Love the cabbage rolls and want to see more rice stuffed vegetables? Check out the vine leaves and dolma videos I've posted before. Of course if you enjoy the content you can help us make more by becoming a patron www.patreon.com/MiddleEats
I'm used to Ashkenazi style cabbage rolls which are basically the way they are made in Germany. Lots of meat with a bit of rice. But my point of commenting is that if you freeze the head of cabbage, you will not need to boil it. Just defrost the head when you want to make the rolls and peel the leaves off. They will be soft and pliable.
That's a thing on balkan and including all slavic countries too (Poland, Russia...), even though we all mostly stuff it with meat and rice. Definetly gonna try it out!
@@daniby9894 I think everyone has a version of cabbage rolls. Same with vereniki (pirogies) and blintzes. I just know it all from a Jewish perspective :)
@@daniby9894 The Hungarian version is called “káposzka”, and they’re so good. I usually make mine with venison since we always have a freezer of ground venison to use up and the dish doesn’t need a fatty meat like beef/pork/lamb since the acidic tomato sauce tenderizes the lean & gamey venison. I have to say, my Hungarian-Slavic heart grew three sizes when I saw that bundle of dill💀 It’s my all-time favorite herb but my family has never made káposzka with dill before so I’ll have to try it.
Every Friday morning I used to wake up on my mother and grandmother boiling cabbage in the kitchen (winter season). I would laugh and tell them that is a faulty project! My reasoning was it takes a lot of time and work and it is just eaten in seconds. Now I miss both and their faulty projects, may they dwell in paradise.
a two in one tip that may be beneficial, is taking the dill and parsley's stems that we cut off earlier and putting them as the sacrificial layer at the bottom of the pot, preventing the ma7shy from getting burned and at the same time getting all the flavour of it while everything is cooking
@@feitme oh thank you so much, i hope you like it and thank you for trying Egyptian cuisine!! Just as a heads up, if you are doing a smaller amount the stems may not be enough to work as a sacrificial layer so either use a smaller pot or make sure to add a bit of the cabbage you won’t use (a bit of a tmi but in egypt we usually do stuffed zucchinis and other stuffed veggies on the side so we take the insides of the veggies and use them as the sacrificial layer)
The most important tip for those who will cook this dish for the first time: this dish takes a lot of time, maybe three hours or more. Be careful not to fall into the trap of time
In Poland we have a similar dish called "Gołąbki"- it's basically a lot larger rolls with meat in the filling, cooked slowly in tomato sauce. The first time I tried making them it took me nearly the entire day, though it was quite a large amount (over 3kg of filling alone). The most time consuming part was rolling the individual rolls and placing them tightly in the pot. Preparing cabbage took longer, but I could just leave it for a while and do something else in the meantime. Then the cooking of the whole batch which took 5 hours for the whole pot. It's "low and slow" cooking so you can just leave the pot on small flame and just add in some water every hour or two so the stuff on top won't get dry.
I visited Egypt in 2018 and the food was one of the biggest highlights of my trip. I specifically remember eating this rice roll, and I thought they were divine. Coming from India, I find certain cuisines a bit bland, but Egyptian food was so flavourful and aromatic. I loved it. I'm going to try to make this here.
I can see how'd that'd be... Indian food is sooo flavourful 😋 . I find various North African foods and foods of the middle and far east to be so as well. Curious, what are the most bland regions of foods you've tried? Haha
Here's a small suggestion. Instead of carefully peeling the leaves off of the raw cabbage, remove the core (as you did) and put it into a large pasta pot of boiling water. Remove every 5 minutes or so and peel (much more easily) each leaf. Once you get to the uncooked part, put it back in boiling water and repeat. Great recipe BTW.
As a vegetarian I appreciate that the recipe is traditionally already done without meat and my boyfriend loves cabbage, so I am definitely going to try it! I also appreciate the info about freezing.
@@Ashraf-Hrira That's not true. Egyptian Mahshi rolls never use any type of meat at all, so no the dish isn't ''supposed to be made with beef''. As he said in the video, there are other countries that do often times use meat, but this dish from Eygpt never does.
@@yulana990 it must be done with beef stock or chicken stock because it's teste so much better with them and if you are a real Egyptian you would know that no one I know ever use water instead of beef or chicken stock and don't eat meat with it
@@Ashraf-Hrira it was originally done without stock nor any type of meat, tho nowadays Egyptians do use stock to lift up the taste so it can match the main dishes which are usually some type of meat, so yes now we rarely ever see families doing it without stock but that doesn't mean it was the authentic way
My mum was half Ghanaian and half Lebanese. She would make the rolls stuffed with rice and mince and then cook in a big pan of spicy tomato stew with beef ribs . It was a feast !!!
Pro tip: The cabbage mahhshi rolls are delicious the next day fried in ghee, one layer of rolls at a time, in a frying pan. Growing up in Egypt, my dad would always make sure that we left some of the mahhshi for the next day to fry up. Delicious!
Omg that's my favorite. Too bad only in Egypt they have leftover mahshi 😢 I remember driving past the cabbage fields there thinking every single one of those cabbage will end up as mahshi😅 💯
Just made these tonight -- with a few minor adjustments, such as adding finely chopped roasted red peppers and cilantro. But OMG! This was just too, too good. My family polished off the lot and demanded more. Between this and the shawarma episode, at this rate, they will never let me leave the kitchen! Thank you so much for posting these incredible recipes! If you're reading this and are still on the fence about making it, trust me. It's worth the work. Rice can be finicky, but this was foolproof.
