Mihshi malfuf bi zayt

Mihshi malfuf bi zayt

Meatless cabbage rolls

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 cabbage, to give 24 leaves
3 garlic cloves
1 teaspoon salt
1 teaspoon dried mint
60ml lemon juice
125ml olive oil

Rice and chickpea stuffing

Quantity Ingredient
60ml olive oil
180g spring onions, chopped
200g long-grain white rice
200g tinned chickpeas, drained
15g flat-leaf parsley, finely chopped
250g tomatoes, peeled and chopped
1/2 teaspoon ground allspice
salt and freshly ground black pepper, to taste

Method

  1. Start by making the stuffing. Heat the oil in a frying pan and gently fry the spring onion for 2–3 minutes. Tip into a bowl and add the remaining stuffing ingredients. Season to taste with salt and pepper.
  2. Carefully separate the leaves from the head of cabbage. You will need 24 leaves, although larger leaves may be counted as two. Blanch the leaves in two or three batches in a large saucepan of boiling water for 5 minutes, or until limp — do not overcook.
  3. Drain the leaves, then cut out and remove the larger end of the white centre rib in each leaf. Cut the larger leaves in half down the centre. Line the base of a deep saucepan with the ribs and any torn leaves.
  4. Working one at a time, place a generous tablespoon of the stuffing on the base of each leaf. Roll up once, fold in the sides, then roll up into a firm package. Repeat with the remaining ingredients.
  5. Crush the garlic with the salt and mix in the crumbled mint and lemon juice.
  6. Pack the rolls in the lined pan, seam side down, close together, stacking them in layers, and sprinkling some of the garlic–lemon mixture and oil between each layer.
  7. Invert a plate on top of the rolls to keep them intact during cooking. Pour in enough cold water to just cover the rolls and put the lid on firmly.
  8. Bring to the boil over medium heat, then reduce the heat to low and simmer gently for 45 minutes.
  9. Remove from the heat and set aside for 30 minutes. Serve lukewarm or cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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