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19
Dec, 2024
Ethiopian Shiro Wot

Ethiopian Shiro Wot

Ethiopian Shiro Wot

Ethiopian Shiro Wot

Yield: 3

Shiro brings the authentic, earthy taste of Ethiopia right to your kitchen. Made with premium garbanzo bean flour and seasoned with authentic traditional spices, this shiro mix creates a deeply flavorful and smooth stew. It’s a beloved, protein-rich dish that’s easy to prepare. Serve Shiro with injera or your favorite flatbread for a comforting meal that’s full of Ethiopian warmth and tradition. Perfect for vegan, gluten-free, and plant-based diets.

There are two versions to enjoy: Alicha Shiro offers mild flavors, while Mitten Shiro brings a bold, spicy kick.

Ingredients

  • 1/4 cup ore more of Alicha Shiro or Mitten Shiro
  • 1 onion, finely chopped (optional)
  • oil

Instructions

1. Dissolve Shiro in cold water.   

Use about 1/2 cup water per 1/4 cup of Shiro.

2. Optionally, brown chopped onions in neutral oil.

3. Add the Shiro-water-mix, stirring constantly.

4. Add hot water until your desired consistency.

5. Bring to a boil. Simmer for 10 minutes.    

Stir frequently. Add hot water is necessary.

Notes

Variation Options

  • Substitute water with broth.
  • Add 1 tomato and/or jalapeno, finely chopped.
  • Add more water or broth until it has the consistency of a gravy. Pour it over a vegetable dish to add protein.
  • Serve it with injera or any bread of your choice.

© Recipe: SpiceBreeze
Cuisine: Ethiopian / Category: Africa
Ethiopian Shiro Wot
2
Dec, 2024
Filipino Lumpia

Filipino Lumpia Shanghai

Filipino Lumpia

Filipino Lumpia Shanghai

SpiceBreeze
Filipino Lumpia, inspired by Chinese spring rolls, are delicate, crispy eggrolls made with ultra-thin wrappers and served with a flavorful dipping sauce. This dish, introduced to the Philippines through centuries of trade and cultural exchange, has become a beloved staple. Traditionally filled with pork and a mix of classic ingredients, our recipe offers plenty of substitutions to make it your own!
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hands-on time 1 hour
Course Main Course
Cuisine Filipino
Servings 3

Ingredients
  

Filling

  • 1 lb ground pork [2]
  • 1 cup finely chopped carrots [3]
  • 1/2 cup finely chopped green cabbage [3]
  • 1/2 cup finely sliced green onions [3]
  • 1 egg
  • 1 tsp soy sauce [4] or more to taste

Optional Filling Additions

  • 1/4 cup chopped parsley or cilantro optional
  • 1 to 2 cloves garlic finely chopped, optional
  • 1 fresh red chilies, finely sliced optional or more to taste

Assembling & Frying

  • 1 to 2 pkg lumpia wrappers [4] 6 to 8 inches per side
  • vegetable oil not olive oil

Sour Sweet Chili Dipping Sauce

  • 1/2 cup vinegar rice or white
  • 1/2 cup sugar or agave syrup
  • 1 tbsp cornstarch

Culinary Spice Kit

  • 1 pouch amchur, basil, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, cumin, white pepper, cinnamon, lemon oil, lime peel

Others

  • oil
  • salt & pepper

Instructions
 

Filling

  • In a large BOWL, combine ground meat, chopped carrots, cabbage, green onions, garlic, optional chili, soy sauce, egg, and salt & pepper to taste. Mix until well incorporated.
  • Cover and keep in the fridge for 1 hour. [5]

Assembling - Option 1 [6]

  • Lay a lumpia wrapper flat on a clean surface, diagonal oriented.
  • Place 1 tbsp of the filling near one corner of the wrapper. Shape the filling into a log.
  • Fold the corner over the filling, then fold the sides in, and roll tightly to form a cylinder.
  • Seal the edge with a dab of water. Repeat for all wrappers.

Assembling - Option 2 [6]

  • Lay a lumpia wrapper flat on a clean surface, oriented like a square or rectangle (not diagonal).
  • Place 1 to 2 tbsp of the filling near the edge of one side of the wrapper. Spread the filling evenly along that entire edge, shaping it into a thin, uniform log.
  • Starting with the side that holds the filling, tightly roll the wrapper over the filling to enclose it.
  • Continue rolling tightly all the way to the opposite edge, keeping the log shape intact.
  • When you reach the other edge, dab a little water or beaten egg on the edge of the wrapper to seal it securely. Repeat for all wrappers.

