Tuesday, July 24, 2012

Syrian Cabbage Rolls (Mahshi Malfoof)

Syrian Cabbage Rolls (Mahshi Malfoof)

1 medium cabbage
1 tbsp salt
enough water to boil and cover cabbage

1 cup Egyptian rice-wash and drain
1/2 fresh tomato-finely chopped
2 tbsp spring onion*
2 tbsp fresh parsely*
2 tbsp fresh corainder leave*-finely chopped
2 tbsp olive oil
1/2 tsp dry mints
1/2 tsp Arabic Mixed spices
1/2 tsp cinnamon
1/4 tsp Black pepper powder
1 MAGGI Chicken cube
1 tbsp garlic paste
2-3 tbsp lemon juice

600ml Water(+-)
1 pc MAGGI chicken cube
2 tbsp olive oil.
1/4 tsp arabic mixed spices
2 tbsp lemon juice

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves.
Remove from water and with a knife, loosen leaves from the base.
If the leaves are still not soft, boil again for a few minutes.
When all leaves are cut free, trim the bottom portion of the thick rib from each leave (about 2 inches), leaving a large circle that will be used to wrap the filling.
Note - If the leaves are very large, they may be cut in half before use.

To make filling-
Place all remaining ingredients in a bowl and thoroughly mix.
Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process.
Continue until all leaves are finished.
Cover bottom of saucepan with cabbage ribs and any extra leaves.
Arrange rolls side by side.
Mix all the sauce ingredients.
Pour over cabbage rolls, add a little extra water if you needed so that the liquid comes up at least half way up the pan.
Place plates on top of the cabbage rolls to press them down.
Bring to a boil, over medium heat for 1 hrs or until very tender and soft.
Serve hot.

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