Mahshi Malfouf

Mahshi Malfouf Recipe - Traditional Kuwaiti Dish with Cabbage, Ground Meat, and Rice

Region / culture: Kuwait | Preparation time: 45 minutes | Cooking time: 20 minutes (under pressure) | Servings: 6-8

Introduction

Mahshi Malfouf is a traditional Middle Eastern dish that consists of cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and spices. This dish is popular in countries like Lebanon, Syria, and Palestine, where it is often served as a main course for special occasions and family gatherings.

History

The origins of Mahshi Malfouf can be traced back to the Ottoman Empire, where stuffed cabbage dishes were a common part of the cuisine. Over time, different variations of the recipe emerged in various Middle Eastern countries, each with its own unique twist on the classic dish.

Ingredients

1 medium-sized cabbage
1.5 cups of ground meat
1 cup of rice
1 chopped tomato (optional)
1 cup of lemon juice
1.5 cups of water
1.25 tsp of salt
1 tsp of pepper
0.5 tsp of cinnamon (optional)
8 cloves of garlic
1 tsp of dried mint

How to prepare

Separate the leaves from the cabbage head.
Cut each leaf into several triangular pieces, removing the stems.
Dip a few leaves at a time in boiling salted water until they become pliable.
Prepare the stuffing by combining meat, rice, tomato, salt, pepper, and cinnamon.
Place a tablespoon of stuffing on each triangular leaf, fold the sides towards the center, and roll up from the bottom to form a cigar shape (refer to illustrations for stuffed vine leaves).
Press the rolls together firmly.
Create a layer of meat bones at the bottom of a pressure cooker to form a rack.
Add two whole garlic cloves.
Arrange the cabbage rolls in layers over the bones, placing them close together to maintain their shape.
Add water, lemon juice, and sprinkle with more salt.
Cook under pressure for 20 minutes.
Open the pressure cooker and sprinkle the rolls with crushed garlic cloves, dried mint, and salt.
If desired, sprinkle with half a teaspoon of sugar.
Simmer for several more minutes.
Add lemon juice and salt to taste.
Serve hot.
This recipe yields approximately 50 rolls.
To serve, pour off the sauce and carefully invert the cooking pan onto a platter, or dip your fingers in cold water to handle the hot rolls and arrange them one by one on a serving platter.
If desired, cook without pressure by following the same steps and simmering gently until the rice is tender in just enough water to cover.

Variations

For a vegetarian version, you can substitute the ground meat with cooked lentils or chickpeas.
You can also add chopped parsley, dill, or cilantro to the stuffing mixture for added flavor.
Some variations of Mahshi Malfouf include adding a tomato-based sauce or topping the rolls with a creamy tahini sauce.

Cooking Tips & Tricks

When separating the cabbage leaves, be sure to remove the tough stems to make them easier to roll.

- To prevent the cabbage leaves from tearing, blanch them in boiling water for a few minutes until they are pliable.

- Press the stuffed cabbage rolls together firmly to ensure they hold their shape during cooking.

- Cooking the rolls in a pressure cooker helps to infuse them with flavor and ensures they are cooked through evenly.

Serving Suggestions

Mahshi Malfouf can be served with a side of yogurt, a fresh salad, or some pickled vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for Mahshi Malfouf include blanching the cabbage leaves, stuffing and rolling them, and cooking them in a pressure cooker or simmering them gently on the stovetop.

Ingredient Substitutions

If you don't have cabbage on hand, you can use grape leaves or Swiss chard as a substitute. You can also use ground lamb or chicken instead of ground beef for a different flavor profile.

Make Ahead Tips

You can prepare the stuffed cabbage rolls ahead of time and refrigerate them until you are ready to cook them. This dish also freezes well, so you can make a large batch and save some for later.

