Malfouf Recipe

Cooking Directions

• STEP 1.Prepare the cabbage leaves by removing the tough outer leaves and blanching them in boiling water until soft.
• STEP 2.In a large bowl, mix together the ground beef, rice, onion, garlic, parsley, mint, salt, pepper, and spices.
• STEP 3.Place a spoonful of the beef and rice mixture onto each cabbage leaf and roll it up tightly, tucking in the sides as you go.
• STEP 4.In a large pot, arrange the stuffed cabbage rolls in a single layer and pour the tomato sauce over them.
• STEP 5.Cover the pot and simmer the cabbage rolls over low heat for about 1 hour, or until the cabbage is tender and the flavors have melded together.
• STEP 6.Serve the malfouf hot, garnished with fresh parsley, and with a side of yogurt or salad.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Choose a cabbage with large, sturdy leaves that are easy to roll.
• To make the cabbage leaves more pliable, you can blanch them in boiling water for a few minutes before stuffing and rolling.
• If you prefer a vegetarian version, you can substitute the ground beef with cooked lentils or mushrooms.

Storage and Serving

• Malfouf is best served hot, straight from the pot.
• You can garnish the dish with fresh parsley for added freshness and flavor.
• Serve malfouf with a side of yogurt or a simple salad to balance out the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.