Malfouf Mehcheh - stuffed cabbage rolls
Malfouf Mehcheh - stuffed cabbage rolls

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, malfouf mehcheh - stuffed cabbage rolls. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Malfouf Mehcheh - stuffed cabbage rolls is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Malfouf Mehcheh - stuffed cabbage rolls is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have malfouf mehcheh - stuffed cabbage rolls using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Malfouf Mehcheh - stuffed cabbage rolls:
  1. Get 1 big cabbage (~2kg)
  2. Take 350 g minced beef
  3. Take 1 cup rice
  4. Make ready 4 lemons freshly squeezed
  5. Take 3 heads garlic (yes heads not cloves!)
  6. Take 1 teaspoon mixed spices (commonly called Lebanese 7 spices - but you can improvise)
  7. Take 3 tablespoons olive oil
  8. Take to taste Salt
Steps to make Malfouf Mehcheh - stuffed cabbage rolls:
  1. Boil the cabbage to soften the leaves and carefully separate the leaves from the core.
  2. On the side, mix the minced beef with the washed & rinsed rice, spices & salt
  3. When the leaves are ready, meaning you can roll them gently without them breaking, take them out of the boiling pot. Add the mixture like in the photo and start rolling the cabbage slowly.
  4. Place the rolls side by side in a pot and in between place the peeled cloves of garlic. Keep going until all cabbage leaves and the meat are used or pot is full ;)
  5. Fry some garlic with olive oil and a squeeze of 🍋. When they get golden color add them to the pot
  6. Add the lemon juice to the pot as well and add water until all rolls are covered up. Place a "heavy" plate on the pot, bring them to boil (high temperature)
  7. Turn the heat down and let them simmer slowly for ~45min or more if needed (cabbage should not be crunchy by then)
  8. Serve hot. I serve it with plain yogurt (or greek) and a squeeze of lemon.
  9. Sahtein! Hope you like it!

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