Vegan malfoof

Name: Vegan malfoof
Total time: 18000 s
Yield: 3 people
Cuisine: American
Ingredients: 2 cups rice (raw); 1 can chickpeas; 2 tomatoes; chopped; 1 bunch parsley, chopped; 3 cloves garlic, finely chopped; 1 onion, chopped; 1 bunch fresh mint; chopped; 1 tbsp salt; 1 tsp cumin; 1 tsp cinnamon; 1 tsp 7 spice (optional); 2 lemons (the juice); 2 tbsp olive oil; 1 large cabbage; 3 tbsp tomato paste; 3 cloves garlic; 3 lemons (juice); 1 tbsp olive oil

Jack Fermon @el_pinche_jack

Mountain View, CA

Malfoof (cabbage rolls) is a traditional Palestinian (and Arabic) recipe normally made with lamb meat. This is a vegan variation.

https://www.instagram.com/p/CNFrUfRnIjO/

Malfoof (cabbage rolls) is a traditional Palestinian (and Arabic) recipe normally made with lamb meat. This is a vegan variation.

https://www.instagram.com/p/CNFrUfRnIjO/

Jack Fermon @el_pinche_jack

Mountain View, CA

Malfoof (cabbage rolls) is a traditional Palestinian (and Arabic) recipe normally made with lamb meat. This is a vegan variation.

https://www.instagram.com/p/CNFrUfRnIjO/

Malfoof (cabbage rolls) is a traditional Palestinian (and Arabic) recipe normally made with lamb meat. This is a vegan variation.

https://www.instagram.com/p/CNFrUfRnIjO/

Saved

Ingredients

2.5 hrs

3 people

Filling
2 cupsrice (raw)
1 canchickpeas
2tomatoes; chopped
1 bunchparsley, chopped
3 clovesgarlic, finely chopped
1onion, chopped
1 bunchfresh mint; chopped
1 tbspsalt
1 tspcumin
1 tspcinnamon
1 tsp7 spice (optional)
2lemons (the juice)
2 tbspolive oil
For the malfoof and cooking
1large cabbage
3 tbsptomato paste
3 clovesgarlic
3lemons (juice)
1 tbspolive oil

Saved

Steps

2.5 hrs

1

Put the whole cabbage in boiling water for ~5 minutes to soften the leaves.
2

Meanwhile, mix all of the ingredients of the filling (if you want to use meat, you can add here ground lamb or beef meat instead of the chickpeas)
3

When the cabbage leaves are soft, separate them one by one and remove the hard stem with a knife. Dry them as much as possible.
4

Add 2 tbsp of the filling on top of the cabbage leave, fold the sides inwards and then roll them.
5

Put the malfoof in a large pot
6

Disolve the tomato paste, lemon juice, additional oil and salt in ~4 cups of water and add it to the pot until they cover all the malfoof
7

Put a heavy dish on top of the malfoof to maintain them pressed; cover and bring them a boil. Then decrease the heat and simmer them for 45 minutes or until the cabbage and rice are cooked and the water has evaporated.