Actually in egypt we usually add cilantro and chilli flakes to the khalta or the stuffing and we sauté the onions 1st then add garlic and tomato sauce and let simmer for at least 20 min the turn of the heat and add the rice and herbs
I agree Obi. Egyptian mahshi is in a class of its own. I’ve tried all kinds… Turkish, Levantine, Iraqi, Libyan, Eastern European, former Ottoman countries, even American. All delicious. Buuuuut there is something so mouth watering about Egyptian filling with its herbs, onions and tomato base. I don’t miss the meat at all. Though I wouldn’t say no to Egyptian shallow fried chicken on the side. 😊 I recommend a digestive tea like ginger or cinnamon after eating a heap of these succulent babies.
Thank you!! I’ve been a vegetarian for 18 years, and I’ve been looking for something traditional I can make when my Egyptian father-in-law visits! These look so good, and I can eat them too! 😂
I learned in my 20's that almost every culture on earth has it's own version of "cabbage rolls" and they're all so incredibly different and similar all at the same time.
@@dixienormus997 haha- I don't know why I'm so surprised by that. I just figured they'd be really popular in the UK. Either way, try them, they're amazing :D
I remember my Egyptian coworkers' wives basically having an unspoken contest on who has the best mahshi during Ramadhan. Not a big fan of the grape leaf version but I can down several pieces of cabbage mahshi without even noticing. >.
@@ashierapreston in ramadan we usually go all out and make the best food we can for 30 days since we are fasting for most of the day when we eat we try to make something very nice
This is one of my favourite dishes but one that I’ve never made for myself. My grandmother used to make the best cabbage rolls ever, but she’s passed away so I’m going to try your recipe, which looks perfect, to get some nostalgic comfort food! Thank you for the awesome recipe!
I recommend getting a bench scraper, it's much faster than using your knife to scoop stuff you've cut up, and won't dull your knife. For me, it's an essential kitchen tool.
I’m very happy to find this amazing channel. I’m half Egyptian, half Syrian, so I grew up eating both Egyptian and Levantine dishes at home. While I prefer the Syrian style Ma7ashi, the Egyptian style for cabbage wins my heart all the time. I highly recommend trying the Syrian style ma7ashi ( grape leaves, eggplant, courgettes, green pepper….etc) with Deir Ezzor city recipe. Deir Ezzor ma7ashi is slightly different than the ones made in Damascus and the rest of Syria. It contains more veggies and a stronger taste of lemon, garlic and tomatoes which I find it to be the best style in Syria in my point of view.
I've had and made deir ezzor style - as much as i love it...fricken Aleppo style cooking (especially ma7ashi) still steals my heart!! I think its the spice! The Damascus style is almost the exact same as the ones we make in Lebanon, so nothing out of the world since were so used to it.
@@bdhsnahah7411 yes Aleppo cuisine literally has the top tier food in whole Syria and I love their Kabab and Kibbeh so much. Deir Ezzor is known for its tomato agriculture so any dishes where tomatoes are present the taste is a new level when you try them in Syria, especially their Bamieh. They even add rab elbandora to Muhammarah lol.
Syrian food is the best! Could eat only Syrian food the rest of my life and I would be so happy! I am part Syrian and grew up eating my Situ's delicious food and now I make it occasionally. So awesome!
Disagree, Other types of Egyptian mahshi are delicious. Egyptian cuisine is underrated due to various reasons largely because we do not promote it outside, it’s for our own indulgence and consumption. You are too biased toward your Syrian side, disappointing. I thoughts you would credit us more given how underrated it is.
Polish gloabki (little pigeons) is similar except that we add minced meat to the rice stuffing and they tend to be bigger. I was pleasantly surprised to see dill used - a herb commonly used in Polish dishes. Doing a fusion recipe with minced meat and the same herbs and tomatoes as the Egyptian version seems like something to try! I love the cuisine of the Eastern Med its the worlds best!
You may call your family for help. Sitting all around the table for rolling all those tiny rolls of mini cabbage rolls. I think it takes more than three hours. So when I do cabbage rolls I have something else for dinner on the day I do the rolls. They taste best reheated on day two anyway.
Heartfelt greetings from Istanbul! I am so craving for these at this minute, even though I have not tasted it before... Thanks for the wonderful and most appealing recipes...
Oh, that's clever - parboiling the fresh cabbage leaves to make rolls. In Bulgaria we have a similar dish, but with fermented cabbage leaves, made in the winter. Will definitely give this recipe a try!
@@cwolf8672 it's called sarmi. Here's one recipe you can try with English subtitles: th-cam.com/video/ZUv-9GwvW1I/w-d-xo.html One thing I'll note is that they say to use minced meat, and traditionally that meant minced with a knife, not passed through a meat grinder. It's not a huge deal, but the final texture of the filling is a bit different. When I cook them at home during the holidays, I usually take the time to do it, but otherwise I also just use ground meat.
@@MiddleEats also gotta compliment you on that beautiful end grain cutting board, i made one for my inlaws at a buddy's wood shop and kinda regret not making one for myself lol
I loved gołąbki as a kid, but I didn't made any since becoming vegetarian. I think this video shows an awesome way to vegetarianize a traditional filling! Gotta try this.
In most kitchens I've worked in, we tend to just run the cabbage leaves under a cold tap, until the water pressure naturally separates them. It also lubricates the finer pieces, preventing tearing. Also works beautifully with lettuce. Your use of example imagery, like your boiling pot timing, was both original and incredibly useful. Great video!
So happy I found your channel, there aren’t many English speaking Channels for recipes of authentic Arabic food. Can you do Egyptian شوربة العدس? It’s time consuming but perfect for winter and can be converted into totally vegetarian if you don’t want to use meat bones for the stock.
My man that was great! I used jasmine rice and two regular cabbage. I also reduced 1 onion and 1.5 cups of rice and added 1 pound of mild ground sausage. At the end I add sea salt and serve. Thanks!