Frying

  • Heat oil in a deep pan over medium heat.
  • Fry the lumpia in batches, turning occasionally, until golden brown and crisp (about 3-5 minutes per batch).
  • Drain on paper towels to remove excess oil.

Sour Sweet Chili Dipping Sauce

  • In a small POT, mix vinegar, sugar, and 1 tsp [7] Lumpia spices with 1/2 cup of water.
  • Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
  • In a CUP, dissolve the cornstarch in 2 tbsp of water.
  • Slowly add this slurry to the simmering sauce while stirring continuously.
  • Let the sauce cook for 2-3 minutes until it thickens to your desired consistency.
  • Remove the POT from the heat and allow the sauce to cool.

Serve

  • Enjoy warm with a dipping sauce like sweet chili, vinegar with garlic, or banana ketchup.

Notes

[1] Alternatively, use ground poultry or beef. 
[2] Good substitutes are:
  • for carrots: parsnip, rutabaga, daikon, or beetroot.
  • for green cabbage: kale, red cabbage, or bell pepper.
Alternatively, replace one of the vegetables with a larger portion of the others.
For a meatier version, either omit one of the vegetables or use smaller amounts of each.
[3] Find substitutes on our blog. 
[4] Alternatively, use eggroll sheets or spring roll wrappers.
[5] Skip, if you are in a rush.
[6] Assembling Option 1 produces crispier lumpia and resembles the familiar shape of classic Chinese egg rolls. However, since each roll uses only 1 tablespoon of filling, you’ll need to make more rolls.
Assembling Option 2 is the traditional method for Filipino lumpia. Each roll uses 2 tablespoons of filling, making it easier to assemble and resulting in lumpia with a heartier filling but less crispiness.
[7] Start with 1 tsp of the Lumpia spice blend and adjust to taste.
3
Nov, 2024
Armenian Borek

Armenian Lentil Borek

Armenian Borek

Armenian Lentil Borek

SpiceBreeze
Armenian Lentil Borek is a delightful twist on a traditional favorite, swapping the classic cheese filling for a savory, spiced lentil mixture. Encased in flaky phyllo dough, these pastries are crispy on the outside and satisfyingly hearty on the inside. Perfect as an appetizer, snack, or light meal, lentil borek offers a unique blend of spices and textures that showcase the rich flavors of Armenian cuisine. Whether you’re new to borek or a seasoned fan, this vegetarian-friendly version is sure to become a favorite!
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hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3

Ingredients
  

Fresh Produce

  • 1 medium onion finely chopped
  • 1/4 cup fresh parsley chopped

Packaged Goods/Staples

  • 1 package phyllo dough thawed
  • 1 cup green or brown lentils rinsed
  • melted butter or olive oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch bell pepper, garlic, coriander, cumin, paprika, mint

Suggested Toppings & Sides

  • nigella or sesame seeds
  • lemon-yogurt dip optionally with lots of garlic
  • fresh salad suggested: Tabbuleh

Instructions
 

Cook the Lentils

  • In a POT, add the lentils with enough water to cover them by a few inches.
  • Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until lentils are tender.
  • Drain and set aside.

Prepare the Filling

  • In a PAN, heat a 2 tbsp oil or butter over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the Borek spices. Stir and cook for another 1 to 2 minutes.
  • Add the cooked lentils and stir well to combine. Taste and adjust salt & pepper as desired.
  • Remove from heat and let cool slightly, then stir in the chopped parsley.

Assemble the Borek

  • Cut the phyllo dough in squares or rectangles of 4 to 6 inches per side.
  • Option 1 "Triangles": Spoon 1 tbsp of the filling in the center of a square, then fold one edge over to form a triangle until fully wrapped.
  • Option 2 "Cigars": Spoon a line of the filling along one edge, then roll up tightly into a log shap.
  • Press the sides to close.

Bake the Borek

  • Preheat the oven to 350°F (180°C).
  • Place the Borek on a baking sheet lined with parchment paper and brush the tops with melted butter or oil.
  • Optionally, sprinkle with sesame or nigella seeds.
  • Bake for 20 to 25 minutes, or until golden and crispy.

