Malfouf Recipe

🧂 Ingredients

• 1 Cabbage

  Middle Eastern if possible
• 6 Garlic Cloves

  minced
• 2 cups Rice

  short grain
• 2 tsp Salt
• 2 tsp Seven Spices
• 1 tsp Black Pepper
• 2 oz Lamb

  ground
• 2 cups Chicken Broth
• 2 cups Water

Instructions

• 1 Peel cabbage leaves. Bring a pot of water to boil.
• 2 Blanch cabbage leaves until soft and set aside.
• 3 Place rice in a bowl and cover with water. Let sit for 15 minutes and drain.
• 4 Mix the rice, salt, spices, and meat.
• 5 Place a few leaves in the bottom of the pot to be used for cooking.
• 6 Take a small amount of filling and place in cabbage leaf. Roll into cigar shape
  and place in the pot. Stack malfouf until the pot is full.
• 7 Mince garlic and spread on top layer of malfouf. (Place a plate on top of the
  malfouf in the pot, so that they don't float.)
• 8 Pour the broth into the pot. Bring to a boil, and then turn down to a simmer.
  Cover loosely with lid, so that steam can escape easily.
• 9 Once the water levels with the top of the malfouf, you can remove the plate.
  Cover again and keep cooking.
• 10 Cook until done, about 45 minutes in total or until broth has cooked off.
• 11 Remove lid. Place the serving dish over the pot and then flip. Remove pot and
  serve immediately with yogurt and salad.

Nutrition Info