I was so glad to see a vegetarian version for cabbage rolls. I've always made them the traditional way with ground beef but tweaked my late Mother's recipe and turned it into a soup instead just to cut down the preparation and cook time. I will be trying this version. Looks very good. 😌
Thank you, you sent me back to my childhood helping my mum cook this dish, I even start to recall the raw smell of the recipe and trying to eat the Mahshi before been cooked.🌹🌹❤❤
I have a weakness with cabbage rolls, I've had both middle Eastern ones and Slavic ones, I can never stop eating, I always over eat when I have cabbage rolls. Depending on the recipe used, sometimes a drizzle of fresh lemon juice or some yogurt can make their flavour pop
Hhmmm - "mahshi cromb" the Egyptian ones are the absolute best I've ever tasted. Time and again when I eat them I'm happy that this is my country of residence now!! In general the Egyptian cuisine is one of the best ...
I'm from Scandinavia and it is interesting to see dishes the utilizes dill in this way. Up here it's basically a herb for fish dishes. Oh yes, and to use when you make your own snaps!
These are my favourite, I miss mahshi so much 😢 I will try this, TYSM! Quick question, when I take them out of the freezer, how should I reheat these? ❤
My friend was Lebanese his Mom make with rice , garbanzo beans herbs whole garlic and lamb and beef. So yummy. I'm Polish my mom would make his Mom our stuffed cabbage and trade. Yummy days in my youth. Yours looks really great. 💝
We make stuffed cabbage rolls in Hungary but much bigger ones. They are also made with rice, minced meat, onion, garlic, cumin and paprika. We also use already pickled large cabbage leaves, not raw ones, like here. But I will try this recipe, looks great! 😊 thank you for sharing
That will be caraway seeds not cumin. The ordinary fűszer kömény we use is caraway in english, while cumin is the római kömény. Totally different spices with very different flavour profiles.
Thanks for the video, we make afair few cabbage rolls mostly german/polish recipes, one hack we use to make the rolls is to use a sushi mat. It is a family event where we will make hundreds of them with a various filling and sizes and freeze them. I'll make sure to make these next time we do a load as we don't have a vegetarian type yet. Take care, God bless one and all.
All versions of these I've tried so far are amazing. I'm a huge fan of my great grandmother's cabbage rolls, about the size of a deflated American Football, but I've been a wandering foodie for about 25 years which has brought me to the love of middle eastern / Mediterranean foods. The spices are all amazing and make traditional American fare almost too bland to enjoy. I'm so grateful that we're so blessed to have so many great people share their dishes and love of traditional home cooked treats for us. Thank you for an awesome video!
Dunno what u meant but Americans have no traditional food, I wouldnt call fast food something what u make for a dinner or some grilled meat like steak and chicken which is one or 2 ingredient dish xp
My romanian friend makes it with meat and rice. They put tomato sauce instead of only vegietable or meat stock. Serve it with yougurt and it taste so bomb with tomato sauce. Yummy
Ya hala! Love to see this recipe. The malfouf I grew up eating had meat and no veggies, so I loved to see this. Look forward to making this as I’ve never had the Egyptian style
My mom used to make stuffed cabbage from whole fermented cabbage, it was great but was usually only worth it for feasts with lots of guests. This version seems interesting and more manageable.
@R S Never had stuffed fermented eggplants. Only sour mini eggplants in beet juice and I think vinegar, those were awesome I could eat dozens in one sitting.
@@AlyciaBencloski We used to get ours from the market, it came in keg-size tins. If you can't get it locally (and assuming you don't have a jar to fit a whole cabbage), you could probably break the leaves apart and they'll fit a fermentation jar of reasonable size.
We are turkish and also have an version but they mostly are kind of bland. I‘m so grateful that I found your channel ! Now I can see how recipes are made differently by other countries it’s very interesting to see the similarities and differences:)
Love the vegetarian cabbage rolls recipe. Will try it. The masalas used - coriander , pepper etc are so close to Indian flavor profile. Also we use ghee - clarified butter very often.
My mom (Vietnamese) has a cabbage roll recipe, too, but it's much simpler. It's just minced pork + wood ear mushroom wrapped in half of a cabbage leaf, sometimes tied with a piece of chive so it won't fall apart. We usually make a cabbage roll soup to have at the end of our meal. There is not much seasoning or spice except for salt and pepper, but it's very good and it's my comfort food, too. It's fascinating how pretty much every country has a cabbage roll of some sort. People be looking at big cheap common leaves and have the same idea XD. The spiced up rice looks good. Gotta try it some day.
There used to be this wonderful Lebanese restaurant near my old apartment in Bushwick, Brooklyn that made cabbage rolls like this. The place closed and the owner moved away and I never got to say goodbye or have a final meal there. I will make this as tribute to Ali and connect with that time period in my life 🥰🥬
It's one of my favorite meals. In Turkey, we call it lahana sarması. We've the black version too I personaly don't like black cabbage it has a bitter taste. When serving, we add a little bit pomegranate syrup, they suit sooo well
Hi I tried to make this and failed here's what happened so you don't make the same mistakes: -really wait for the liquids to naturally rise when cooking before adding broth, I got nervous at the 10 minute mark and added broth but that became wayyyy to much so never really evaporated. -take your time rolling. It was my first time so I was forgiving with my form and it came back to bite me later. -Don't be stingy on herbs and spices. I was a little short on both herbs and it doesn't nearly have enough flavor! I will try again since they look soooo good 🥲 but yeah best of luck
This is by far best mahshi kronb ( stuffed cabbage ) recipe on TH-cam . Wala ghalta 👌🏼 no one single mistake. Didn’t forget any detail. Beautiful illustration. Bravooo . Greetings from California.
This a must for our Christmas party however we make it with ground beef and a little ground lamb mixture and little fresh coriander and mint to go along with the parsley and dill Excellent job as always Obi . Greetings from Dallas Texas
Awesome Recipe. My wife is Greek so I am used to Dolmas and my family is Jewish so I love galumpkis, this seems almost like a combination of the two. I have to try this soon!
