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Malfouf Mehcheh - stuffed cabbage rolls cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Malfouf Mehcheh - stuffed cabbage rolls dishes that you simply make.

Alright, don’t linger, let’s course of action this malfouf mehcheh - stuffed cabbage rolls formula with 8 substances which are definitely easy to receive, and we have to process them at the very least through 9 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Malfouf Mehcheh - stuffed cabbage rolls:

1. Make ready 1 for big cabbage (~2kg)
2. Provide 350 g of minced beef
3. Prepare 1 cup of rice
4. Take 4 lemons freshly squeezed
5. Prepare 3 heads - garlic (yes heads not cloves!)
6. Get 1 teaspoon of mixed spices (commonly called Lebanese 7 spices - but you can improvise)
7. Provide 3 tablespoons olive oil
8. Provide to taste for Salt

Malfouf Mehcheh - stuffed cabbage rolls process:

1. Boil the cabbage to soften the leaves and carefully separate the leaves from the core.
2. On the side, mix the minced beef with the washed & rinsed rice, spices & salt
3. When the leaves are ready, meaning you can roll them gently without them breaking, take them out of the boiling pot. Add the mixture like in the photo and start rolling the cabbage slowly.
4. Place the rolls side by side in a pot and in between place the peeled cloves of garlic. Keep going until all cabbage leaves and the meat are used or pot is full ;)
5. Fry some garlic with olive oil and a squeeze of 🍋. When they get golden color add them to the pot
6. Add the lemon juice to the pot as well and add water until all rolls are covered up. Place a "heavy" plate on the pot, bring them to boil (high temperature)
7. Turn the heat down and let them simmer slowly for ~45min or more if needed (cabbage should not be crunchy by then)
8. Serve hot. I serve it with plain yogurt (or greek) and a squeeze of lemon.
9. Sahtein! Hope you like it!

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