Lebanese Stuffed Cabbage Rolls (Malfouf) 

I showed my mom your comment and she smiled ear to ear. We're so happy that you enjoyed the recipe! Thanks for the feedback, we appreciate it. Stay safe!

I stayed way too long with my ex for his mother’s Lebanese food! I miss her🙂

Diane Baum lol I understand.. I miss my ex mom food more then my ex

You got a divorce in Jordan or America?

Same exact story as mine

Good luck on your college journey!

Thanks for watching!

It's one of my favorites from my mom too! Can't beat grandma and mom's food!

Thank you for checking it out.

Hello Jazz

Thank you!

Those are some of my favorite dishes too!

Yes warak inab is really good too

@@Mai-pj9fh Love it!

Now I'm seriously craving malfouf this week. Thanks for trying the recipe and thanks for the kind words. I truly appreciate the feedback. Glad you like it! :)

Thank you! ❤️

whats your version?

Boil cabbage to soften and separate the skin. The mixture: 100% pure ground beef, white rice, one medium onion minced, eggs, lemon juice, ground cloves, ground ginger, allspice, cinnamon, salt and pepper and. Mix well, stuff leaf . Used reminding cabbage to cover the bottom of the pot, place cabbage rolls inside the pot tight against one another to prevent opening during cooking. Chicken broth, add tomato puree, lemon juice, cinnamon,salt to taste,pour over cabbage until cover them all with the sauce. Place a heavy duty plate over the cabbage to secure them, cook in medium heat for 40 minutes.

@@robertinoyanzanny275 Thank you so much ! sounds Delicious !

@@edwsc3 I will try yours too. Usually it is not the spices which make food delicious, it is the hands that prepare the food that add that exotic flare. A lady from Egypt in my building gave me some Egyptian stuff cabbage she made and they were mouth watering, so delicious with that middle eastern mystic flavor. I'll be looking forward to see more of your videos, you are a good host and narrate the program very professional. Thank you and good luck.

I wouldn't like these done with this recipe.@@robertinoyanzanny275

Gotta go heavy on the lemon juice 🍋

Yes, Baharat is what it is. My mom typically buys it premade from our local Lebanese grocery stores. I'm sure someone in my family has a recipe for homemade seasoning. I'll ask around and update it this week. Thanks for asking.

Black cardamom pods black pepper nutmeg sumac cloves bay leaves and cayenne pepper grind in powder

It's possible. The timing and texture may differ. I'm sorry but we've never made it that way so I can't specify time or anything like that.

Yes, the cabbage skin takes a while to cook, but you want to taste it at the halfway point to see if the skin has softened enough and the rice is cooked. If so it’s done. Two hours is just a guideline and what it usually takes us but we always check halfway too.

Everything you've said regarding variation and meat on the bottom for extra flavor is true. Totally agree. Thanks for your input.

Like What? Im so curious ! are the spices different? I want to learn all about it !

Basmati

Excel Sabarre good question... not all rice is the same

Couldn't agree with you more :)

Chuck beef :)

Hi Katie! So, we don't pre-cook the rice. We soak the rice in very warm water in enough water to cover the rice in the bowl. We let it soak for about 25-30 minutes. After that, we place the rice in a strainer and wash it thoroughly with cold water. Leave the strainer over a bowl to allow the excess water to drip for about 10 minutes. That's really it for the rice prep. It should be uncooked and it will cook while you cook the rolls. Hope this helps. :)

Faye's Food I see, thank you so much for the detailed reply! I’m half Arab myself and my grandmother cooked these for me all the time; she taught my mother and I’d watch and try to help roll the leaves but didn’t really understand the prep work all that much. I’m just learning to make them now and I greatly appreciate your reply! Blessings to you and again, thank you for the wonderful video! ^_^

@@KatieCochran Not a problem! That's an amazing story that you're trying to recreate what you saw your grandmother make. I love food because of stories like that. The full recipe is in the link in the description box for reference. If you have any more questions, let me know. Hope you enjoy! Let me know how it comes out for you :)

Thank you for the kind words. Hope you try it!

Haha that's always me too 😆

Mint gives it great flavor, but you can leave it out or sub it with another herb if you want.

Yes, you should be able to, but the cooking time would be likely a lot less because it's not as thick as cabbage.

cook on high for 30 minutes, then turn down to medium-low and simmer for a couple hours. Test them after an hour to see if the rice and cabbage are cooked properly. Cabbage and rice should be softer but not mushy. If not done in an hour, continue to cook for another.

We will be sharing this soon :)

No we don’t, but you can by just leaving the meat out

We actually do add dried mint and fresh lemon juice. The only thing we change is instead of clarified butter, we use olive oil.

I do. They're on the blog. Click the link in the description below to get the recipe in full.

How much 7 spice should I use?

It's up to your taste. The amount we recommend is on the blog. Just be careful, as you can overdo it with spices.

I'm a firm believer that there are no rules in cooking. It's all about experimentation. Though the original, authentic dish is made with beef, you can try chicken and see how you like it. If you do, let me know how it turns out. I'm interested in the potential results.

Thank you faye for replying yeah they like it... It's my first time to make it

Seven spice or Bharat is a Lebanese spice blend. You can buy it premade at any Middle Eastern grocery store or there are recipes online on how to make your own.

@@FayesFood Thank you. I will look!

since forever :)

@@FayesFood 😒

Of course.

Myth ate malfouf in his stream? xD

Good question. If you put the right amount of filling in, about a tablespoon or so and you roll it tightly enough, but not too tightly, it won't bust open. Those two factors are the key.

Faye's Food I thought youre supposed to fold the edges

@@Wowwwzaaa Everybody does things differently. My mom, aunts, and grandma do it like this and they've never had an issue with it. We don't think it's necessary.

No it doesnt even when i stuffed mine all the way to the end of each side, but i cook mine in a large roasting pan placed in the oven... I pour tomato juice (about 1 1/2 - 2 cups) over the rolls and cook for about 2 hrs comes out delish...

@@883mobelly at what temperature? What spices do you use?

Lebanese seven spice.

Many thanks Faye. I shall look forward to making this dish . It has been a long time since I have eaten this dish. I had a Lebanese friend whose mother was Australian and she made a ripper Cabbage roll. Cheers @@FayesFood

Yummy Faye. Many thanks. @@FayesFood

@@gmacg5336 Glad you liked it! Thank you for the feedback.

@@FayesFood Liked it? I LOVED IT! :)

www.fayesfood.com/lebanese-stuffed-cabbage-rolls-malfouf/

Believe it, because we do...lol

@@FayesFood That sounds like a LONG time...doesnt it fall apart?

@@edwsc3 Nope. They stay together for the most part. It's more about how well you roll them than cook time.

Yes, educate me more about Lebanese food anonymous RU-vid comment. You know what's the great thing about recipes? They're adaptable.

Sorry but my granma was full blooded lebanese an every one of my aunts all had different ways of cooking, even growing up as sisters they made the same dish different... wish ppl would keep some comments to themselves....

We typically don't use it but traditionally it is used. Feel free to add some.

We're Lebanese and we do so I guess you're wrong.

My grandmother was full blooded lebanese and she always put mint (nana) in hers... Everyone has different ways of cooking the same dish...