I tried the recipe with some changes (I used ground cumin and coriander because I didn't want to have any whole spices end up on the cabbage) and I also reduced the ground pepper to half (because I didn't want it to be too spicy). The other changes I made was to use some drops of oil in the between the layers as well as lining the bottom of the pan with onions first then the leftover cabbage and to cover the rolls with vegetable stock that also had a tablespoon of tomato paste in it. The end result was really delicious and perfect. Thanks for sharing your recipe.
50 years ago rice was not accessible in Romania and people from the countryside especially used to put ground maize instead of rice for making 'sarmale' or cabbage rolls. 🙂
In my family, we boil the whole head of cabbage in salted water for 5-8 minutes, and then the leaves can be easily removed. Once you get down to the uncooked part, you can stick it in the hot water again until those leaves are soft too.
Love the cabbage rolls and want to see more rice stuffed vegetables? Check out the vine leaves and dolma videos I've posted before.
Of course if you enjoy the content you can help us make more by becoming a patron www.patreon.com/MiddleEats
I'm used to Ashkenazi style cabbage rolls which are basically the way they are made in Germany. Lots of meat with a bit of rice. But my point of commenting is that if you freeze the head of cabbage, you will not need to boil it. Just defrost the head when you want to make the rolls and peel the leaves off. They will be soft and pliable.
👍
That's a thing on balkan and including all slavic countries too (Poland, Russia...), even though we all mostly stuff it with meat and rice. Definetly gonna try it out!
@@daniby9894 I think everyone has a version of cabbage rolls. Same with vereniki (pirogies) and blintzes. I just know it all from a Jewish perspective :)
@@daniby9894 The Hungarian version is called “káposzka”, and they’re so good. I usually make mine with venison since we always have a freezer of ground venison to use up and the dish doesn’t need a fatty meat like beef/pork/lamb since the acidic tomato sauce tenderizes the lean & gamey venison. I have to say, my Hungarian-Slavic heart grew three sizes when I saw that bundle of dill💀 It’s my all-time favorite herb but my family has never made káposzka with dill before so I’ll have to try it.
Every Friday morning I used to wake up on my mother and grandmother boiling cabbage in the kitchen (winter season). I would laugh and tell them that is a faulty project!
My reasoning was it takes a lot of time and work and it is just eaten in seconds.
Now I miss both and their faulty projects, may they dwell in paradise.
a two in one tip that may be beneficial, is taking the dill and parsley's stems that we cut off earlier and putting them as the sacrificial layer at the bottom of the pot, preventing the ma7shy from getting burned and at the same time getting all the flavour of it while everything is cooking
@@feitme oh thank you so much, i hope you like it and thank you for trying Egyptian cuisine!! Just as a heads up, if you are doing a smaller amount the stems may not be enough to work as a sacrificial layer so either use a smaller pot or make sure to add a bit of the cabbage you won’t use (a bit of a tmi but in egypt we usually do stuffed zucchinis and other stuffed veggies on the side so we take the insides of the veggies and use them as the sacrificial layer)
Great thinking! ✨🖤✨ Thank You!
سيبك انت
مفيش زي محشي الكوسه
اتكلم عربي يلا
@@ceridwynnhaven3335 my pleasure 💕
The most important tip for those who will cook this dish for the first time: this dish takes a lot of time, maybe three hours or more. Be careful not to fall into the trap of time
Haha it once took me three days
ty for the heads up
In Poland we have a similar dish called "Gołąbki"- it's basically a lot larger rolls with meat in the filling, cooked slowly in tomato sauce.
The first time I tried making them it took me nearly the entire day, though it was quite a large amount (over 3kg of filling alone).
The most time consuming part was rolling the individual rolls and placing them tightly in the pot.
Preparing cabbage took longer, but I could just leave it for a while and do something else in the meantime.
Then the cooking of the whole batch which took 5 hours for the whole pot.
It's "low and slow" cooking so you can just leave the pot on small flame and just add in some water every hour or two so the stuff on top won't get dry.
Thanks 😊
محدش بيتكلم عن محشي الكوسه ليه
I visited Egypt in 2018 and the food was one of the biggest highlights of my trip. I specifically remember eating this rice roll, and I thought they were divine. Coming from India, I find certain cuisines a bit bland, but Egyptian food was so flavourful and aromatic. I loved it. I'm going to try to make this here.
im so glad u enjoyed our food. i love indian food
I can see how'd that'd be... Indian food is sooo flavourful 😋 .
I find various North African foods and foods of the middle and far east to be so as well.
Curious, what are the most bland regions of foods you've tried? Haha
@@ceridwynnhaven3335 I don't want to offend anyone by calling their food bland. And it is all subjective anyway. :)
Indian food is great, there really is a combination of flavors you can't find anywhere else.
@@gayatrim3826 Do it. We northern Europeans can take it
Here's a small suggestion. Instead of carefully peeling the leaves off of the raw cabbage, remove the core (as you did) and put it into a large pasta pot of boiling water. Remove every 5 minutes or so and peel (much more easily) each leaf. Once you get to the uncooked part, put it back in boiling water and repeat. Great recipe BTW.
Thanks for the tip! 😊
Yeah that’s how I do it, it’s the best method.
Yup, that is the way!
Thanks for sharing this
Little water or alot?
As a vegetarian I appreciate that the recipe is traditionally already done without meat and my boyfriend loves cabbage, so I am definitely going to try it! I also appreciate the info about freezing.
this dish it supposed to be made with beef or chicken stock and the meat is eating on the side
@@Ashraf-Hrira That's not true. Egyptian Mahshi rolls never use any type of meat at all, so no the dish isn't ''supposed to be made with beef''. As he said in the video, there are other countries that do often times use meat, but this dish from Eygpt never does.
