Author Topic: Lebanon/Syria/Jordan-Cabbage Rolls - Mihshi Malfuf with meat/rice or chickpeas/rice  (Read 2537 times)

Olga Drozd

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Lebanon/Syria/Jordan-Cabbage Rolls - Mihshi Malfuf

Two filling recipes for you to chose from.  One with meat and rice and the other with chickpea filling and rice.


2 Tablespoons clarified butter or olive oil
1 medium yellow (brown) onion, finely chopped
1 1/2 pounds ground (minced) lamb or beef (750 g)
1/2 cup long grain rice (3 1/2 oz./110 g)
1/2 teaspoon ground allspice
Freshly ground black pepper
1/4 cup water (2 fl. oz./60 mL)


1/4 cup olive oil (2 fl. oz.60 mL)
8 scallions, chopped (shallots/spring onions)
1 cup long grain rice (7 oz./220 g)
1 cup drained, canned chickpeas (garbanzo beans) (6 oz./185 g)
6 Tablespoons finely chopped fresh flat leaf parsley (Italian)
1 cup chopped, peeled tomatoes (6 oz./185 g)
1/2 teaspoon ground allspice
Freshly ground black pepper


1 medium head cabbage
4 cloves garlic, finely chopped
2 Tablespoons chopped fresh mint or 2 teaspoons dried mint
1/4 cup lemon juice (2 fl. oz./60 mL)

1/4 cup olive oil (for chickpea-filled rolls) (2 fl. oz./60 mL)

2 cups chicken stock or water (16 fl. oz./500 mL)
Plain whole milk yogurt for serving
Pita bread for serving

 Heat clarified butter or oil in a frying pan over medium-low heat.  Add onion and fry until soft, about 7 minutes.  Place in a bowl with lamb or beef and remaining filling ingredients.  Mix well to combine.

Heat olive oil in a frying pan over medium-low heat.  Add scallions and fry until soft, 2-3 minutes.  Place in a bowl and add to remaining filling ingredients.  Mix well to combine.

Core cabbage and place whole in a large pot of boiling salted water.  Cook just long enough to soften leaves, about 10 minutes.  Drain in a colander and cool under cold running water.  Carefully remove the leaves.

Cut thick ribs from larger leaves, then halve the leaves; keep smaller leaves intact.  You will need 24 leaves.  Use ribs and trimmings to line a deep saucepan.

Using CHOSEN filling,
place a generous Tablespoon at the base of each leaf, roll one turn and tuck in sides to contain filling.  Roll firmly to end of leaf.

In a small bowl, mix garlic, mint, lemon juice and a small amount of salt. FOR THE CHICKPEA-FILLED ROLLS, beat in oil to the garlic, mint, lemon juice and salt mixture. Pack the rolls, seam-side down, in lined pan, sprinkling some garlic-lemon mixture on each layer of rolls.

Invert a heavy plate directly on the rolls to keep them in place during cooking.  Pour in stock (FOR MEAT FILLED ROLLS) OR water (for chickpea-filled rolls) To just cover the rolls.  Cover pan tightly with lid.

Bring to a boil over medium heat, reduce heat to low and simmer for 1 hour for meat filling or 45 minutes for chickpea filling.  Serve meat-filled rolls hot or warm; let chickpea-filled rolls stand in the pan for 30 minutes and serve lukewarm or cold.  Serve with yogurt on the side and pita bread. Serves 6.