Malfouf

By The Lebanese Plate · 150 min

Ingredients

Instructions

1. Separate the cabbage leaves and blanch them in boiling water until softened. Remove the stalks, then set the leaves aside to cool and drain.
2. In a large bowl, mix the rice, minced meat, tomatoes, Lebanese baharat, pepper, salt, ghee and tomato paste.
3. Fill each cabbage leaf generously with the stuffing and roll it tightly to enclose the filling.
4. Season the lamb pieces well with salt and pepper and drizzle both sides with olive oil. Sear all sides in a hot frying pan without cooking through, then set aside.
5. In the same pan, pour off excess fat and melt 1 tablespoon of ghee over medium heat. Sauté the chopped garlic until slightly golden, then stir in the dried mint. Remove and set aside.
6. Place the chopped cabbage stalks in the bottom of the pot. Add some tomato pieces and scatter some sliced garlic over them.
7. Scatter the garlic and mint mixture and the lamb pieces over the cabbage rolls.
8. Arrange the stuffed rolls seam side down on top of the stalks, repeating until all rolls, tomatoes and garlic are layered in.
9. Pour in the cooking liquid, lemon juice and zest so the rolls are submerged. Place a plate on top to keep them in place.
10. Bring to a boil, reduce to low, cover and simmer for about 1½ hours.
11. Finish with a squeeze of fresh lemon juice while still hot, and serve with plain yogurt on the side.

Summarized from The Lebanese Plate's video. Watch it for the details.

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GarlicLemonTomatoRiceYoghurtCabbageTomato pasteLamb