Lebanese Malfouf Mahshi - Quick Version
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.
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: bulgurÂ