Malfouf Mehshi

Malfouf Mehshi Recipe - Vegetarian Lebanese Dish

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

Malfouf Mehshi is a traditional Middle Eastern dish made with cabbage leaves stuffed with a flavorful mixture of rice and minced meat. This dish is popular in countries like Lebanon, Syria, and Jordan, where it is often served as a main course for special occasions and family gatherings.

History

The origins of Malfouf Mehshi can be traced back to the Ottoman Empire, where stuffed cabbage leaves were a popular dish among the ruling class. Over time, the recipe spread to other parts of the Middle East and became a staple in the region's culinary repertoire.

Ingredients

48 oz (1.36 kg) cabbage
1 cup short-grain rice
14 oz (397 g) minced meat
0.25 cup lemon juice (optional)
0.25 cup shortening or butter
0.25 cup Seville orange juice
1 tsp salt
a dash of ground paprika
a dash of ground cinnamon
a dash of ground cumin
3 cups water
1 medium head crushed garlic
0.5 tsp dried mint (optional)
1 tbsp pomegranate thickened juice

How to prepare

Peel the leaves off the cabbage.
Blanch a few leaves in boiling water for a few minutes.
Remove the blanched leaves with a slotted spoon and transfer them to cold water, then place them in a colander.
Repeat the same procedure with the remaining leaves.
Mix rice with minced meat, spices, and salt.
Place a cabbage leaf, shiny side down, on a work surface.
Cut the leaf into 2 or 3 pieces, depending on the size of the leaf.
Place about a tablespoon of stuffing crosswise on each piece of leaf, adjusting the amount based on the size of the leaf, then fold the ends.
Roll the leaf firmly and repeat the procedure with the remaining leaves.
Place half a cup of butter in a pot.
Pack the leaf rolls close together in layers.
Invert a heavy plate on top to keep the rolls in shape during cooking.
Add lemon juice, Seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt to the pot.
Bring the mixture to a boil over moderate heat.
Cover the pot.
Cook on low heat for 2 hours or until the rolls are tender, adding water if it evaporates.
Serve hot, accompanied by radishes.
Note: You can also add some stuffed zucchini.

Variations

Vegetarian option: Replace the minced meat with cooked lentils or chickpeas for a vegetarian version of Malfouf Mehshi.
Spicy version: Add a pinch of cayenne pepper or chili flakes to the stuffing mixture for a spicy kick.
Mediterranean twist: Add chopped olives, sun-dried tomatoes, and feta cheese to the stuffing mixture for a Mediterranean-inspired flavor.

Cooking Tips & Tricks

Make sure to blanch the cabbage leaves before stuffing them to make them more pliable and easier to roll.

- Use a heavy plate to keep the stuffed cabbage rolls in shape during cooking.

- Adjust the amount of stuffing based on the size of the cabbage leaves to ensure that each roll is evenly filled.

- Add a squeeze of lemon juice or Seville orange juice to the cooking liquid for a tangy flavor.

Serving Suggestions

Malfouf Mehshi can be served hot, accompanied by radishes and a side of yogurt or tahini sauce.

Cooking Techniques

Blanching: Blanche the cabbage leaves in boiling water to soften them before stuffing.

- Rolling: Roll the cabbage leaves tightly around the stuffing mixture to ensure that they hold their shape during cooking.

- Layering: Pack the stuffed cabbage rolls close together in layers in the pot to prevent them from unraveling.

Ingredient Substitutions

Short-grain rice: You can use long-grain rice or quinoa as a substitute for short-grain rice.

- Minced meat: You can use ground beef, lamb, or chicken as a substitute for minced meat.

- Seville orange juice: You can use regular orange juice or lemon juice as a substitute for Seville orange juice.

Make Ahead Tips

You can prepare the stuffed cabbage rolls ahead of time and refrigerate them until ready to cook. Simply follow the recipe up to the point of layering the rolls in the pot, then cover and refrigerate until needed.

Presentation Ideas

Arrange the stuffed cabbage rolls on a platter and garnish with fresh herbs, pomegranate seeds, and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Malfouf Mehshi pairs well with a crisp green salad, pickled vegetables, and warm pita bread.

Storage and Reheating Instructions

Store any leftover Malfouf Mehshi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Malfouf Mehshi contains approximately 300 calories.

Carbohydrates

Each serving of Malfouf Mehshi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Malfouf Mehshi contains approximately 15 grams of fats.

Proteins

Each serving of Malfouf Mehshi contains approximately 10 grams of proteins.

Vitamins and minerals

Malfouf Mehshi is a good source of vitamin C, vitamin K, and iron.

Alergens

Malfouf Mehshi contains gluten and dairy.

Summary

Malfouf Mehshi is a nutritious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Malfouf Mehshi is a delicious and nutritious dish that is perfect for a special occasion or family meal. With its flavorful stuffing and tender cabbage leaves, this Middle Eastern classic is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Malfouf Mehshi. It was a warm summer day, and I was rummaging through an old recipe book that had been passed down to me from my own grandmother. As I turned the yellowed pages, I stumbled upon a faded handwritten note tucked between the pages. It was a recipe for stuffed cabbage rolls, a dish I had never heard of before.

Intrigued, I decided to give it a try. I gathered the ingredients listed on the note - cabbage, rice, ground beef, and a mix of spices - and set to work in the kitchen. I carefully peeled back the leaves of the cabbage, blanching them in boiling water to soften them before filling them with the seasoned meat and rice mixture. As I rolled each cabbage leaf, I couldn't help but marvel at the simplicity and ingenuity of the recipe.

As the stuffed cabbage rolls simmered on the stove, filling the kitchen with a tantalizing aroma, I couldn't wait to taste the finished dish. When I finally took my first bite of the Malfouf Mehshi, I was transported back in time to a place I had never been before. The flavors were a perfect blend of savory and sweet, with the tender cabbage enveloping the spiced meat and rice filling.

I soon learned that this recipe had been passed down through generations in my family, originating from my great-grandmother who had immigrated to the United States from Lebanon. She had brought with her a wealth of knowledge and recipes from her homeland, including this one for Malfouf Mehshi. Over the years, my grandmother had perfected the dish, adding her own twist to the traditional recipe.

I asked my grandmother about the origins of the recipe, and she regaled me with stories of her own childhood spent watching her own mother and grandmother prepare Malfouf Mehshi in their small village in Lebanon. She spoke of the care and attention that went into making the dish, from selecting the perfect cabbage leaves to the slow simmering process that allowed the flavors to meld together.

As I listened to her tales, I realized that this recipe was more than just a dish - it was a link to my family's past, a connection to the generations that had come before me. I felt a sense of pride knowing that I was carrying on a tradition that had been passed down through the years, preserving a piece of my heritage through the simple act of cooking.

From that day on, Malfouf Mehshi became a staple in my own kitchen. I would often make it for family gatherings and special occasions, sharing the recipe with friends who were eager to taste a piece of my cultural heritage. Each time I made the dish, I felt a sense of connection to my ancestors, a reminder of the strength and resilience that had brought them to a new land and allowed them to thrive.

As I look back on that fateful day when I discovered the recipe for Malfouf Mehshi, I am grateful for the sense of curiosity that led me to explore a new culinary tradition. It has enriched my life in ways I never could have imagined, connecting me to my past and grounding me in my cultural identity. And as I pass the recipe down to future generations, I know that the legacy of Malfouf Mehshi will continue to live on, a testament to the enduring power of family and food.