Presentation Ideas

To make Mahshi Malfouf look more appealing, you can garnish it with fresh herbs, a drizzle of olive oil, or a sprinkle of sumac before serving. You can also arrange the rolls neatly on a platter for a more elegant presentation.

Pairing Recommendations

Mahshi Malfouf pairs well with a glass of red wine, a refreshing mint tea, or a cold glass of yogurt drink. It also goes well with traditional Middle Eastern side dishes like hummus, tabbouleh, or baba ganoush.

Storage and Reheating Instructions

Leftover Mahshi Malfouf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a microwave-safe dish and heat them on high for 1-2 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Mahshi Malfouf contains approximately 250 calories.

Carbohydrates

Each serving of Mahshi Malfouf contains approximately 15 grams of carbohydrates.

Fats

Each serving of Mahshi Malfouf contains approximately 10 grams of fats.

Proteins

Each serving of Mahshi Malfouf contains approximately 8 grams of proteins.

Vitamins and minerals

Mahshi Malfouf is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains gluten from the rice and may contain traces of nuts.

Summary

Mahshi Malfouf is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Mahshi Malfouf is a delicious and nutritious dish that is perfect for special occasions or family dinners. With its flavorful stuffing and tender cabbage leaves, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Mahshi Malfouf. It was many years ago, when I was just a young girl living in the small village of my ancestors. My grandmother, may she rest in peace, was known far and wide for her culinary skills, and she was the one who introduced me to the art of cooking.

I spent many hours by her side in the kitchen, watching her chop, stir, and season with a deftness that seemed almost magical to my young eyes. She would regale me with stories of how she had learned to cook from her own mother, and how each recipe had been passed down through the generations, carrying with it the flavors and aromas of our homeland.

One day, as I sat at the kitchen table shelling peas for the evening meal, my grandmother approached me with a small, tattered notebook in her hands. She opened it to a page filled with neat Arabic script, and began to read aloud the ingredients for a dish called Mahshi Malfouf.

As she spoke, my mouth watered at the thought of tender cabbage leaves stuffed with a fragrant mixture of rice, ground meat, and spices. I could almost taste the tangy tomato sauce that would be poured over the top, infusing the dish with a richness that was both comforting and exotic.

My grandmother saw the look of rapt attention on my face, and smiled knowingly. "This is a recipe that has been in our family for generations," she said. "It is a dish that is made with love, and shared with those we hold dear. Would you like to learn how to make it?"

I nodded eagerly, my heart racing with excitement at the prospect of mastering this ancient recipe. My grandmother handed me the notebook, and together we set to work gathering the ingredients and preparing the dish.

We started by carefully removing the outer leaves from a head of cabbage, blanching them in boiling water until they were pliable. Then, we mixed together a filling of long-grain rice, finely ground lamb, diced onions, and a secret blend of spices that my grandmother whispered to me in hushed tones.

As we worked, my grandmother shared with me the story of how she had first learned to make Mahshi Malfouf. It was a recipe that had been passed down to her from her own mother, who had learned it from her mother before her. Each generation had added its own twist to the dish, creating a culinary masterpiece that was both timeless and ever-evolving.

Finally, the cabbage leaves were stuffed and rolled into neat little parcels, which we arranged in a deep baking dish. My grandmother poured a generous amount of tomato sauce over the top, then covered the dish with foil and placed it in the oven to bake.

As the aroma of the dish filled the kitchen, I felt a sense of pride and accomplishment swell within me. I had learned how to make Mahshi Malfouf, a dish that had been cherished by my family for centuries. And as I sat down to enjoy the meal with my grandmother, I knew that I was carrying on a tradition that would continue to nourish and sustain us for generations to come.

From that day forward, Mahshi Malfouf became one of my signature dishes, a recipe that I would pass down to my own grandchildren someday. And as I cook it now, in my own kitchen, I can still hear the gentle voice of my grandmother guiding me through each step, filling my heart with a sense of wonder and gratitude for the culinary heritage that has been entrusted to me.