Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed cabbage leaf rolls - warak malfoof mehshi. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Malfouf mahshi, stuffed cabbage with meat and rice, it can be done with vegetables instead of Kusa (Stuffed Zucchini) & Warak Areesh (Rolled Stuffed Grape Leaves) - Продолжительность MALFOUF-Healthy Stuffed Cabbage Rolls with Meat and Rice. What tourist brochures fail to mention when advertising the many advantages The cabbage leaves need to be tender, the rice used in the stuffing needs to be medium-grain rice and the seasoning needs to permeate the dish to. Stuffed Cabbage Leaves is a traditional Lebanese recipe which involves stuffing cabbage leaves with minced/ground meat, rice If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe.
Stuffed cabbage leaf rolls - Warak malfoof mehshi is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Stuffed cabbage leaf rolls - Warak malfoof mehshi is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have stuffed cabbage leaf rolls - warak malfoof mehshi using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Prepare 1 kg cabbage, leaves separated
- Get 1 teaspoon cumin
- Prepare - For the stuffing:
- Take 300 g coarsely ground beef
- Get 1 1/2 cups white rice
- Take 4 tablespoons vegetable oil
- Take 1/2 teaspoon cinnamon
- Get 1/2 teaspoon pepper
- Get 1 teaspoon salt
- Prepare 8 tablespoons lemon juice
- Take Sauce:
- Get 5 cloves garlic, crushed
- Get 1 teaspoon dried mint
- Prepare 1 teaspoon salt
Garlicky and lemony, these tender rolls of cabbage filled with spiced meat and rice play a special role in the cast of dinner dishes that rotate through the Palestinian Behind us are the days of cousa mahshi, or stuffed summer squash; now, the cabbage beckons. Arrange cabbage rolls tightly over these sautéed onions and sprinkle some garlic slices over. Arrange another layer over the first layer and sprinkle rest of garlic as well. The rolls should be placed next to each other without spaces in between for them to open loose in the cooking process.
Instructions to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out.
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate.
- Serve the cabbage rolls in a serving dish displayed in layers.
Malfouf is cabbage leaves stuffed with rice and meat, creating an explosion of flavor delivered directly to your mouth! In the Middle East malfouf is made with a cabbage that has very large leaves. Once blanched, the leaves are easy to roll and to fill with a. Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side.
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