Malfoof

Malfoof Ingredients

For the malfoof I got a small/ medium size green cabbage

For The Filling

1/2 kilo lamb mince (cooked ) @hosnabutchery2 cups washed rice medium grain1 finely chopped onion (raw)1 tsp salt1tsp pepper1 tbs cumin

Steps

Mix together well and roll the malfoof .For the malfoof I used 2 kilo lamb necks @hosnabutchery , boiled them about 20 mins with @mimosspicebags , washed well and set aside .In a new large pot cook off the off cuts with some olive oil (macmoora) with one finely diced brown onion and 4 cloves of garlic (peeled and finely sliced ) and 1 tbs cumin to this also .Remove and set asideIn the same pot stack the lamb necks and season well with salt n pepper .Place the mamoora filling on top as a layer .Stack the rolled malfoof leaves tightly and neatly on top .

Dressing For The Malfoof

2 tbs tomato paste1/4 cup pomegranate molasses1 cup fresh lemon juice2 tbs dry mint1 tbs salt

Steps

Mix well and pour over the malfoofApply pressure and add enough water to cover the malfoof 2pm above the malfoof .Leave pressure on there and bring to a boil for about 1/2 hour – gradually start reducing the heat , after an hour remove pressure , and cover the pot and leave them to cook slowly on low about 4 hours .Tip – I microwaved the cabbage for 8 mins before starting the peeling process makes it so much easier to work with .Tip – you can adjust lemon and pomegranate molasses amounts to your liking.