@@yulana990 it must be done with beef stock or chicken stock because it's teste so much better with them and if you are a real Egyptian you would know that no one I know ever use water instead of beef or chicken stock and don't eat meat with it
Mashi koromb is usual made with beef nuckles in the pot. You make a stock and place them below the cabbage rolls. But it can also be made vegetarian
@@Ashraf-Hrira it was originally done without stock nor any type of meat, tho nowadays Egyptians do use stock to lift up the taste so it can match the main dishes which are usually some type of meat, so yes now we rarely ever see families doing it without stock but that doesn't mean it was the authentic way
My mum was half Ghanaian and half Lebanese. She would make the rolls stuffed with rice and mince and then cook in a big pan of spicy tomato stew with beef ribs . It was a feast !!!
Ghanaian and Lebanese ... i know that food was banging lol
Absolutely lovely! In Bulgaria, Eastern Europe we have something similar called sarma/sarmi, and it's usually made around the winter holidays.
Yes in Romania we have it too (sarma/sarmale at plural) :). Greetings!
In Gemany we have Krautwickel or Kohlrouladen, mostly with a meat filling, though.
Yeah, that’s what they are called in Turkey, too (sarma). I’m guessing that’s where the word comes from.
Yep, I think some variation of cabbage rolls exists in most of Central/Eastern Europe and the middle east
@@lifeofabronovich7792 Where there's cabbage, there are cabbage rolls. Also in China, Korea, Japan f.ex.
Pro tip: The cabbage mahhshi rolls are delicious the next day fried in ghee, one layer of rolls at a time, in a frying pan. Growing up in Egypt, my dad would always make sure that we left some of the mahhshi for the next day to fry up. Delicious!
From delicious to fried, it can't get better than that and I'll sure try this too, thank you!
Thank you I was wondering how to reheat since they're fragile.
Yes we do it fried with egg. So good
Omg that's my favorite. Too bad only in Egypt they have leftover mahshi 😢 I remember driving past the cabbage fields there thinking every single one of those cabbage will end up as mahshi😅 💯
Bro iam 30 years old and i never herad of that idea يسطا حرام لازم اجربها ♥️🤣
Just made these tonight -- with a few minor adjustments, such as adding finely chopped roasted red peppers and cilantro. But OMG! This was just too, too good. My family polished off the lot and demanded more. Between this and the shawarma episode, at this rate, they will never let me leave the kitchen! Thank you so much for posting these incredible recipes! If you're reading this and are still on the fence about making it, trust me. It's worth the work. Rice can be finicky, but this was foolproof.
Actually in egypt we usually add cilantro and chilli flakes to the khalta or the stuffing and we sauté the onions 1st then add garlic and tomato sauce and let simmer for at least 20 min the turn of the heat and add the rice and herbs
I agree Obi. Egyptian mahshi is in a class of its own. I’ve tried all kinds… Turkish, Levantine, Iraqi, Libyan, Eastern European, former Ottoman countries, even American. All delicious. Buuuuut there is something so mouth watering about Egyptian filling with its herbs, onions and tomato base. I don’t miss the meat at all. Though I wouldn’t say no to Egyptian shallow fried chicken on the side. 😊 I recommend a digestive tea like ginger or cinnamon after eating a heap of these succulent babies.
❤
💕
I’ve tried many too and I agree. Also my top two favorite are the Egyptian and Iraqi versions. So flavorful!
Iraqi version is pretty similar. Its my favorite. I guess it depends on who makes it too lol
Iraqi dolma is the one 👌
I love Egyptian Arab food.
Mahshi, Koshary, Sausages, kofta, liver & I even want to try their fermented fish. Love the culture, dialect & music too.
I am so happy to see your channel growing!
Thank you, I appreciate it!
Thank you!! I’ve been a vegetarian for 18 years, and I’ve been looking for something traditional I can make when my Egyptian father-in-law visits! These look so good, and I can eat them too! 😂
Just got back from Egypt 🇪🇬 a week ago. Craving the food! Will definitely make this!
I learned in my 20's that almost every culture on earth has it's own version of "cabbage rolls" and they're all so incredibly different and similar all at the same time.
As far as I'm aware there isn't anything like this in the uk. I'll certainly be trying this though.
@@dixienormus997 wait what? I thought they were very common in the UK.
@@PJ-sh3nh news to me. Never had nor seen em myself
@@dixienormus997 haha- I don't know why I'm so surprised by that. I just figured they'd be really popular in the UK. Either way, try them, they're amazing :D
It's quite possible that it's just Polish people that are common in the uk.
I remember my Egyptian coworkers' wives basically having an unspoken contest on who has the best mahshi during Ramadhan. Not a big fan of the grape leaf version but I can down several pieces of cabbage mahshi without even noticing. >.
Quick question. Why during Ramadan? It doesn’t seem like an ideal time to test out recipes.
@@ashierapreston
Ah if only you know.
@@ashierapreston in ramadan we usually go all out and make the best food we can for 30 days since we are fasting for most of the day when we eat we try to make something very nice
@@mostafaahmedibrahim2541 Oh okay. That actually makes a lot of sense. Thank you!
the unspoken contest LOL so trueeee
This is one of my favourite dishes but one that I’ve never made for myself. My grandmother used to make the best cabbage rolls ever, but she’s passed away so I’m going to try your recipe, which looks perfect, to get some nostalgic comfort food! Thank you for the awesome recipe!
I recommend getting a bench scraper, it's much faster than using your knife to scoop stuff you've cut up, and won't dull your knife. For me, it's an essential kitchen tool.
