Years ago I use to live in Jordan where I was married and had a child by a Jordanian man where his mother did all the cooking.. we came back to America and got a divorced and of course stopped eating his mothers food which was delicious... I missed the food but could never master it malfouf..I found your recipe which I'm now eating with a side of tabouli...not only did I thought it was delicious my daughter said it's better then her grandmothers.. thanks
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'm a New York born Dominican, but my family goes back to Lebanon and Syria. I grew up eating this dish since the 80's, only my grandmother made them a bit bigger than these. I love them so much. They called it malfu, but I never knew the spelling or origin until recent years.
a tip for your mom.. half of that garlic you used, mash it with your "mda'a" or in garlic press, melt 3 or 4 TS butter or more if you like, sautée the mashed garlic in the melted butter on medium heat, maybe half a minute or so make sure it does not burn, quickly add a couple of TS dried mint on the butter and garlic, quick stir, off the heat and immediately toss it over the cabbage pot while still cooking...your whole neighborhood will smell this .... it will kick it up a million notches ... trust me ...and sahtén
Thank You for sharing your delicious recipe for suffed cabbage rolls and the 7 spices make it so delicious and the lemon Is a Secret that takes it to a higher level of deliciousness, I too can eat the cabbage rolls all day long. mouth watering delicious 🤤 Thank You so very much for sharing your delicious recipe , now my new favorite recipe!
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! :)
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.
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 :)
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.
@@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.
Lebanese 7 spice. Do you mean Baharat? Some recipes use 8 spices. Could you please give your recipe for that seasoning? I went to your website and cannot find it.
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.
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.
MAshAllah but for those looking to cook for a first time, just be aware there are huge variations of this dish, even within lebanon. Also Would ideally have meat on bottom of pot for more flavour.
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.
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.
Wow! a border war just broke out over cabbage rolls. No wonder we can't all live together in peace. In any case, love the video, the garlic and the mint. Will be making this soon!
Sorry Faye. I liked this recipe and the only reason I gave it a thumbs down was because you were not clear on what Southern Seasoning is. American audiences know the meaning of a Southern Spice powder but not being American, I have no clue what that power is. Apart from that, your instructions were clear, precise and well articulated. Cheers mate!
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
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.
@@Briannafrancis-e9g 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...
this isnt lebanese wheres the pomogranate sauce and lamb shanks the spices are called baharat theyre cloves cinnamon nutmeg paprika cardamon cumin black pepper coriander
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....
Years ago I use to live in Jordan where I was married and had a child by a Jordanian man where his mother did all the cooking.. we came back to America and got a divorced and of course stopped eating his mothers food which was delicious... I missed the food but could never master it malfouf..I found your recipe which I'm now eating with a side of tabouli...not only did I thought it was delicious my daughter said it's better then her grandmothers.. thanks
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
I'm a New York born Dominican, but my family goes back to Lebanon and Syria. I grew up eating this dish since the 80's, only my grandmother made them a bit bigger than these. I love them so much. They called it malfu, but I never knew the spelling or origin until recent years.
a tip for your mom.. half of that garlic you used, mash it with your "mda'a" or in garlic press, melt 3 or 4 TS butter or more if you like, sautée the mashed garlic in the melted butter on medium heat, maybe half a minute or so make sure it does not burn, quickly add a couple of TS dried mint on the butter and garlic, quick stir, off the heat and immediately toss it over the cabbage pot while still cooking...your whole neighborhood will smell this .... it will kick it up a million notches ... trust me ...and sahtén
It's ramadhan 2019 and im doing this warak inab and malfouf are my favorite thanks
Those are some of my favorite dishes too!
Yes warak inab is really good too
@@Mai-pj9fh Love it!
Love watching people make their home cooked favs! Thanks for sharing :)
Thanks for watching!
That was one of my fav dishs my grandma and mom made grown up
It's one of my favorites from my mom too! Can't beat grandma and mom's food!
Thank you so much, im moving out for college and i just cant get by without some of this goodness❤️❤️😍
Good luck on your college journey!
Thank You for sharing your delicious recipe for suffed cabbage rolls and the 7 spices make it so delicious and the lemon Is a Secret that takes it to a higher level of deliciousness, I too can eat the cabbage rolls all day long. mouth watering delicious 🤤 Thank You so very much for sharing your delicious recipe , now my new favorite recipe!
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! :)
gosh,..they look SO good ! Do they really cook for TWO hours ?
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.
