Jul 8, 2009

Malfouf



Malfouf also known as stuffed cabbage leaves is not only an Arabic recipe but also it seems as if though every country has their own version. This recipe may look difficult but it is actually very easy and well worth it. I love to cook this meal the end of the week since I know we will have leftovers and then I do not have to worry about cooking all weekend. Then again, I have a small family so if you have a large family this may be right up your alley. Also feel free to use lamb instead of beef.

1 large head white cabbage
1 chicken bouillon cube
1 pound lean ground beef
1 cup basmati rice, soaked
2 onions, finely diced
1 can (400 grams) diced tomatoes with juice
1/2 cup coriander, chopped
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon coriander, ground
4 garlic cloves, diced
Salt to taste
1 (8 ounce) can tomato sauce
butter

1. Remove core from cabbage head, place in an 8-quart saucepan and fill water until reaches cabbage top, place chicken cube. Cook on medium heat for 35 minutes, until cabbage is soft.

2. In a 9-inch skillet on medium heat add onion, garlic, 1 can diced tomatoes with juice, pepper, salt, cumin and ground coriander. Allow to cook until onion is tender. Set aside.

3. In a large mixing bowl add ground beef, drained rice, meat mixture, salt and fresh coriander. Mix well with hands. In a stockpot place 2 cooked cabbage leave on bottom of pan.

4. Carefully take cabbage leaves off one at a time, with a knife trim thick vein so it is level with the rest of the leaf. Place 2 tablespoons of meat mixture in the middle of each leaf. Fold in each small side then roll the long sides into a cigar shape. Carefully place each roll into stockpot, tight together. After you have made one level add a few slices of butter on top, continue doing this until your last level is complete. Pour tomato sauce into pan, and then add water until it covers the bottom level of your top row (it should not go over the rolls but slightly under).

5. Place a plate that will easily fit into pan on top of rolls to keep from shifting. Cover pot with a lid and cook on medium heat for 45 minutes.

Yields: 15-25 rolls

2 fabulous comments:

Natashya said...

That looks delicious. My husband would love that.
I agree with you - I love to make a big dish so that I have some for lunches or another meal.

Noor said...

Thanks, you should make them but be sure to tell me how they turned out. My husband loves them with soy sauce too, lol.

I think anytime you can feed your family a home cooked meal with no work for a few days is GREAT, lol.

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