Lebanese Malfouf Mahshi
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.
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: bulgurÂ
[2] For a vegetarian twist, substitute 1 can of lentils for the meat.