Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, stuffed cabbage leaf rolls - warak malfoof mehshi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stuffed cabbage leaf rolls - Warak malfoof mehshi is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Stuffed cabbage leaf rolls - Warak malfoof mehshi is something which I have loved my whole life. They’re fine and they look fantastic.
Squeeze the stuffed cabbage rolls after rolling them. Try this authentic Lebanese styled Stuffed Cabbage Rolls - also known as Malfouf - with step-by-step easy To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out. What tourist brochures fail to mention when advertising the The cabbage leaves need to be tender, the rice used in the stuffing needs to be medium-grain rice and the seasoning needs to. Stuffed Cabbage Leaves is a traditional Lebanese recipe which involves stuffing cabbage leaves with minced/ground meat, rice If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe.
To get started with this recipe, we must prepare a few ingredients. You can cook stuffed cabbage leaf rolls - warak malfoof mehshi using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Make ready 1 kg cabbage, leaves separated
- Get 1 teaspoon cumin
- Prepare - For the stuffing:
- Take 300 g coarsely ground beef
- Prepare 1 1/2 cups white rice
- Prepare 4 tablespoons vegetable oil
- Prepare 1/2 teaspoon cinnamon
- Take 1/2 teaspoon pepper
- Get 1 teaspoon salt
- Take 8 tablespoons lemon juice
- Get Sauce:
- Take 5 cloves garlic, crushed
- Prepare 1 teaspoon dried mint
- Take 1 teaspoon salt
The Arabic name of cabbage is "malfouf", however this word originally means wrapped. My mahshi malfouf, which translates literally as "stuffed cabbage," is a classic Lebanese dish that will entice even the strictest cabbage cynic out there. To make malfouf mahshi, cabbage leaves are stuffed with warm, spiced lamb and rice, then simmered in. Cabbage leaves stuffed with meat and rice and cooked with garlic and mint.
Instructions to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out.
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate.
- Serve the cabbage rolls in a serving dish displayed in layers.
To make malfouf mahshi, cabbage leaves are stuffed with warm, spiced lamb and rice, then simmered in. Cabbage leaves stuffed with meat and rice and cooked with garlic and mint. Cover with a lid and cook for another hour or so until the cabbage leaves are well done, tasting one malfouf roll before you turn the heat off. Great recipe for Stuffed cabbage leaf rolls - Warak malfoof mehshi. Boiled cabbage leaves are stuffed with a mixture of rice and meat, rolled and cooked in lemon juice.
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