Palestinian Malfoof

Name: Palestinian Malfoof
Total time: 7200 s
Yield: 2-4 people
Cuisine: American
Ingredients: 1 large cabbage head; 500 grams ground lamb or beef; 1 cup rice, rinsed; 1 medium onion, finely chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 1/2 teaspoon ground allspice; 1 teaspoon seasoned salt; 1 teaspoon powdered garlic; Salt and pepper to taste; 3 cups vegetable or chicken broth; 1 tablespoon tomato paste; 1 teaspoon olive oil

Ali Huss @Alihuss

Florida, United States

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

Ali Huss @Alihuss

Florida, United States

Saved

Ingredients

1-2 hours

2-4 people

1large cabbage head
500 gramsground lamb or beef
1 cuprice, rinsed
1medium onion, finely chopped
2 tablespoonsolive oil
2 clovesgarlic, minced
2 tablespoonstomato paste
1 teaspoonground cumin
1/2 teaspoonground allspice
1 teaspoonseasoned salt
1 teaspoonpowdered garlic
Salt and pepper to taste
For the cooking liquid
3 cupsvegetable or chicken broth
1 tablespoontomato paste
1 teaspoonolive oil

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Steps

1-2 hours

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.