Mahshi Malfouf


   1 head cabbage about 3 kg

   1 lamb or beef, ground or cut into very small pieces

   1 cup short rice

   2 cups tomatoes

   3 tablespoons melted butter

   4 tablespoons finely chopped fresh mint

   1 teaspoon pepper

   1/2 teaspoon allspice

   2 teaspoons salt

   10 cloves garlic, chopped into small pieces

    1/2 cup lemon juice


1- Boiling the cabbage and water in a pot, then cook for few minutes to soften leaves. Cut leaves with a knife from bottom, then cut large ones in half, and reserve ribs. Set leaves aside.

2-To make stuffing: combine lamb or beef, short rice, tomatoes, melted butter, mint, garlic season  of the salt, allspice, pepper.

3- Place some stuffing on leaf on and roll, tucking in ends while rolling. Continue until all leaves are stuffed.

4-Cover bottom of a saucepan with trimmed ribs. Arrange rolls side by side in alternating layers, placing garlic pieces between rolls. Sprinkle remaining salt over top, then add lemon juice.

 5-Cover with inverted plate, and add enough water to barely cover plate.

6-Bring to boil, then cover and cook over medium heat for 1 hour or until meat and rice are done.

7- Serve hot.