Malfouf
Malfouf is stuffed cabbage leaves filled with a flavorful mixture of ground meat, rice, and spices rolled and then cooked. Served hot with lots of squeezed fresh lemon juice. Malfouf is the perfect meal during cold weather, it’s a hearty warm dish making it a popular choice for family gatherings, special occasions, and any weekday dinner night.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Egyptian or cal-rose rice, washed and rinsed
- 2 medium size cabbage
- ½ pound ground or minced lamb or beef (or a mixture of both)
- 1 tablespoon cumin
- 1 teaspoon allspice
- 2 teaspoon salt (and some to add with boiled water)
- ¼ cup of neutral or olive oil
- 1 teaspoon butter
- 2 heads of garlic
- fresh lemon juice (as needed)
Instructions
- 1
With a sharp or pairing knife cut around on top to remove the head of the cabbage.
- 2
Fill up a large pot with hot water over medium heat, sprinkle some salt, place the cabbage, and let it boil for 2-3 minutes.
- 3
Once boiling, the leaves start to loosen, you can use a pair of tongs and gently help to peel off the leaves. Keep them in the boiling water under medium heat for another 2 minutes, make sure that the leaves are completely dipped in water.
- 4
With using tongs pick the leaves in a strainer to drain and cool off.
- 5
Preparing the Stuffing
- 6
Rolling Cabbage Leaves