Malfouf mehshi
Photo : Aneta Pawlik / Unsplash
Feuilles de chou farcies de riz et de viande, mijotées dans un bouillon citronné à l'ail et à la menthe.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Soften the cabbage
Bring a large pot with about 3 liters of water to a boil. Cut out the hard core of the cabbage, then put the whole cabbage in the boiling water. After 2 to 3 minutes, peel off the outer leaves as they soften and lift them out; repeat until you have about 20 leaves.
- 1 whole cabbage cabbage
- about 3L water for boiling
✅ C'est prêt quand : leaves are soft and easy to peel off
Trim the leaves
Let the leaves cool, then cut out the thick center vein from each one. Cut large leaves in half and set aside the small or torn leaves to line the pot later.
- about 20 trimmed leaves cabbage leaves
✅ C'est prêt quand : veins removed and leaves ready to fill
Make the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the pot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the lemon broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soften the cabbage
Bring a large pot with about 3 liters of water to a boil. Cut out the hard core of the cabbage, then put the whole cabbage in the boiling water. After 2 to 3 minutes, peel off the outer leaves as they soften and lift them out; repeat until you have about 20 leaves.
- 1 whole cabbage cabbage
- about 3L water for boiling
✅ C'est prêt quand : leaves are soft and easy to peel off
Trim the leaves
Let the leaves cool, then cut out the thick center vein from each one. Cut large leaves in half and set aside the small or torn leaves to line the pot later.
- about 20 trimmed leaves cabbage leaves
✅ C'est prêt quand : veins removed and leaves ready to fill
Make the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the pot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the lemon broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Stuffing vegetables became very popular across the Ottoman Empire, and Lebanese cooks stuffed almost everything: zucchini, eggplants, vine leaves and cabbage.
Malfouf is a winter dish, made when cabbages are sweet after the cold nights. Rolling them is often a family job, with several people sitting around the table chatting and rolling together.
⭐ Why It's Famous
The lemon, garlic and mint broth makes the rolls bright and tangy, very different from cabbage rolls in other countries.
💡 Fun Fact
Some Lebanese cooks freeze the whole cabbage for a few days first. When it thaws, the leaves are soft and easy to roll without boiling.
Lebanon and the Levant
33.85°N, 35.86°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!