Thank you! I'm cooking from the book "Feast: Food of the Islamic World" this week and the instructions for this were a little confusing. This clears it all up!
Thank you so much for going through in detail how to peel the cabbage, that is definitely the hardest part for me! I have tried to make malfouf 2x in 12 years. I will conquer it this weekend!!! :)
Just wanted to share, that I had extra filling left over, so I froze it. Well today I used it in my grape leaves and was it delish. Topped them with garlic sauce and dill. Yummy..thanks for an awesome recipe. Marie from 🇨🇦
Absolutely. Stuffed cabbage rolls seem to taste better the next day. I take them out of the fridge and let them stand at room temperature for 30 minutes or so. Then I throw some butter in a frying pan and warm up the rolls on low/medium temperature and keep turning them. Delicious!
I just made this based on a different recipe, but wasn't happy with the results and wanted to see what I might have done wrong. I definitely messed up by not cutting the cabbage stems out, and not cutting the large leaves into smaller sections. Thanks for showing all the steps in detail, very helpful!
just made these and they were delish. so tastey..i saved about a quarter of the recipe and cooked them in tomato juice and water, very good too!!! thanks for a wonderful video library marie from canada
Nice video😊is traditional lebanese malfoof made without diced tomatoes..do you think adding diced tomatoes would be a good idea?what's the purpose of adding oil in the stuffing mixture plz?also..did you not add lemon juice to the rolls as they were cooking?Thank you
I love your version of this recipe. Growing up we called it Halupki and we made the inside mixture of rice, ground beef, tomato soup, salt, pepper, oregano, parsley, garlic powder, and onion powder. We baked it in more tomato soup on the bottom and some at the top and then we topped that with the leftover cabbage leaves at 375 for about an hour. Some people put cheese on it but I didn't like it that way.
Will the cabbage and the beef cook at the same time ? Shouldn't we need to cook beef a little before rolling? I don't know much but it feels wrong to me
It's a mix of spices used a lot in Levantine dishes. My part of Lebanon, we use a blend of Allspice, Black Pepper, Cardamom, Cinnamon, Cloves, Coriander, Ginger, and Nutmeg.
1- malfoof means cabbage >.> it also means round and rolled >.> .. this is called Dolma in the Iraqi dialect, and Sheikh Mahshi (meaning Mr. stuffed/ stuffed sir/ stuffed old man :P) in the Egyptian dialect 2- why canola though? we use sunflower oil or corn oil >.> 3- when we roll them, we actually close both ends so that nothing falls from them >.> 4- we actually add a tomato-pomegranate Molasses sauce to it rather than a bunch of salt and garlic >.> we do add salt and garlic, but with the sauce not separately >.> there are many types of sauce, it depends on the region you are living in, for me, it is tomato pomegranate molasses type >.> sweet and sour kind of sauce x3 it is yummy x3 but I think it won't be bad to try your way too .... thank you for the recipe :) have a good day
Her way is almost the same to the Jordian/Palestinian one and we actually call this dish Malfoof! About it the vegetable oil, yeah almost every vegetable is fine. In Jordan they don't use any sauce, they're plain like that and the seasoning and garlic (plus lemon) goes in the pot between the layers of the rolls. I think her recipe is almost the same as the one we use, probably not the same you're used to, because it varies between countries. She did a wonderful job! You should try this too!
@@saraqaddoumi5989 True, each region got their dialect and recipes x3 and I did try it, but I prefer the one with sauce much better >.>cuz, mostly, it is something we are used to :) not that this is bad, it is just different :3
Just wanted to share, that I had extra filling left over, so I froze it. Well today I used it in my grape leaves and was it delish. Topped them with garlic sauce and dill. Yummy..thanks for an awesome recipe. Marie from 🇨🇦
Хобби
My daughter has been looking for this recipe. I'm so excited to make it with her!!! I love these with lemon!!
Thank you! I'm cooking from the book "Feast: Food of the Islamic World" this week and the instructions for this were a little confusing. This clears it all up!
Thank you so much for going through in detail how to peel the cabbage, that is definitely the hardest part for me! I have tried to make malfouf 2x in 12 years. I will conquer it this weekend!!! :)
Just wanted to share, that I had extra filling left over, so I froze it. Well today I used it in my grape leaves and was it delish. Topped them with garlic sauce and dill. Yummy..thanks for an awesome recipe. Marie from 🇨🇦
Love your recipes! I was able to cook my favorite arabic dishes for the first time as a student abroad. Thanks!
I made these last night and they were amazing! Even better the 2nd day! Thank you SO much for posting this recipe.
Absolutely. Stuffed cabbage rolls seem to taste better the next day. I take them out of the fridge and let them stand at room temperature for 30 minutes or so. Then I throw some butter in a frying pan and warm up the rolls on low/medium temperature and keep turning them. Delicious!
I just made this based on a different recipe, but wasn't happy with the results and wanted to see what I might have done wrong. I definitely messed up by not cutting the cabbage stems out, and not cutting the large leaves into smaller sections. Thanks for showing all the steps in detail, very helpful!
WrappedInGray thank you for watching :)
I love your videos can’t wait to make this.
Just made these yesterday, and they are so delish. I add a little tomato paste in the water. I really should make them more often, so goooood!!!
