Palestinian Malfoof
Palestinian malfoof, also known as stuffed cabbage rolls, is a flavorful traditional dish from Palestine. It features tender cabbage leaves stuffed with a mixture of seasoned rice and ground meat, typically lamb or beef. Here's a basic recipe to guide you in making Palestinian malfoof
Palestinian Malfoof
Palestinian malfoof, also known as stuffed cabbage rolls, is a flavorful traditional dish from Palestine. It features tender cabbage leaves stuffed with a mixture of seasoned rice and ground meat, typically lamb or beef. Here's a basic recipe to guide you in making Palestinian malfoof
Cooking Instructions
- 1
Prepare the cabbage: Remove the core from the cabbage head and carefully peel off the leaves one by one. Blanch the leaves in boiling water for a few minutes until they become pliable. Drain and set aside.
- 2
Prepare the stuffing: In a large bowl, combine the ground meat, rice, onion, olive oil, garlic, tomato paste, cumin, powdered garlic, allspice, salt, and pepper. Mix well until all the ingredients are evenly combined.
- 3
. Stuff the cabbage leaves: Take a cabbage leaf and place a small portion of the stuffing mixture at the center. Fold in the sides of the leaf and roll it up tightly, similar to a burrito. Repeat with the remaining leaves and stuffing.
- 4
Arrange the stuffed cabbage rolls: In a large pot, arrange the stuffed cabbage rolls side by side, making sure they are tightly packed. Layer them in multiple layers if needed.
- 5
Prepare the cooking liquid: In a separate bowl, mix together the vegetable or chicken broth, tomato sauce, and lemon juice. Pour the liquid over the cabbage rolls in the pot, making sure they are fully submerged.
- 6
Cook the malfoof: place a plate on top of the malfoof to keep the rolls from moving. Place the pot over medium heat and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours, or until the cabbage rolls are tender and the rice is cooked.
- 7
Serve: Carefully remove the stuffed cabbage rolls from the pot and arrange them on a serving platter. Spoon some of the cooking liquid over the rolls. Garnish with chopped parsley, fried garlic and serve with lemon wedges on the side.
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