Mahshi Cromb

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Core the cabbage, lower the head into boiling water and peel off leaves as they soften, about 30 seconds each. Pare the thick ribs flat.

   Mark done Start 30 sec timer

2. Mix all the filling ingredients together. The rice stays raw.

   Mark done

3. Cut the leaves into strips about 8 cm wide. Lay a thin line of filling along one edge and roll into a cigar no thicker than a finger.

   Mark done

4. Line a wide heavy pot with torn outer leaves.

   Mark done

5. Pack the rolls in tight flat layers, seam-side down, rather than standing them up.

   Mark done

6. Whisk the tomatoes, garlic, lemon, salt and water and pour over. Weigh down with a plate.

   Mark done

7. Bring to a simmer, cover, and cook gently 60 minutes, until the rice is tender. Rest 15 minutes off the heat before serving.

   Mark done

Chef’s Tips

• Roll them finger-thin. That is what makes them Egyptian.
• More herbs than looks sensible — they cook down to nothing.
• Pack them flat in layers, not standing.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Egyptian tahina
• Torshi
• Lemon wedges

Storage & Reheating

Refrigerated for 4 days and good cold. They freeze cooked for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.