1
Blanch the leaves
8 minBlanch the cabbage leaves briefly in hot water to soften.
Dolma and Sarma
Malfouf is a classic Syrian cabbage roll made by wrapping blanched cabbage leaves around a lamb and rice filling and cooking them in a pomegranate molasses sauce. The sweet-sour balance of the pomegranate molasses gives it a distinct character that sets it apart from Turkish cabbage rolls.
Step by Step
How to make it?
2
Prepare the filling
8 minMix the minced lamb, rice, garlic, cumin and salt to make the filling.
3
Roll them
12 minPlace filling on each leaf and roll it up tightly.
4
Cook
15 minPack the rolls tightly into a pot, add the pomegranate molasses, olive oil, lemon juice and water, cover and simmer over low heat for 15 minutes.
Reminder
Do not over-blanch the cabbage leaves — if they get too soft, they tear while rolling. Pack the rolls tightly in the pot, or they can unravel while cooking if there are gaps.
Editor's Note Editörün Notu
If you cannot find pomegranate molasses, lemon juice with a pinch of sugar creates a similar sweet-sour balance; the colour will be lighter but the flavour character holds.
Admin DadaGastro · verified in test kitchen
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