Malfouf is a common Lebanese dish which entails rolling cabbage leaves with a stuffing of floor meat, rice, 7-spices (of course), then stacking them in a cooking pot in layers with garlic in between, and then simmering them on low warmness in a sauce made with lemon juice, fried minced garlic, water and salt.
In Arabic it’s called “Malfouf” which has a dual meaning of “cabbage” as well as “rolled.” It’s also called “Mih-sheh Malfouf” which means stuffed cabbage.
My mouth is watering as I communicate 🙂 This recipe LOVES lemon juice, and I hope you get to use freshly squeezed lemons as they make a difference.
Cabbage 1 Medium Size Around 1.5 Kg or 4 Lbs
Ingredients for Stuffing
400 Gms or 1 Pound Ground Meat (Drain Properly)
1 Cup Rice Soaked for 1 hr (Drain Properly)
1 Tsp Cumin Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala
1 Tsp Salt Chopped Mint Leaves
1 Tbsp Lemon juice
3 to 4 Chillies (Chopped)
1 Tsp Black Pepper powder
A four lbs cabbage head ought to yield round 30-35 rolled cabbage leaves relying on how massive the leaves are.
Peel and discard the outer leaves of the cabbage.
Pit out the massive stem from the backside of the cabbage as in the image above. This will assist the leaves get separated easier.To separate the leaves, simmer the complete cabbage head in a massive pot of boiling water for 5-10 minutes whilst cautiously turning it over to make sure publicity to all of its sides.
As the leaves loosen, pin down the cabbage inner the pot with one fork, and with any other fork slowly peel away the leaves one after the other. Do this slowly and cautiously so you don’t damage yourself with boiling water, and to additionally make sure that leaves are complete and no longer torn.
Place the cabbage leaves in a colander as you peel them. Please notice that if you attempt to peel leaves of a uncooked cabbage they will very probable smash and tear.
Once you’ve got separated all leaves, strive to roll one or two of them to see if they are tender enough. If not, and if they tear or break, put them returned in the boiling water pot and cook dinner them for any other 5 minutes.
Mix the floor pork with the rice, 1 to two teaspoons of Lebanese 7-spices (or Allspice) to style as properly as ½ teaspoon of salt to taste. Mix them nicely and set aside.
Lay every cabbage leaf one at a time on a reducing board, reduce out the stem if it is too thick. Spread 1 to two desk spoons of meat stuffing alongside the facet of the leaf , then roll it slowly and tightly over the meat all the way.
Line up the stuffed rolls cautiously in a wide/deep cooking pot one by means of the different in a compact manner till you have executed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the backside of the pot for the reason that they want extra heat/longer to cook.
Roll all the leaves and region them in the pot in this manner whilst setting garlic cloves in between the layers. You may additionally cease up with 2 to four layers of rolls, relying on how broad the cooking pot is.
In a frying pan, saute 10-15 cloves of freshly minced or overwhelmed garlic (one head) with three desk spoons of olive oil and a squeeze of lemon juice till they begin to flip mild brown then dump the complete content material on pinnacle of the cooking pot.
Squeeze four lemons, combine them with four cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce ought to cowl the rolls and if not, add greater water till it does.
Carefully shake/tilt the cooking pot sideways a few instances to make sure the sauce seeps thru in all places and that the fried garlic additionally mixes nicely with the sauce (or you can combine them in advance).
Place a heavy plate internal the pot, on pinnacle of the rolls, cover the pot, and flip on the range on excessive warmness for about 5-10 minutes till they boil, at which time you flip warmth to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is completely cooked and is no longer crunchy – time may additionally vary, alternatively you need to be left with a bit of sauce on the backside do not let it dry up).
Serve warm with an non-compulsory aspect of simple Greek yogurt and an elective squeeze of lemon juice.