#games #stuffed cabbage #lebanese cuisine #national cuisine Today I have a delicious Lebanese dish for cabbage lovers, which we are 😃. This is malfuf mahshi or cabbage rolls.
Ingredients: cabbage, minced meat (I have 50/50 lamb/beef), round rice, onion, pepper mix, ground coriander, cumin, saffron, pomegranate sauce, olive oil, lemon juice, garlic, dry mint, salt
Cooking method:
Cut the stalks off the cabbage. Boil salted water in a deep saucepan. Gently lower the head of cabbage and boil until the leaves are soft (it takes 3-5 minutes), removing them one at a time and putting them on a colander or sieve. And so on until you remove all the leaves. Do not pour out the water, it will come in handy.
Rinse the rice, drain the water, mix with minced meat, add finely chopped onion, saffron, a mixture of peppers, ground coriander, cumin (grind with your hands), 2 tbsp. l.. olive oil, salt, mix thoroughly.
Cool the leaves, divide the large ones into 2 parts, cut out the hard middle part or beat it with a hammer. In each leaf put 1 tbsp. l. toppings, roll into a cigar shape. Peel the garlic.
Put illiquid leaves and hard parts of cabbage on the bottom of a deep pan, thus making a pillow. Now lay out our cabbage rolls, sprinkle each layer with garlic cloves. Separately prepare water for filling. Squeeze lemon juice into 500 ml of hot water from cabbage cooking, taste for salt, if not enough, add salt.
Pour malfouf mahshi with water and lemon, press down with a plate, bring to a boil, reduce the fire to a minimum. Now remove the plate, pour 2 tbsp. l. olive oil, pomegranate sauce, add mint, taste for salt and lemon, if something is missing, add.
Press down again with a plate, put a load on top and simmer for about an hour, check for softness, the cabbage is different.
Serve malfouf mahshi with lemon, pour the broth into a bowl. Serve with curdled milk to taste.
Bon Appetit everyone! 🌹