Mihshi malfuf

Mihshi malfuf

Cabbage rolls

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

Ingredients

Quantity Ingredient
1 large cabbage
4 garlic cloves, chopped
salt, for sprinkling
60ml lemon juice
or 3 teaspoons pomegranate molasses
1 teaspoon dried mint

Filling

Quantity Ingredient
40g Samneh
or 2 tablespoons oil
1 onion, finely chopped
750g lamb shoulder, finely chopped or coarsely minced
220g short-grain white rice, washed and drained
1/2 teaspoon ground allspice
salt and freshly ground black pepper, to season

Method

  1. Core the cabbage and carefully remove the leaves. The heart may be reserved for making salad. Blanch the leaves in a saucepan of boiling salted water, a few at a time, until limp. Drain.
  2. Cut the larger leaves in half, removing the thick white central rib. Cut the thicker part of the rib from the smaller leaves. Line a deep pan with the ribs and any torn leaves.
  3. To make the filling, heat the samneh or oil in a frying pan and gently fry the onion until translucent and soft. Tip into a bowl, add the remaining filling ingredients and season with salt and pepper. Combine thoroughly.
  4. Place a tablespoon of filling on the bottom edge of each leaf. Roll up, tucking in the sides to contain the filling. Press with your hand into a neat sausage shape.
  5. Pack the finished rolls, seam side down, in the lined saucepan. Place them close together in layers, sprinkling each layer with a little garlic, salt and lemon juice; if using pomegranate molasses instead of lemon juice, mix it into 60 ml water before sprinkling onto the rolls.
  6. Crush the remaining garlic and mix with the coarsely powdered mint. Scatter over the final layer of rolls and add enough water to the pan to just cover the rolls.
  7. Invert a heavy plate on top of the rolls, then cover the pan and bring to a simmer. Leave to simmer over low heat for 1 hour. Serve hot or warm.

Note

  • Lean lamb bones may be used to line the base of the pan instead of the cabbage trimmings. Another alternative is to simmer the rolls in lamb stock instead of water.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again