Malfouf Mahshi

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 whole head into a large pan of boiling water and peel off the leaves one by one as they soften, about 30 seconds each. Do not let them go floppy.

   Mark done Start 30 sec timer

2. Pare the thick central rib of each leaf flat with a knife rather than cutting it out, then halve the larger leaves.

   Mark done

3. Mix the rice, lamb, butter, allspice, cinnamon, salt and pepper. The filling stays raw.

   Mark done

4. Put a finger of filling along the base of each leaf, fold the sides in and roll up firmly. Rice expands, so keep them slim.

   Mark done

5. Line a heavy pot with torn outer leaves. Pack the rolls seam-side down in tight layers, tucking whole garlic cloves between them as you go.

   Mark done

6. Mix the dried mint, lemon, oil, salt and water and pour over. Weigh the rolls down with a heatproof plate.

   Mark done

7. Bring to a simmer, cover, and cook gently 60 minutes, until the rice is tender and the cabbage is soft. Rest 15 minutes off the heat before lifting them out.

   Mark done

Chef’s Tips

• Thirty seconds a leaf. Overcooked leaves tear.
• Pare the rib flat rather than cutting a notch out of the leaf.
• Weight them or they unroll.

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.
• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Plain yogurt
• Lemon wedges
• Flatbread

Storage & Reheating

Refrigerated for 4 days. They freeze cooked for 3 months and reheat in their own liquid.

Common questions

Nutritional Highlights

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