I’m very happy to find this amazing channel. I’m half Egyptian, half Syrian, so I grew up eating both Egyptian and Levantine dishes at home. While I prefer the Syrian style Ma7ashi, the Egyptian style for cabbage wins my heart all the time. I highly recommend trying the Syrian style ma7ashi ( grape leaves, eggplant, courgettes, green pepper….etc) with Deir Ezzor city recipe. Deir Ezzor ma7ashi is slightly different than the ones made in Damascus and the rest of Syria. It contains more veggies and a stronger taste of lemon, garlic and tomatoes which I find it to be the best style in Syria in my point of view.
I've had and made deir ezzor style - as much as i love it...fricken Aleppo style cooking (especially ma7ashi) still steals my heart!! I think its the spice! The Damascus style is almost the exact same as the ones we make in Lebanon, so nothing out of the world since were so used to it.
@@bdhsnahah7411 yes Aleppo cuisine literally has the top tier food in whole Syria and I love their Kabab and Kibbeh so much. Deir Ezzor is known for its tomato agriculture so any dishes where tomatoes are present the taste is a new level when you try them in Syria, especially their Bamieh. They even add rab elbandora to Muhammarah lol.
Syrian food is the best! Could eat only Syrian food the rest of my life and I would be so happy! I am part Syrian and grew up eating my Situ's delicious food and now I make it occasionally. So awesome!
@@robincanestrale7900 100% agree 😍 it’s literally the final boss of mediterranean cuisine ❤️❤️❤️
Disagree, Other types of Egyptian mahshi are delicious. Egyptian cuisine is underrated due to various reasons largely because we do not promote it outside, it’s for our own indulgence and consumption. You are too biased toward your Syrian side, disappointing. I thoughts you would credit us more given how underrated it is.
Okay, this is my new favourite channel. Never subbed so fast. YUM!!!!! Cheers from Canada!!!!
Polish gloabki (little pigeons) is similar except that we add minced meat to the rice stuffing and they tend to be bigger. I was pleasantly surprised to see dill used - a herb commonly used in Polish dishes. Doing a fusion recipe with minced meat and the same herbs and tomatoes as the Egyptian version seems like something to try! I love the cuisine of the Eastern Med its the worlds best!
My favorite food from home, and I've always loved eating the leftover rolls next morning after giving them a quick fry in some butter.
As soon as I'm done with Thanksgiving and the attending leftovers, I'm going to make this! It sounds delicious.
Best of luck Suzaynn!
It is really delicious
You may call your family for help. Sitting all around the table for rolling all those tiny rolls of mini cabbage rolls.
I think it takes more than three hours.
So when I do cabbage rolls I have something else for dinner on the day I do the rolls. They taste best reheated on day two anyway.
A vegetarian’s dream dish. Thank you so much for sharing. Wishing you a happy, healthy, safe & soulful 2022.
I was JUST looking for a good vegetarian cabbage roll recipe when this showed up in my notifications! Thank you!
Heartfelt greetings from Istanbul! I am so craving for these at this minute, even though I have not tasted it before... Thanks for the wonderful and most appealing recipes...
Oh, that's clever - parboiling the fresh cabbage leaves to make rolls. In Bulgaria we have a similar dish, but with fermented cabbage leaves, made in the winter. Will definitely give this recipe a try!
What's the Bulgarian fermented cabbage roll recipe?
@@cwolf8672 it's called sarmi. Here's one recipe you can try with English subtitles: th-cam.com/video/ZUv-9GwvW1I/w-d-xo.html
One thing I'll note is that they say to use minced meat, and traditionally that meant minced with a knife, not passed through a meat grinder. It's not a huge deal, but the final texture of the filling is a bit different. When I cook them at home during the holidays, I usually take the time to do it, but otherwise I also just use ground meat.
one of my favorite dishes my buddy's wife made for me when I visited Maadi.
Thanks for bringing me back.
not just vegetarian, vegan! great recipe cant wait to try it
Yep! The only thing that you'd need to change is oil in place of the butter!
@@MiddleEats also gotta compliment you on that beautiful end grain cutting board, i made one for my inlaws at a buddy's wood shop and kinda regret not making one for myself lol
Seeing this comment before the video starts has made my day! 😍
@@MiddleEats Sorry, I didn't catch the Egyptian word for pouring the smoking butter or oil over the filling?
@@hannahmitchell87 "tasha"
Grew up in a polish family and I always loved golumpki. I'll have to try these!
I loved gołąbki as a kid, but I didn't made any since becoming vegetarian. I think this video shows an awesome way to vegetarianize a traditional filling! Gotta try this.
I love to try the Polish kitchen.
I like to master a lot of kitchen's
@@pacjentPS I've always made them vegetarian and used mushrooms instead of meat. They're great
I grew up eating gołumpki and sarma. I think this will be a great version of stuffed cabbage too. I'll be trying that.
my vegetarian version of gołąbki consists of rice and lentils/chickpea since I always use lentils/chickpea instead of minced meat :D
These look great, and i love the honesty at the end “i could easily eat 40 rolls in one sitting.” I feel you there!
In most kitchens I've worked in, we tend to just run the cabbage leaves under a cold tap, until the water pressure naturally separates them. It also lubricates the finer pieces, preventing tearing. Also works beautifully with lettuce.
Your use of example imagery, like your boiling pot timing, was both original and incredibly useful. Great video!
So happy I found your channel, there aren’t many English speaking Channels for recipes of authentic Arabic food. Can you do Egyptian شوربة
العدس? It’s time consuming but perfect for winter and can be converted into totally vegetarian if you don’t want to use meat bones for the stock.
Thanks. We have a recipe for it already, search the channel for lentil soup!
Middle Eats I tried to find it earlier and didn’t see it but I got it now thanks so much !!
@@saragabriel9846 هيا الشوربة كمان ليها طريقة معينة كمان؟
@@saragabriel9846 th-cam.com/video/oi-dcSkR-FQ/w-d-xo.html
العدس
this is the easiest thing on the planet, eaiser than rggs
My man that was great! I used jasmine rice and two regular cabbage. I also reduced 1 onion and 1.5 cups of rice and added 1 pound of mild ground sausage. At the end I add sea salt and serve. Thanks!
