Palestinian
Malfouf Mahshi
Tender Palestinian cabbage rolls are filled with spiced rice and lamb, then simmered slowly with garlic and lemon until glossy and fragrant. The rolls are served warm with their bright, garlicky broth spooned over the top.
Watch it madeSAL-Ed · 5:47
Ingredients
- Small green cabbage1 head, about 700g
- Short-grain rice1/2 cup
- Ground lamb or beef150g
- Olive oil or melted ghee1 1/2 tbsp
- Ground allspice1 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/2 tsp
- Salt1 1/4 tsp, divided
- Garlic cloves6, peeled
- Lemon juice3 tbsp
- Water or light lamb broth2 cups, as needed
- Dried mint1/2 tsp
- Lamb ribs or cabbage trimmings for lining the pota small handful
Method
- Rinse the rice, soak it in warm water for 15 minutes, then drain well.
- Cut around the cabbage core and loosen the leaves carefully, keeping them as whole as possible.
- Bring a large pot of salted water to a boil and blanch the cabbage leaves in batches for 2 to 4 minutes, until flexible but not falling apart.
- Drain the leaves, then shave down the thick center ribs with a knife and cut large leaves into rollable pieces about the size of your palm.
- In a bowl, mix the drained rice, ground lamb or beef, olive oil or ghee, allspice, cinnamon, black pepper, and 1 teaspoon salt until evenly combined.
- Place a cabbage piece smooth side down, add a narrow line of filling near the rib end, fold the sides in, and roll tightly into a slim cylinder without overstuffing.
- Line the bottom of a heavy pot with lamb ribs or cabbage trimmings to prevent sticking.
- Arrange the cabbage rolls seam side down in snug layers, scattering the garlic cloves between the layers.
- Sprinkle over the remaining 1/4 teaspoon salt and dried mint, then add enough water or broth to just reach the top layer of rolls.
- Set a small heatproof plate on top of the rolls to keep them compact, bring the pot to a gentle boil, then cover and simmer over low heat for 50 minutes.
- Pour in the lemon juice, cover again, and simmer for 15 to 20 minutes more, until the rice is tender and the cabbage is soft.
- Let the pot rest for 10 minutes, remove the plate, and serve the malfouf warm with some of the garlicky lemon broth spooned over it.
Common questions
Can I substitute the ground lamb in malfouf mahshi with beef or make it vegetarian?
Yes. Ground beef works well, especially 80/20 for moisture. For vegetarian filling, use cooked lentils, mushrooms, and a little olive oil, but keep the spices and rice. Add extra seasoning because vegetables mute flavor.
How long does it take to make and cook cabbage rolls, and can I prep them ahead?
Plan about 45 minutes for prep and 60 to 90 minutes for simmering, depending on pot size. You can blanch leaves and roll them a day ahead, then refrigerate covered until ready to cook.
What are the most common mistakes when rolling and cooking malfouf mahshi?
Overstuffing is the biggest mistake; the rice expands and can burst the rolls. Also avoid skipping the rib-trimming step, which makes rolling harder. Pack them snugly in the pot so they stay closed while simmering.
How should I store leftover cabbage rolls, and can I freeze them?
Cool leftovers quickly, then refrigerate in their cooking liquid for up to 4 days. They also freeze well for about 2 months. Thaw overnight in the fridge and reheat gently so the cabbage stays tender.
What is the best way to serve malfouf mahshi?
Serve hot with a spoonful of the pan juices, extra lemon juice, and a pinch of dried mint. It pairs well with plain yogurt, a chopped salad, or pickles. The lemon brightens the rich lamb filling.