Serve

  • Serve Borek with your preferred sides.
  • Enjoy!
2
Oct, 2024
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně

Jump to Short Chicken Recipe
Jump to Authentic Beef Recipe
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Short Chicken Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 30 minutes
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb chicken pieces of your choice [1]

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy and Packaged Goods/Staples

  • 1/2-1 cup sour cream [3]
  • 1-2 cup whipped cream optional
  • butter or oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [4] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Roughly chop the vegetables.

Cooking the Vegetables and Chicken

  • In a POT, cook onions in 2 tbsp of butter over medium heat until translucent.
  • Add vegetables and cook for 5 minutes while stirring frequently.
  • Add 5 cups water, the chicken, Svíčková spices, and salt to taste. Bring to a boil.
  • Cook over medium-low heat for 20 minutes, or until the chicken is cooked and the vegetables are tender.
  • Take the chicken out and keep it warm.

Cook the Gravy

  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Stir in ½ cup of sour cream (or more to taste).
  • To thicken the gravy, add a flour slurry [5] if desired.
  • Cook over low heat for 5 to 10 minutes, stirring occasionally.

Serve

  • Serve the creamy gravy over the chicken, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Find the authentic recipe with beef here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Substitute with heavy cream if you prefer it sweeter.
[4] Find the recipe on our blog.
[5] Find the instructions on our blog.
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Authentic Beef Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 1 hour
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb beef tenderloin or sirloin [1]
  • 2 oz bacon cut into 1 inch slices

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy & Packaged Goods/Staples

  • 4 tbsp butter
  • 1 tbsp white vinegar
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1-2 cup whipped cream optional
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [3] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Chop the vegetables into bite-size chunks.
  • Make 3 to 5 deep slits in the meat, being careful not to cut all the way through. Tuck bacon slices into each slit.

Cooking the Vegetables and Meat

  • In a POT, heat the remaining bacon until it releases some fat.
  • Add the meat and sear over high heat on all sides until browned. Remove the meat and set aside.
  • Melt 2 tbsp butter over medium heat.
  • Add onions and cook until translucent.
  • Add the vegetables and 1 tbsp vinegar. Mix well.
  • Cook for 10 minutes or until the vegetables turn slightly golden, stirring frequently.
  • Return the meat to the pot. Add 5 cups water, Svíčková spices, and salt to taste. Cover. Bring to a boil.
  • Cook over medium-low heat for 90 minutes, or until the meat and vegetables are tender.
  • Take the meat out and keep it warm.

Prepare the Gravy

  • In a small POT, melt butter over medium heat.
  • Add 2 tbsp flour and stir constantly for about 2-3 minutes until the mixture turns golden brown.
  • Slowly add 1 cup of milk while whisking continuously.
  • When all is well incorporated, add mixture to the big pot with the vegetables.
  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Cover and continue to cook over low heat for 15 minutes.
  • Stir in 1 cup of heavy cream (or more to taste). Mix well.

Serve

  • Serve the creamy gravy over the meat, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Alternative: pork tenderloin
For the quick version with chicken, see our recipe here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Find the recipe on our blog.

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3
Sep, 2024
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazil nuts in hand
sweet potatoes
acorn squash
green beans
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
  • 1 medium (red) onion (optional) [5] cut into 8 wedges
  • 1 medium tomato (optional) [5] cut into 8 wedges

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Nut Milk Preparation

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

  • On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

  • In a POT, bring 2 quarts of lightly salted water to a boil.
  • Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
  • Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

  • Preheat the OVEN to 420°F.
  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Distribute the vegetables evenly around and on top of the fish.
  • Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
  • Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
  • Optionally, garnish with fresh cilantro or parsley before serving.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato. 
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Season the Fish

  • On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

  • Preheat the OVEN to 400°F.
  • Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
  • Bake for 10 minutes, then turn the vegetables.
  • Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
  • Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
  • Bake for another 10 minutes, or until all vegetables are tender.
  • Remove the vegetables from the oven and keep them warm.

Bake the Fish

  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

  • Arrange the fish and baked vegetables on plates.
  • Optionally, garnish with fresh cilantro or parsley.
  • Enjoy!

Notes

For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.