I was so glad to see a vegetarian version for cabbage rolls. I've always made them the traditional way with ground beef but tweaked my late Mother's recipe and turned it into a soup instead just to cut down the preparation and cook time. I will be trying this version. Looks very good. 😌
I'm Ukrainian and we call this - "goloobtsy". That man made it good and nice!
Thank you, you sent me back to my childhood helping my mum cook this dish, I even start to recall the raw smell of the recipe and trying to eat the Mahshi before been cooked.🌹🌹❤❤
I have a weakness with cabbage rolls, I've had both middle Eastern ones and Slavic ones, I can never stop eating, I always over eat when I have cabbage rolls.
Depending on the recipe used, sometimes a drizzle of fresh lemon juice or some yogurt can make their flavour pop
If a Bulgarian grandmother makes you traditional sarmi, you are going to pass away from overeating, I guarantee you 😂
Hhmmm - "mahshi cromb" the Egyptian ones are the absolute best I've ever tasted. Time and again when I eat them I'm happy that this is my country of residence now!! In general the Egyptian cuisine is one of the best ...
This is the most detailed recipe for stuffed cabbage I've seen a. Thank you so much please make one for stuffed onions
I definitely understand your bias in favor of Egyptian cabbage rolls over others. These look amazing!
I'm from Scandinavia and it is interesting to see dishes the utilizes dill in this way. Up here it's basically a herb for fish dishes. Oh yes, and to use when you make your own snaps!
These are my favourite, I miss mahshi so much 😢 I will try this, TYSM! Quick question, when I take them out of the freezer, how should I reheat these? ❤
A good dish to bring to Christmas dinner in Cairo. Looking forward to trying it!
😍
👍☺️😋😋
My friend was Lebanese his Mom make with rice , garbanzo beans herbs whole garlic and lamb and beef. So yummy. I'm Polish my mom would make his Mom our stuffed cabbage and trade. Yummy days in my youth. Yours looks really great. 💝
We make stuffed cabbage rolls in Hungary but much bigger ones. They are also made with rice, minced meat, onion, garlic, cumin and paprika. We also use already pickled large cabbage leaves, not raw ones, like here. But I will try this recipe, looks great! 😊 thank you for sharing
Ooh thanks..I am half Hungarian...and love this version...now I know why mine weren't as good..as the cabbage I used wasn't pickled first. Good tip! 👍
Also..please could you tell me..do you pickle the cabbage the same way as making standard raw sauerkraut? (which I already make). Thanks.
That will be caraway seeds not cumin. The ordinary fűszer kömény we use is caraway in english, while cumin is the római kömény. Totally different spices with very different flavour profiles.
Thanks for the video, we make afair few cabbage rolls mostly german/polish recipes, one hack we use to make the rolls is to use a sushi mat. It is a family event where we will make hundreds of them with a various filling and sizes and freeze them. I'll make sure to make these next time we do a load as we don't have a vegetarian type yet. Take care, God bless one and all.
All versions of these I've tried so far are amazing. I'm a huge fan of my great grandmother's cabbage rolls, about the size of a deflated American Football, but I've been a wandering foodie for about 25 years which has brought me to the love of middle eastern / Mediterranean foods. The spices are all amazing and make traditional American fare almost too bland to enjoy. I'm so grateful that we're so blessed to have so many great people share their dishes and love of traditional home cooked treats for us. Thank you for an awesome video!
Dunno what u meant but Americans have no traditional food, I wouldnt call fast food something what u make for a dinner or some grilled meat like steak and chicken which is one or 2 ingredient dish xp
My romanian friend makes it with meat and rice. They put tomato sauce instead of only vegietable or meat stock. Serve it with yougurt and it taste so bomb with tomato sauce. Yummy
Ya hala! Love to see this recipe. The malfouf I grew up eating had meat and no veggies, so I loved to see this. Look forward to making this as I’ve never had the Egyptian style
I love stuffed cabbages but every time I make them I start cursing myself for a fool halfway through. So much work.
ROFL, i feel ya......like "Why?! why?!! Why am I doing this to myself?!" :'D
My mom used to make stuffed cabbage from whole fermented cabbage, it was great but was usually only worth it for feasts with lots of guests. This version seems interesting and more manageable.
@R S Never had stuffed fermented eggplants. Only sour mini eggplants in beet juice and I think vinegar, those were awesome I could eat dozens in one sitting.
I'd love to try this filling with sour cabbage too. The dill goes so well with sour cabbage
@@AlyciaBencloski We used to get ours from the market, it came in keg-size tins. If you can't get it locally (and assuming you don't have a jar to fit a whole cabbage), you could probably break the leaves apart and they'll fit a fermentation jar of reasonable size.
So so yummy, something different to try..so excited to.. Thank you
We are turkish and also have an version but they mostly are kind of bland. I‘m so grateful that I found your channel ! Now I can see how recipes are made differently by other countries it’s very interesting to see the similarities and differences:)
every year I do a themed Vegan thanksgiving and Xmas..I think I will revisit the middle east and do your recipes.....MMMMMMM
Love the vegetarian cabbage rolls recipe. Will try it. The masalas used - coriander , pepper etc are so close to Indian flavor profile. Also we use ghee - clarified butter very often.
Love Glee
My mom (Vietnamese) has a cabbage roll recipe, too, but it's much simpler. It's just minced pork + wood ear mushroom wrapped in half of a cabbage leaf, sometimes tied with a piece of chive so it won't fall apart. We usually make a cabbage roll soup to have at the end of our meal. There is not much seasoning or spice except for salt and pepper, but it's very good and it's my comfort food, too.
