Malfouf

Malfouf

Ingredients

1 green cabbage, preferably with tender leaves                  

1 pound of ground meat

1 large onion

1 cup of rice )

Spices: 1 head of garlic, 1 cup of lemon juice, 1 cup of olive oil.

Spices for the meat: 1 1/2 tsp of salt, 1/2 tsp of white pepper

4 cups of meat or chicken stock or water

Directions

1. Blanch the cabbage leaves in salted boiling water for several minutes until very tender. Drain in a colander and then cut them in 5 inch squares. Reserve the thick stalks.
2. Soak the rice for 15 minutes in water, drain and mix with the ground meat, salt and white pepper.
3. Chop the onion fine and fry gently in olive oil till softened; mash 8 cloves of garlic with some salt in a mortar coarsely and add to the chopped onion. Transfer to the bottom of the pot in which the cabbage leaves will cook; top with the cabbage stalks spreading them to cover the bottom of the pan.
4. Flatten each cabbage square and place a generous tablespoon of stuffing on the edge of it; roll up like a cigar, leaving the ends open. Try not to place stuffing towards the ends as the stuffing will expand during cooking.
5. Place the cabbage cigars one by one in the pot; place a small plate on top of the cigars to hold them in place if desired. Place the remaining garlic cloves (peeled but whole) in-between the cabbage rolls. Add the meat stock, the lemon juice and the rest of the olive oil as well. Cook for about one hour over low heat at a gentle simmer until the stuffing is thoroughly cooked and the leaves are extra tender. Serve warm.

Maklouba

Maklouba

Ingredients

• 3 Cups Country Basmati Rice
• 3 Medium Eggplants
• 1 ½ Kg Lamb or veal chunks                                                      
• 1 Large Onion, quartered
• 1 Tablespoon Salt
• 1 Teaspoon Mixed spices  
• 1 Teaspoon Ground Cinnamon
• ¼ Teaspoon Ground Black Pepper
• ¾ Teaspoon Turmeric  
• 1 Large Onion, sliced
• ½ Cup Fried Pine nuts
• Corn oil to fry the eggplants

Directions

1. Wash the rice and soak in warm water for 15 – 20 minutes. Drain.
2. Peel eggplants. Cut into 1 cm slices. Sprinkle some salt over eggplants and leave aside for 30 minutes. Fry eggplants in oil, remove and drain on absorbent paper.
3. Place the meat, quartered onion, salt, and spices in a large saucepan. Add 6 - 7 cups water. Cover and cook until meat is tender 50 – 60 minutes. Keep the meat aside. Add water to meat stock to equal 5 cups.
4. In a large casserole, cook sliced onions until golden. Arrange meat over onions in single layer; arrange the eggplants over meat, then spread over the rice.
5. Add stock gradually. Heat to boiling on high heat. Cover and simmer on very low heat for 30 - 35 minutes.
6. Turn the Maklouba over into a large plate. Sprinkle with nuts.