Stuffed vegetables and leaf rolls
Malfouf is a classic Syrian dish of cabbage leaves stuffed with ground lamb and rice and cooked in a pomegranate molasses sauce. The sweet-tart pomegranate flavor gives these rolls a distinctive character compared with Turkish stuffed cabbage.
Briefly blanch the cabbage leaves in hot water until softened.
Combine the ground lamb, rice, garlic, cumin, and salt to make the filling.
Place some filling on each cabbage leaf and roll it up tightly.
Pack the rolls snugly into a pot. Add the pomegranate molasses, olive oil, lemon juice, and water. Cover and simmer over low heat for 15 minutes.
Do not overcook the cabbage leaves; they may tear when rolled if they become too soft. Pack the rolls snugly in the pot so they do not come apart as they cook.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.