I pickle the extra left over pieces, in the pickles jar add a piece of beet to give them a color
Excellent tutorial. Thank you❤❤❤😂😂
Looks amazing!!! Sahten
I just made this today. It came out amazing thank you!
Love it!! Thank you
Middle Eastern dishes as its best. These are amazing.
Looks great!!!
Watching you while eating malfoof am an African but I can testify that this one of the yummy food in the world thank you for the recipe
just made these and they were delish. so tastey..i saved about a quarter of the recipe and cooked them in tomato juice and water, very good too!!! thanks for a wonderful video library marie from canada
i always thought i could never make this u made it LOOK SO EASY thank u
Great video!
I usually put dry mint in the pan while cooking the Malfouf I'm gonna try this way. Thanks for sharing
This is my go to recipe!
Made it and my dad loved it 🥰
I usually put dry mint to the pan when cooking , I'll try this way thanks 4 sharing
I made this recipe and it was delicious!! Thank you ❤
Amazing! Thank you so much, I used to make this with my aunt in Jordan, I really enjoyed trying it again!
They look so tasty!
What kind of meat did you use? I know you said ground beef works but I was wondering the kind you did. Can’t wait to try this
Salam. You Rock
Where did you add the mint?
I will try to make this oneday
Go on 👍
❤
Delicious
Can you freeze them and cook them another time
Congratulations 🎉 very good recipe! 👏 will try to make it 😋😋😋 I am looking forward to see your next video! Just subscribed
Nice video😊is traditional lebanese malfoof made without diced tomatoes..do you think adding diced tomatoes would be a good idea?what's the purpose of adding oil in the stuffing mixture plz?also..did you not add lemon juice to the rolls as they were cooking?Thank you
I love your version of this recipe. Growing up we called it Halupki and we made the inside mixture of rice, ground beef, tomato soup, salt, pepper, oregano, parsley, garlic powder, and onion powder. We baked it in more tomato soup on the bottom and some at the top and then we topped that with the leftover cabbage leaves at 375 for about an hour. Some people put cheese on it but I didn't like it that way.
Do you use lemon juice in this recipe? mint?
I love your videos! Can you make qidra next? 😊
Kara Kate S Yes Kidra is coming up soon 😬
I only had 2 layers cooking on high for 20 min burned the bottom would recommend medium heat for 40 min
Will the cabbage and the beef cook at the same time ? Shouldn't we need to cook beef a little before rolling? I don't know much but it feels wrong to me
just wondering if you are making a kibbeh video? thanks marie from🇨🇦
Marie Booze hi :) yes I have that on the list :)
i loveeee malfoof but i also love warag dawale ♥️
Can i use chicken instead of ground beef?
Yes u can
Thank you for sharing your recipe with us. The video is very informative however, the music is irritating LoL😂
7ateton 3al tawle... ma3andek sa7en?
I add grated onions with the rice and ground beef
can I use chicken instead?
Lemon marange pie🥬🥐🍋🕶
Aren’t you supposed to fold the sides?
Regular cabbage rolls are usually tucked in but not the Libanese malfoof. However you can fold the ends in if you like.
I never fold the sides with cabbage I fold the sides with grape leaves
what is seven spice?
It's a mix of spices used a lot in Levantine dishes. My part of Lebanon, we use a blend of Allspice, Black Pepper, Cardamom, Cinnamon, Cloves, Coriander, Ginger, and Nutmeg.
حورية بسكويت اانشادر
Tayeeb.
1- malfoof means cabbage >.> it also means round and rolled >.> .. this is called Dolma in the Iraqi dialect, and Sheikh Mahshi (meaning Mr. stuffed/ stuffed sir/ stuffed old man :P) in the Egyptian dialect
2- why canola though? we use sunflower oil or corn oil >.>
3- when we roll them, we actually close both ends so that nothing falls from them >.>
4- we actually add a tomato-pomegranate Molasses sauce to it rather than a bunch of salt and garlic >.> we do add salt and garlic, but with the sauce not separately >.> there are many types of sauce, it depends on the region you are living in, for me, it is tomato pomegranate molasses type >.> sweet and sour kind of sauce x3 it is yummy x3 but I think it won't be bad to try your way too ....
thank you for the recipe :) have a good day
Her way is almost the same to the Jordian/Palestinian one and we actually call this dish Malfoof!
About it the vegetable oil, yeah almost every vegetable is fine.
In Jordan they don't use any sauce, they're plain like that and the seasoning and garlic (plus lemon) goes in the pot between the layers of the rolls.
I think her recipe is almost the same as the one we use, probably not the same you're used to, because it varies between countries.
She did a wonderful job!
You should try this too!
@@saraqaddoumi5989 True, each region got their dialect and recipes x3 and I did try it, but I prefer the one with sauce much better >.>cuz, mostly, it is something we are used to :) not that this is bad, it is just different :3
@@shadowik2010 yeah, everyone is used to something I guess! I will try it with tomato sauce then!
You don’t have to make sure the ends are closed I make it all the time and they aren’t and nothing falls out
@@saraqaddoumi5989 I'm Palestinian I tried it with the tomato sauce my family wasn't a fan
Just wanted to share, that I had extra filling left over, so I froze it. Well today I used it in my grape leaves and was it delish. Topped them with garlic sauce and dill. Yummy..thanks for an awesome recipe. Marie from 🇨🇦