I got a small\/ medium size green savoy cabbage (watch highlight to see how i peel it and prepare it for rolling ).<\/p>\n
1\/2 kilo lamb mince (cooked )
\n2 cups washed rice medium grain
\n1 finely chopped onion (raw)
\n1 tsp salt
\n1tsp pepper
\n2 tbs cumin<\/p>\n
Mix together well and roll the malfoof (details in my highlight) .
\nFor the malfoof I used 2 kilo lamb necks @marble_meats , boiled them about 20 mins with @mimosspicebags , washed well and set aside .
\nIn a new large pot cook off the off cuts with some olive oil (macmoora) with one finely diced brown onion and 6 cloves of garlic (peeled and finely sliced ) and 2 tbs cumin to this also .
\nRemove and set aside
\nIn the same pot stack the lamb necks and season well with salt n pepper .
\nI added a 300g peice of zawrat on top of necks.
\nPlace the mamoora filling on top as a layer .
\nStack the rolled malfoof leaves tightly and neatly on top .<\/p>\n
2 tbs tomato paste
\n1\/2 cup pomegranate molasses
\n1\/2 cup fresh lemon juice
\n3 tbs dry mint
\n1 tbs salt<\/p>\n
Mix well and pour over the malfoof
\nApply pressure and add enough water to cover the malfoof 2cm above the malfoof .
\nLeave pressure on there and bring to a boil for about 1\/2 hour – gradually start reducing the heat, keep covered if u can (use a large pot) after a few hrs remove pressure , and cover the pot and leave them to cook slowly on low about 4 hours .
\nPlease refer to my malfoof highlight for tips n tricks .
\nTip – I microwaved the cabbage for 8 mins before starting the peeling process makes it so much easier to work with .
\nTip- you can adjust lemon and pomegranate molasses amounts to your liking.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients For The Malfoof I got a small\/ medium size green savoy cabbage (watch highlight to see how i peel it and prepare it for rolling ). Ingredients For The Filling 1\/2 kilo lamb mince (cooked ) 2 cups washed rice medium grain 1 finely chopped onion (raw) 1 tsp salt 1tsp pepper 2 tbs…<\/span><\/p>\n","protected":false},"author":7,"featured_media":26125,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[85,82,7],"tags":[],"class_list":["post-26124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cabbage","category-lamb","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=26124"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26124\/revisions"}],"predecessor-version":[{"id":26130,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26124\/revisions\/26130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/26125"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=26124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=26124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=26124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}