 hour or until everything is tender.

In a separate pot for the maftoul, fill halfway with water and add 1 tablespoon citric acid (to prevent discoloration inside the pot). When the water boils, place a steamer or colander on top, lined with a clean cloth reserved for maftoul.

Drain the maftoul. Prepare the dakka by mixing the chopped onion, green pepper, and dill.

Place the first batch of maftoul on the cloth, make a well in the center, and add 2 tablespoons of the dakka mixture.

Add another spoonful of maftoul on top, press gently around the sides, and cover the maftoul with the edges of the cloth. Cover the pot.

Steam over heat for 10 minutes. Then transfer the maftoul to a large bowl.

Each time, add a spoonful of ghee or oil and mix well.

Continue until all the maftoul is done. The stew is now ready. Garnish with chickpeas. 😋😋