Easiest Way to Make Appetizing Malfouf Mehcheh - stuffed cabbage rolls
Malfouf Mehcheh - stuffed cabbage rolls. If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe. In Arabic it's called "Malfouf" which has a dual meaning of. Layer the bottom of the pot with the stems of the cabbage to help ensure that the leaves don't touch the bottom of It will take some time to cook the stuffed cabbage rolls, starting at a medium temperature and the decreasing to a low temperature for a longer period of.
At least from my taste buds point of view. The Arabic name of cabbage is "malfouf", however this word originally means wrapped up and that. Malfouf is cabbage leaves stuffed with rice and meat, creating an explosion of flavor delivered directly to your mouth! You can cook Malfouf Mehcheh - stuffed cabbage rolls using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Malfouf Mehcheh - stuffed cabbage rolls
- It's 1 of big cabbage (~2kg).
- You need 350 g of minced beef.
- It's 1 cup of rice.
- It's 4 of lemons freshly squeezed.
- It's 3 heads of garlic (yes heads not cloves!).
- Prepare 1 teaspoon of mixed spices (commonly called Lebanese 7 spices - but you can improvise).
- It's 3 tablespoons of olive oil.
- Prepare to taste of Salt.
The word malfouf means cabbage, as well as rolled up in Arabic. When referred to as a dish, it indicates the stuffed cabbage leaves enjoyed in this part of the world. Arrange cabbage rolls tightly over these sautéed onions and sprinkle some garlic slices over. Arrange another layer over the first layer and sprinkle rest of garlic as well.
Malfouf Mehcheh - stuffed cabbage rolls instructions
- Boil the cabbage to soften the leaves and carefully separate the leaves from the core..
- On the side, mix the minced beef with the washed & rinsed rice, spices & salt.
- When the leaves are ready, meaning you can roll them gently without them breaking, take them out of the boiling pot. Add the mixture like in the photo and start rolling the cabbage slowly..
- Place the rolls side by side in a pot and in between place the peeled cloves of garlic. Keep going until all cabbage leaves and the meat are used or pot is full ;).
- Fry some garlic with olive oil and a squeeze of 🍋. When they get golden color add them to the pot.
- Add the lemon juice to the pot as well and add water until all rolls are covered up. Place a "heavy" plate on the pot, bring them to boil (high temperature).
- Turn the heat down and let them simmer slowly for ~45min or more if needed (cabbage should not be crunchy by then).
- Serve hot. I serve it with plain yogurt (or greek) and a squeeze of lemon..
- Sahtein! Hope you like it!.
The rolls should be placed next to each other without spaces in between for them to open loose in the cooking process. Sometimes a little time produces a lot of joy. For us, this is a dish of joy. Palestinians are known for their love of stuffing things with rice and meat, and if you are ever so fortunate to find yourself in a Palestinian's home, chances are good that you will be invited to share a meal like this. "Mahshi" means stuffed and "Malfouf" has a double meaning of 'cabbage' and 'rolled'. Turks and Armenians name them "Dolma".