Looks so good put a lil extra salt and heavy lemon juice 😊
Gotta go heavy on the lemon juice 🍋
I combine ground lamb & beef in mine ❤️❤️ Mumtaz ..Yalla
Hi there! Did you cook the ride before putting it in the roll or was it uncooked and just washed? Thank you for the video. :)
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 :)
1:45, “ Ground beef or Chuck jit? “
Chuck Jit? I couldn’t make out that word. I didn’t understand the last word can someone elaborate plz thanks
Chuck beef :)
Impressive, my friend Zouhir from Beirut taught me a different version of Mafoul. Love cabbage.
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
Do you do a vegetarian cabbage roll too?
No we don’t, but you can by just leaving the meat out
Looks amazing!!!!
Thank you! ❤️
I love Lebanese 🇱🇧food.😊
Looks delicious. Thank you ❤
Thank you!
I want to try this.
I am gonna try this
Lebanese 7 spice. Do you mean Baharat? Some recipes use 8 spices. Could you please give your recipe for that seasoning? I went to your website and cannot find it.
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
You don’t add any dried mint, clarified butter and some fresh squeezed lemon juice? They are delicious with the ingredients you use.
We actually do add dried mint and fresh lemon juice. The only thing we change is instead of clarified butter, we use olive oil.
Beautiful and yummy!!! Not confused at all 💝💝🥰🥰🥰😘😘😘
Very yummy!
Que prato lindo e delicioso!
So sweet
Edges rnt closed neva seen it like this wow
Thanks for sharing this recipe
Thank you for checking it out.
Do you think you could pressure cook the cabbage?
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.
Thank you doll! Love variety 💯🌹🤗
تسلم ايدك
Can u use a head of a lettuce instead?
Yes, you should be able to, but the cooking time would be likely a lot less because it's not as thick as cabbage.
Did u used egyptian rice? Or what kind of rice is it?
Basmati
Excel Sabarre good question... not all rice is the same
Looks delicious
Hello Jazz
Can I use something other then mint?
Mint gives it great flavor, but you can leave it out or sub it with another herb if you want.
Hello what's the cooking time
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.
MAshAllah but for those looking to cook for a first time, just be aware there are huge variations of this dish, even within lebanon. Also Would ideally have meat on bottom of pot for more flavour.
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 !
Since when has Lebanon been stuffing cabbage leaves?
since forever :)
@@FayesFood 😒
love all types of cabbage but malfouf is amazing
Couldn't agree with you more :)
Not me eating while watching how it was cooked 💘🇰🇪🎉
Haha that's always me too 😆
my favorite malfoof😋😋😥😍
Making this recipe now
Ingredients?
They're on my blog here: www.fayesfood.com/lebanese-stuffed-cabbage-rolls-malfouf/
I didn't see the seven spice. What is that?
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!
Can I make it chicken instead of other meat??
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
Wow! a border war just broke out over cabbage rolls. No wonder we can't all live together in peace. In any case, love the video, the garlic and the mint. Will be making this soon!
Pls can u send me recipe for cooked kibbeh
We will be sharing this soon :)
Very nice
You don’t mention measurements
www.fayesfood.com/lebanese-stuffed-cabbage-rolls-malfouf/
Me uganda good food💪💪
Sorry Faye. I liked this recipe and the only reason I gave it a thumbs down was because you were not clear on what Southern Seasoning is. American audiences know the meaning of a Southern Spice powder but not being American, I have no clue what that power is. Apart from that, your instructions were clear, precise and well articulated. Cheers mate!
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! :)
Doesn't the filling bust out since the sides are open? Anyone let me know before I try it.
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
@@Briannafrancis-e9g 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?
I wish you would give the measurements
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.
this isnt lebanese wheres the pomogranate sauce and lamb shanks the spices are called baharat theyre cloves cinnamon nutmeg paprika cardamon cumin black pepper coriander
Yes, educate me more about Lebanese food anonymous TH-cam 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....
I know it, but called mahshy
It's so pretty you are super
Thank you for the kind words. Hope you try it!
Num num num num.
Hey u forgot the pomegranate molasses!!!
We typically don't use it but traditionally it is used. Feel free to add some.
Hard to believe you boil the cabbage for an hour! Never seen this before with cabbage rolls....
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.
Ngon lắm em ơi anh thích lắm mình giao lưu qua lại nhe em 1
Lebanese don’t use mint on malfouf
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...
It is in all middle east not.only.lebanon
Of course.
mmmmmmmm
As
I'm here from myth I didn't no what it was
Myth ate malfouf in his stream? xD