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              MIHSHI MALFUF BI ZAYT (MEATLESS CABBAGE ROLLS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          ---           -----RICE AND CHICK PEA
                        STUFFING----------------
   1 1/2   c            Chopped spring onions
     1/4   c            Olive oil
   1       c            Long grain rice
   1       c            Canned chickpeas -- drained
     1/2   c            Finely chopped parsley
   1       c            Chopped, peeled tomatoes
     1/2   ts           Ground allspice
                        Salt
                        Freshly ground black pepper
                        -----TO FINISH-----
  24                    Cabbage leaves
   3                    Garlic cloves
   1       t            Salt
   1       t            Dried mint
     1/4   c            Lemon juice
     1/2   c            Olive oil

  Gently fry spring onion in 1/4 cup olive oil for 2-3
  minutes.  Turn into a bowl and add remaining stuffing
  ingredients, adding salt and pepper to taste.
  
  Remove leaves from cabbage carefully so as not to tear
  them, counting larger leaves as 2.  Par-boil cabbage
  leaves in boiling water until limp enough to handle,
  cooking leaves in 2 to 3 lots.  Drain in a colander.
  
  Cut out larger part of centre rib in each leaf and cut
  larger leaves in half down centre.  Line base of a
  deep pan with ribs and any torn leaves.
  
  Place a generous tablespoon stuffing on base of each
  leaf, roll up once and tuck in sides to contain
  filling.  Roll to end of leaf.  Repeat with remaining
  ingredients.
  
  Crush garlic with salt and blend in crumbled, crushed
  mint and lemon juice.
  
  Pack rolls flap side down in lined pan, sprinkling
  some of the garlic-lemon mixture and olive oil between
  layers of rolls.  Invert a plate on top of the rolls
  to keep them intact during cooking.  Add enough cold
  water to just cover rolls and put lid on firmly.
  
  Bring to the boil on medium heat, reduce to low and
  simmer gently for 45 minutes.  Remove from heat and
  leave aside for 30 minutes.  Serve lukewarm or cold.
  
  Source: The Complete Middle East Cookbook - by Tess
  Mallos Typed for you by Karen Mintzias
 


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