Malfouf, also spelled “Malfoof” or “Malfuf,” is a traditional Middle Eastern dish that consists of stuffed cabbage rolls. Here’s a description of this flavorful and classic dish:

1. Cabbage Leaves: Malfouf is primarily made with green cabbage leaves. The cabbage leaves are carefully separated from the head, blanched briefly to soften them, and then used as wrappers for the filling.

2. Filling: The filling for Malfouf typically includes a mixture of ground meat, rice, and a combination of aromatic spices and herbs. Common choices for the meat include ground beef, lamb, or a combination of both. The rice used is usually long-grain rice, such as Basmati or jasmine rice.

3. Spices and Herbs: The spices and herbs used to season the filling can vary but often include a blend of flavors like ground cinnamon, allspice, black pepper, and minced garlic. Chopped fresh herbs like parsley or mint may also be added for freshness and aroma.

4. Rolling and Assembly: To make Malfouf, a portion of the filling is placed at the center of a blanched cabbage leaf, and the leaf is carefully rolled around the filling, creating a neat cabbage roll. The rolls are typically secured with toothpicks or kitchen twine to keep them intact during cooking.

5. Layering: The cabbage rolls are arranged in a large pot or deep casserole dish, often in layers. The layers are separated by thinly sliced potatoes and sometimes even tomatoes, which add flavor and help prevent sticking.

6. Cooking Liquid: Malfouf is usually cooked in a flavorful tomato-based cooking liquid. The liquid is seasoned with additional spices and can include ingredients like lemon juice, tomato paste, and sometimes even pomegranate molasses for a hint of sweetness and tanginess.

7. Slow Cooking: The pot of Malfouf is covered, and the rolls are simmered gently over low heat. This slow cooking process allows the flavors to meld, the rice to cook, and the cabbage leaves to become tender.

8. Serving: Malfouf is typically served hot as a main course. It’s often accompanied by a side of plain yogurt or a simple cucumber and mint salad to balance the richness of the dish.

9. Variations: There are regional variations of Malfouf found throughout the Middle East and Mediterranean region. Some versions use grape leaves instead of cabbage leaves, while others might incorporate different spices or fillings, such as vegetarian options with a rice and herb filling.

In summary, Malfouf is a traditional Middle Eastern dish that showcases the flavors of spiced ground meat, rice, and aromatic spices encased in tender cabbage leaves. Its rich and comforting flavors make it a beloved dish in Middle Eastern cuisine, often enjoyed during special occasions and family gatherings.

Ingredients

1/2 kilo mince meat1 cup Rice2 kilos beef neck on bones1 Green cabbage (medium size)12-16 Cloves of garlicOnion1 cup pomegranate molases7 spicesBlack pepperGround cinnamonCuminSalt1 tblsp gee2 tsp dried mint3 bay leaves1 dried lemon1 cinnamon stick

Instructions

Using a knife, cut around the core of the cabbage.Heat up a large pot of water.Prepare your cabbage by removing the outer loose or damaged leaves.Place the cabbage in the water. Let boil for 5 minutes until tender.One by one, remove the blanched cabbage leaves and place them in a colander.Wash the rice add it to the mince meat, add 7 spices, cinnamon, black pepper, cumin and salt combine everything together by moxing woth your hand.Lay out the cabbage leaves, use a small knife, cut the thick rib in the middle of each leaf and cut the cabbage leaves in half.Place the filling on a cabbage leaf and spread it lengthwise. If you are able to, fold the sides in and roll the cabbage leaf forward.If the sides are not able to fold in the sides, just roll forward. Repeat until you finish all the leaves.To prepare the beef stock boil your water add the beef necks and boil it for 10 minutes.After 10 minutes throw away the water was your meat and in a large pot add clean water and return the necks to the pot.Add cinnamon stick, bay leaves and dry lemon. Let it boil for 20 minutes and remove any foam that come on the surface.To cook the cabbage, in a large pot add gee and cook the chopped onion for 1 minute.Place any leftover smaller or cut cabbage leaves on top, add 6 garlic cloves.Cook until onion is soft.Lay the cooked beef bones on top of the cabbage. Line up the cabbage rolls side by side as tight as possible.Once done add 6 chopped garlic cloves, sprinkle some dried mint, sprinkle salt and pour the beef broth on top of the cabbage rolls until almost fully covered.Cover with a plate, apply pressure and cook on high heat.Once boiled lower the heat to medium.After 20 minutes remove the pressure and the plate and apply pomegranate molases on top.Retun the plate and apply the pressure again and put it on a low heat and leave it until its fully cooked. Serve it hot.

Source : www.instagram.com

Malfouf

Ingredients

Instructions

Share