ملفوف محشي بالرز و اللحمه المفرومه / Malfouf mahshi

Malfouf mahshi

Am folosit reteta de aici: http://mimicooks.com/2007/12/stuffed-cabbage-malfouf.html

Aveti nevoie de o varza mijlocie, 1 cana si jumatate carne tocata, 1 ceapa, 1 cana orez, usturoi,
2-3 lingurite condimente: cumin, chimen, coriandru, scortisoara, sare, piper negru.
ulei, 1 cana suc de lamaie, apa - pt fiert

Se amesteca carnea, cu usturoiul si orezul, apoi se adauga uleiul si condimentele. ( eu am adaugat si putin suc de rosii si putina menta uscata)
Fierbeti foile de varza pana se inmoaie si apoi formati sarmalutele. ( sub forma de trabuc - subtiri si lungi -eu le-am facut cum mi-a fost mai usor ca nu am avut timp f mult la dispozitie) . Le asezati straturi in oala, printre ele puteti pune usturoi intreg, si sa presarati condimente( chimion, chimen, scortisoara)adaugati apa si sucul de lamaie si fierbeti circa o ora - o ora jumate. :)
F bune :)

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I used this recipe: ( from here: http://mimicooks.com/2007/12/stuffed-cabbage-malfouf.html

Malfouf (Stuffed-Cabbage)

1 Medium Cabbage

1 ½ cups ground beef or ground lamb

1 medium diced onion

1 cup short grain rice Garlic, you need few whole garlic cloves peeled and some minced. Optional, you may use whole head of garlic with the peel in between the layers

2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper.

Cooking oil

1 cup Lemon juice

1 cup water or as needed

Mix rice with minced meat and onion- * I added tomato sauce.

add cooking oil and spices (Cumin, Caraway, Coriander, Salt and Black Pepper) . )* I added a few dried mint.

Boil the cabbage leaves in boiling salted water until they are soft enough to roll. Cut the leaves to form a cigar size roll. Place stuffing on each leaf and make cabbage rolls.

Layer in a pot.

Sprinkle with salt, caraway and cumin in between layers.

Add water and lemon juice.

Place a plate on top boil. Cover pot and then simmer for an hour or an hour and a half - until rice is completely cooked.

optional: Place the whole garlic heads in between them

source : http://mimicooks.com/2007/12/stuffed-cabbage-malfouf.html