It's fascinating how pretty much every country has a cabbage roll of some sort. People be looking at big cheap common leaves and have the same idea XD.
The spiced up rice looks good. Gotta try it some day.
Thank you so so much for this!
There used to be this wonderful Lebanese restaurant near my old apartment in Bushwick, Brooklyn that made cabbage rolls like this. The place closed and the owner moved away and I never got to say goodbye or have a final meal there. I will make this as tribute to Ali and connect with that time period in my life 🥰🥬
that is Egyptian food not Lebanese
Well done obi& Salma … keep it up
Love both of you😘
I have just finished it, it is the most delicious thing I have ever done! Thank you🎉
Wow this looks sooooooooo goooood. Thank you for another wonderful recipe I find myself having to try. Much Love.
Nice 👍 I look forward trying Egyptian 🇪🇬 Cabbage roll.
We call it Mahshi kronb
محشي كرنب
It is one of the most famous traditional dishes in Egypt. Try it and you will never regret
Love the video. Cabbage Dolmas the best.
Wonderful as always. Will have to make these some time, will be great as a Canadian winter comfort food haha!
Ohhhh I sooooo lovvvvvvvvveed this recipe! Am certainly going to try but probably with just just 8 to 10 rolls!
Dill originated in (ancient) Egypt. Lots of ingredients used in global cuisine are actually native Egyptian.
Can’t wait to try. Thanks for sharing
Love the idea of freezing I love cable and dolmas do you think it’s ok to use quinoa instead of rice 👍👍☘️☘️☘️🕊🕊🕊🌱🌱🌱💕💕💕💕
Looks like the best version of stuffed cabbage indeed, thak you.
This is my favorite type of mahshi 😋😋😋😋
Hands down!
Wara2 3enab is the best type, and i'm willing to fight over it 😂
@@7absOom1996
I do agree war2 3enab is the best😂😂😂😂
That is an interesting way of rolling the cabbage , thin rolls . I have to give it a try .
In Egypt we have all kinds of filling this way, and it came out really perfect🤗
Wonderful! My Polish grandmother used to make a Polish version. I love how Amal these are!
It's one of my favorite meals. In Turkey, we call it lahana sarması. We've the black version too I personaly don't like black cabbage it has a bitter taste. When serving, we add a little bit pomegranate syrup, they suit sooo well
Never thought of using the Black/Purple cabbages, I will try it
wow i want to try this! im very used to polish cabbage rolls and i love them so this may be refreshing
Love your vids and look forward to trying this. Two recipes I would love to see you cover are mejadara and malawach
its a common dish in Turkey too and we top it off with turkish yoghurt! yum
Hi I tried to make this and failed here's what happened so you don't make the same mistakes:
-really wait for the liquids to naturally rise when cooking before adding broth, I got nervous at the 10 minute mark and added broth but that became wayyyy to much so never really evaporated.
-take your time rolling. It was my first time so I was forgiving with my form and it came back to bite me later.
-Don't be stingy on herbs and spices. I was a little short on both herbs and it doesn't nearly have enough flavor!
I will try again since they look soooo good 🥲 but yeah best of luck
same for the water, but makes delicious soup!
This is by far best mahshi kronb ( stuffed cabbage ) recipe on TH-cam . Wala ghalta 👌🏼 no one single mistake. Didn’t forget any detail. Beautiful illustration. Bravooo . Greetings from California.
We have our own version in Sweden called kåldolmar. I can't wait to try these though, they look amazing.
This video maybe 2 years old. Here I am in 2024 married to an Egyptian and looking for this recipe. Shokran 🙏
I had an Armenian coworker back then who would make these cabbage rolls and they were so delicious!
"This many rolls will feed a group of 6-8"
Well crap. I guess I'm 6 people lol I haven't tried these, but they look incredible
In Algeria we do cabbage balls they're meatballs with rice and herbs rolled in cabbage cooked in light sauce, we call it dolma
This a must for our Christmas party however we make it with ground beef and a little ground lamb mixture and little fresh coriander and mint to go along with the parsley and dill
Excellent job as always Obi .
Greetings from Dallas Texas
فن ،، فن ،، ماشاء الله ،، its just perfect
"I can easily eat 40 rolls in one sitting"
Hell ya!
Me too
These look incredibly healthy....will try them!
I wouldn't imagine there's a dish in Egypt so similar to Polish Gołąbki. Im making those tommorow :o
Awesome Recipe. My wife is Greek so I am used to Dolmas and my family is Jewish so I love galumpkis, this seems almost like a combination of the two. I have to try this soon!
In the vernacular of Québec French, cabbage rolls are sometimes called « syriens ».
I tried the recipe with some changes (I used ground cumin and coriander because I didn't want to have any whole spices end up on the cabbage) and I also reduced the ground pepper to half (because I didn't want it to be too spicy). The other changes I made was to use some drops of oil in the between the layers as well as lining the bottom of the pan with onions first then the leftover cabbage and to cover the rolls with vegetable stock that also had a tablespoon of tomato paste in it. The end result was really delicious and perfect. Thanks for sharing your recipe.
Honestly, the patience to roll all of those is a lot, but it looks delicious
Im Egyption
My mom can do this on 10 minute 😂😂😂😂
@@mostafaeldeeb4134 haha ikr, I'm Indian and my mom can cook roti and curries so fast and I'm like wtf how
50 years ago rice was not accessible in Romania and people from the countryside especially used to put ground maize instead of rice for making 'sarmale' or cabbage rolls. 🙂
In my family, we boil the whole head of cabbage in salted water for 5-8 minutes, and then the leaves can be easily removed. Once you get down to the uncooked part, you can stick it in the hot water again until those leaves are soft too.
Most Egyptian ladies doing the same way
Thank you. I've been looking for a cabbage roll recipe that I would like. Lol. I appreciate you sharing it with us.