Huaraa malfuf - Arabic cabbage rolls

Category: Meat dishes
Kitchen: arabic
Huaraa malfuf - Arabic cabbage rolls

Ingredients

cabbage leaves 22-25 pcs.
minced mutton (beef) 450 g
dry rice 85 g
large tomato 1 PC.
turnip onion 1 PC.
garlic 3-4 tooth.
dry mint 1-2 tbsp. l.
ground black pepper or a mixture of peppers taste
salt taste
bouillon 1 l

Cooking method

Huaraa malfuf - Arabic cabbage rolls
Disassemble the cabbage into leaves.
Huaraa malfuf - Arabic cabbage rolls
Boil each leaf for a minute.
Huaraa malfuf - Arabic cabbage rolls
Cut onion and tomato into small cubes.
Huaraa malfuf - Arabic cabbage rolls
Add to the minced meat and mash to let the tomato juice.
Huaraa malfuf - Arabic cabbage rolls
Pour in rice (I have unpolished). Season with salt and pepper.
Huaraa malfuf - Arabic cabbage rolls
Mix well.
Huaraa malfuf - Arabic cabbage rolls
Cut the cabbage lengthwise. Cut out the tight part. Don't throw it away!
Huaraa malfuf - Arabic cabbage rolls
Put a little minced meat on each half.
Huaraa malfuf - Arabic cabbage rolls
Roll into a tube.
Huaraa malfuf - Arabic cabbage rolls
Cut off excess.
Huaraa malfuf - Arabic cabbage rolls
Place the scraps at the bottom of the pan. I do this so that the stuffed cabbage does not burn.
Huaraa malfuf - Arabic cabbage rolls
Place uaraa malfouf. You need to put it tightly.
Huaraa malfuf - Arabic cabbage rolls
Pour in broth. If the broth is unsalted, then add salt.
Huaraa malfuf - Arabic cabbage rolls
Cover with a plate so that the cabbage rolls do not float. Put on fire and cook until rice is cooked.
Huaraa malfuf - Arabic cabbage rolls
Grind mint with garlic.
Huaraa malfuf - Arabic cabbage rolls
Add to the pan. Let it boil and remove from heat. Let it brew for 15-20 minutes.
Huaraa malfuf - Arabic cabbage rolls

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Spied a recipe on Povarenka.
Unusual but tasty stuffed cabbage rolls. Recommend.

Nana
An Arabian note is felt: mint with garlic.
ang-kay
Quote: Nana
mint with garlic
Oksana, I really love mint with meat. Thank you for your attention to the recipe)
Kapet
Quote: ang-kay
I really love mint with meat.
Mint is a very common spice in the East. For two reasons. Firstly, mint pleasantly sets off the smell of lamb, not the first youth. It is no secret that in the Muslim East, lamb is the main type of meat, and not everyone has the opportunity to use only young lamb for food. And, secondly, minced mutton in combination with mint in the hot climate of the East lasts much longer than lamb, beef, pork, or poultry without mint. Mint is one of the leaders in terms of antioxidant content.

On the other hand, mint should be used very carefully, especially if you have fresh, fragrant pork or beef instead of lamb. Too much mint - and its taste and smell will overwhelm the aroma and taste of the meat, and you will have the feeling that you have used Dirol Frosty freshness chewing gum along with the meat ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers