Malfouf

A Brief History of Malfouf

Malfouf, also known as stuffed cabbage rolls, is a classic dish prevalent in many Middle Eastern countries. Traditionally, this dish signifies generosity and hospitality, often served at special occasions and family gatherings. The term "malfouf" comes from the Arabic word "leafy," reflecting the use of cabbage leaves as the primary component. Variations of this dish can be found throughout Eastern Europe and can differ in terms of filling ingredients and sauces used.

Ingredients for Malfouf

• Cabbage - 1 large head
• Rice - 1 cup
• Ground beef or ground lamb - 1/2 pound
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Allspice - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Mint - fresh, optional for garnish
• Lemon - wedges, for serving

Preparation of Malfouf

Preparing the Cabbage

Begin by preparing the cabbage. Remove any tough outer leaves and core the cabbage. Bring a large pot of water to a boil. Gently place the entire cabbage head in boiling water and blanch for about 5 minutes or until the leaves are pliable. Carefully remove the cabbage and let it cool. Separate the leaves and set aside.

Preparing the Filling

In a large bowl, mix the rice, ground beef or ground lamb, onion, garlic, tomato paste, allspice, and cinnamon. Season with salt and black pepper to taste. Mix until well combined.

Stuffing and Rolling the Cabbage

Take one cabbage leaf at a time. Place approximately 1 tablespoon of the filling near the base of the leaf. Carefully fold the sides over the filling and roll up the leaf. Repeat with the remaining leaves and filling until all are used.

Cooking the Malfouf

Arranging the Rolls

In a large pot, arrange the cabbage rolls tightly in layers. Pour water or broth to cover the rolls. Add a pinch of salt if needed. Place a plate over the rolls to keep them submerged during cooking.

Simmering the Rolls

Cover the pot and bring it to a gentle simmer. Cook for approximately 1.5-2 hours until the cabbage is tender and the filling is cooked through. For perfect timing, use our cooking timer to keep track.

Serving Malfouf

Carefully remove the malfouf from the pot, using a slotted spoon. Place the rolls on a serving platter and garnish with fresh mint leaves. Serve with lemon wedges on the side for extra flavor. Enjoy your perfectly cooked malfouf as a main course or as part of a larger meal.