Sunday, November 30, 2008


Malfouf also malfoof or malfof meshi (stuffed cabbage rolls) is one of the famous Arabian cuisine main dishes specially in Palestine, Jordan, Lebanon and syria. The best season for malfouf is during winter, it's lovely.

  • 1 1/2 kilo cabbage leaves (Malfouf)
  • 1/4 kilo grined lamb meat
  • 3/4 cup of rice
  • 1/2 cup of cooked chick peas
  • 1/2 cup of cooking fat
  • 3 cloves of garlic
  • 15 mint leaves
  • Juice of 2 lemons
  • 1 teaspoon of salt or to taste
  • 1 teaspoon of sweet pepper
  • 1 teaspoon of cinamon
  • pinch of hot pepper
  1. Boil the cabbage leaves until withered
  2. Separate the veins using a knife and cut into midium pieces.
  3. Rinse the rice very well
  4. Add the grined lamb meat,cooking fat,cooked Chick peas,salt,sweet pepper,cinamon,hot pepper and mix thoroughly.
  5. Spread the cabbage leaves veins at the bottom of the cooking pan.
  6. Skin the garlic and put half of the quantity on top of the veins.
  7. Stuff the Cabbage leaves with the Stuffing mixture as if you were folding an envelope.
  8. Put them in a circular pattern in the cooking pan.
  9. Put the rest of the Garlic on top.
  10. Drown with Boiled water.
  11. Cover with a turned plate (Upside down)
  12. Cook over a high flame for 3 minutes.
  13. Reduce the flame and cook until it has been cooked half way.
  14. Clean the Mint leaves , mince them with the lemon juice ,salt and pour them over the cabbage leaves. and put back the turned over plate.
  15. Keep for 30 minutes until well cooked.
  16. Change the plate with the serving dish and flip over the cooking pan over.
  17. Remove the cabbage veins.
  18. Serve hot and enjoy.
Malfouf Video Recipe: Stuffed Cabbage Rolls


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