Lebanese Recipes


Malfoof Serves 4 - 6 1 medium sized cabbage For the filling: use the same as for the Koosa Mehshe For the sauce: 1 450g tin of crushed tomatoes 1 large bulb of garlic seperated and peeled 4 tbs tomato paste 2 cups chicken stock 2 tbs lemon juice 1 tbs butter Salt & pepper
		Important The mixed spices used here are the traditional '7 spices' you can buy off the shelf .

Mix sauce ingrdients and leave aside. Seperate cabbage leaves and boil for 1 minute. Remove and drain. Spread 1 leaf at a time on a board and cut off the thick part of the stalk (keep stalk to one side). Repeat for remainder. If cabbage leaves are too big, cut into vine leaf size. Fill each leaf with 1 tbs of filling mixture and fold the sides in. Then roll like a cigar. Arrange the stalks in the bottom of a deep pan and add on top the garlic. Now stack the stuffed cabbage in the pan. Cover with a heavy plate (inside the pan to keep them in place). Add sauce ingredients and bring to the boil. Then cover and simmer for 1 1/2 hours. Serve hot.