Ingredients
2 cabbages
1 ½ liters of water or more
1 tsp cumin powder
2 cups Egyptian rice 350 grams ground meat
2 ½ tsp salt, divided
1 tsp allspice
½ tsp black pepper, divided
¼ tsp cinnamon powder
4 tbsp butter, melted
½ coffee cup (approx. 1/3 cup)
Mazola oil, plus more for frying
the cutlets
1 piece butter for frying
1 onion, diced
6 garlic cloves, crushed (for the stems)
4 tsp dry mint, divided
½ tsp cumin powder Cutlets meat for lining pot
5 cups boiling water
3-4 tbsp pomegranate molasses
1 cup lemon juice
6 garlic cloves, crushed (for frying)
Radishes, for serving
Instructions
Bring 1 ½ liters of water to a boil in a large pot with 1 tsp of cumin. Boil the cabbages until the first layer is tender. Remove the tender leaves and transfer to a strainer. Repeat until all cab- bage leaves are removed and drained. Halve the cabbage leaves, remove thick stems (dice these stems into cubes), and set aside. Soak the rice in hot water for 30 minutes, then strain.Combine the strained rice with ground meat, 1 ½ tsp of salt, 1 tsp allspice, ¼ tsp black pepper, and ¼ tsp cinnamon powder. Adjust the salt to taste. Add the melted butter and mix well. In a separate pan, heat ½ coffee cup of Mazola oil and a piece of butter. Sauté 1 diced onion and the 6 crushed garlic cloves until tender. Add the diced cabbage stems, 2 tsp of dry mint, ½ tsp of cumin powder, and salt to taste. Cover and cook for 15 minutes on medium-low heat. Stuff and roll the cabbage leaves with the rice and meat mixture, sealing one end. Fry cutlets meat briefly in a pan for few seconds from both sides with some Mazola oil, season with salt and allspice, then lay in the bottom of a cooking pot. Spread the cooked diced cabbage stems over the cutlets, then place the stuffed cabbage rolls on top. (2 layers) Fry 6 mashed garlic cloves with 2 tsp of dry mint for a few seconds and add them on top of the rolls. Add more stuffed rolls above. Mix 5 cups of boiled water with 3-4 tbsp pome- granate molasses and 1 cup lemon juice. Add this mixture to the pot, ensuring they are fully covered. Taste to adjust salt and lemon juice. In a separate pan, fry the remaining crushed garlic cloves in 1 coffee cup of Mazola oil with 1 tbsp of dry mint for a few seconds. Add this to the cooking pot. Set a plate on top of the rolls. Cook for 2 hours on medium-low heat. Remove the plate, and let the cabbage cook uncovered on low heat for another 30 minutes or until fully cooked. Serve the Malfouf with radishes on the side
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