Malfouf Meshi

Tender cabbage leaves stuffed with a savory mixture of rice, minced lamb, and tomato paste. Slow-cooked with garlic, dried mint, and lemon juice until they are succulent and melt-in-the-mouth.

🥄 Ingredients

• 4 kg large head cabbage
• 4 cups Egyptian rice or any short-grain rice
• 1 kg minced meat (20% fat)
• 3 tomatoes, blended
• 3 tablespoons tomato paste
• 1 bunch chopped parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon seven-spice mix
• 0.5 teaspoon ground cinnamon
• 3 tablespoons ghee
• Ingredients for the broth:
• 1 kg lamb bones
• 2 tablespoons minced garlic
• 3 tablespoons tomato paste
• 3 liters boiling water
• 1 tablespoon salt
• 1 tablespoon citric acid or the juice of 5 lemons
• 1 tablespoon dried mint

👩‍🍳 Instructions

1. Preparing Cabbage:
2. I tried removing the core from the cabbage head by running a knife around it and pulling it out, then removing the leaves one by one, folding them, and boiling them. I found this method tiring and unhealthy.
3. The second method is to place the entire cabbage head, after removing the core, in boiling water and boil it for 5 minutes. Then remove it from the water and peel off the leaves that have softened and become tender. Return the head to the boiling water to finish boiling and remove the leaves, and so on.
4. The third method is to cut the sweet carrots about 5 cm from the core, then scoop out the remaining core and place it all in boiling water. This method allows the water to penetrate so that the entire head cooks evenly. If you find some leaves that haven't fully softened and cooked, return them to the water.
5. The fourth method is to cut the head into 3 equal pieces, remove the core, place each quarter in a plastic bag, spray it with water, and microwave it for 5 minutes. Repeat the process for the remaining pieces. This is the easiest and least tiring method for the homemaker.
6. Preparing the filling: Place the rice in a plastic bowl and mix it with the meat, seven-spice blend, tomato paste, and a cup of water until it's moist and cooked through inside the cabbage. Start rolling the cabbage; there's no need to seal the ends. If there's an edge, you can fold it inwards. It's best to roll it thickly and short.
7. The broth: Before you start rolling, prepare a suitable pot and place the bones, tomato paste, seven-spice blend, and garlic at the bottom. Then start rolling and arrange the cabbage rolls on top of the bones until you've finished.
8. Pour boiling water over the cabbage rolls after placing an upside-down plate on top to prevent them from shaking while boiling and the rice from spilling out during cooking.

🌹 Decoration

Garnish the stuffed dish with pieces of green or red bell pepper and radish.