Cabbage Rolls (Malfouf)

Ingredients

Ingredients

• 1 medium cabbage, preferably white
• 2 cups Egyptian rice, washed 3 to 4 times and soaked in warm water for half an hour
• 500 g finely minced lamb
• 1 head of garlic, sliced
• 2 tbsp ghee and olive oil
• 1/4 cup olive oil for cooking
• 1/4 to 1/2 cup pomegranate molasses

Spices

• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp salt
• 1 tsp black pepper
• 1/4 tsp each: nutmeg, cinnamon, cloves, cardamom
• 1 tbsp chicken stock powder

Method

1. Mix the meat, rice, spices and ghee and refrigerate while preparing the cabbage.
2. Place the whole cabbage in a large pot covered with water and boil for 15 minutes, then run under cold water.
3. Remove the core and separate the leaves one by one, cutting out the thick rib from each leaf and keeping it aside. Each leaf splits in two; cut very large ones in half.
4. Roll the cabbage leaves diagonally from one side, folding over and leaving the thin end open.
5. Line the bottom of the pot with the ribs and arrange the rolls in layers, scattering garlic between them.
6. Cover with water, 1/4 cup olive oil and 1 tbsp salt, place a plate on top, bring to a boil, then lower the heat, cover and simmer very gently for half an hour.
7. Add pomegranate molasses to taste and simmer another 15 to 20 minutes.