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3
Sep, 2024
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

How to cook 34 authentic global recipes without tedious planning.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Pot Basics

  • 1 head green cabbage (2 to 2.5 lb)
  • 1 large tomato sliced
  • 1 head garlic

Filling

  • 1 cup short grain rice [1] rinsed
  • 1 lb ground meat [2] lamb or beef
  • 1 medium tomato diced
  • 1-2 tbsp olive oil (optional)

Cooking Liquid

  • 1/4 cup lemon juice
  • 1 tbsp tomato paste

Yogurt Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill chopped

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Instructions
 

Prepare the Cabbage

  • Remove the stem and core of the cabbage.
  • Peel off 4 large outer leaves, rinse them, and set them aside.
  • Cut off 1 inch from the bottom of the cabbage and save this piece for another recipe.
  • Separate the remaining leaves.
  • Cook them in lightly salted boiling water for approximately 5 minutes, until just softened.
  • Scoop them out and let them cool.

Prepare the Filling

  • In a large bowl, combine the rice, meat, tomatoes, Malfouf Mahshi spices, and salt to taste. If using lean meat or lentils, add 1 to 2 tbsp of oil. Mix well.

Make the Rolls

  • Flatten and staple the cabbage leaves.
  • Place 2 tbsp of filling in the center of each leaf, spreading it into a line, leaving about 1/4 inch from the edges.
  • Roll the leaves tightly into cigar-shaped rolls, pressing firmly. Leave the sides open. Place the rolls on a large plate seam-side down.

Mix the Broth

  • In a bowl, mix 5 cups of water or broth with 1/4 cup lemon juice, 1 tbsp tomato paste, and salt and pepper to taste.

Pot Assembly

  • In a large pot, cover the bottom with 2 of the reserved outer cabbage leaves.
  • Add one layer of tomato slices on top.
  • Arrange the cabbage rolls in several layers, scattering garlic cloves between the layers.
  • Finish with a layer of the remaining reserved outer cabbage leaves to cover the rolls.
  • Place a large plate upside down on top of the rolls to prevent them from floating.
  • Pour in the broth and add additional hot water until everything is submerged.
  • Cover the pot with a lid.

Cook

  • Bring to a boil, then reduce the heat to medium-low and cook for about 90 minutes, or until the cabbage leaves are tender. Taste one roll to check doneness.

Prepare the Yogurt Sauce

  • In a small bowl, mix 2 cups of yogurt with grated garlic and lemon juice to taste.
  • Optionally, add 1 to 3 teaspoons of fresh dill.

Serve

  • Serve the Malfouf Mahshi cabbage rolls with the yogurt sauce.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
Adjust the cabbage-to-rice-and-meat ratio to suit your preference.
[1] Alternative: bulgur 
[2] For a vegetarian twist, substitute 1 can of lentils for the meat.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi - Quick Version

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill (optional) chopped

Meat

  • 1 lb ground meat [1] lamb or beef
  • 1 tbsp tomato paste

Cabbage

  • 1 head green cabbage
  • 1/4 cup lemon juice
  • 2 tbsp tomato paste

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Additional Ingredients

  • 3 cups cooked rice [2]
  • salt
  • butter

Instructions
 

Sauce

  • In a BOWL, combine yogurt with garlic and lemon juice to taste.
  • For added flavor, mix in 1 to 3 tsp of fresh dill, if desired.
  • Set aside.

Meat

  • In a large BOWL, combine the meat, 1 tbsp tomato paste, Malfouf Mahshi spices, and salt to taste.
  • Mix until well combined.
  • Shape the mixture into thin rolls about 2 inches long.
  • In a PAN, cook the meat rolls in butter over medium-low heat, turning to slightly brown all sides evenly.

Cabbage

  • Remove and discard the thick outer leaves of the cabbage.
  • Cut the cabbage into quarters, remove the core, then cut into small wedges.
  • In a large POT, mix 1 quart of lightly salted water with 1/4 cup of lemon juice and 2 tbsp tomato paste.
  • Bring the mixture to a boil, then reduce the heat to medium.
  • Cook the cabbage leaves for 10 minutes, or until they soften.

Serve

  • Arrange the meat rolls on a bed of cabbage leaves and rice, then drizzle with the yogurt sauce.
  • Enjoy!

Notes

[1] For an authentic experience and a vegetarian twist, check out this recipe.
[2] Alternative: bulgur 

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