Ashur s Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)

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Ashur " s Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)

 

These are tangy, spicy, and very filling. This recipe our friend Ashur,

brought it to a potluck we had, he is not a vegetarian but the dish was, it

impressed me that he thought about the rest of us before himself.

He would love to hear comments if you try it. Thanks.

 

1 medium cabbage

2 1/2 cup cooked chickpeas

1 cup coarse bulgar

2 medium onions, finely chopped

4 tablespoons tomato paste

2 tablespoons cilantro, finely chopped

2 tablespoons butter

2 tablespoons mint leaves, finely chopped

1/2 teaspoon allspice

1/2 teaspoon cumin

1/8 teaspoon cayenne as required

1/2 teaspoon salt to taste

1/2 teaspoon black pepper to taste

8 cloves garlic, thin sliced

2 cups tomato juice

Place burghul in a bowl and cover with boiling or hot water and allow to sit

for about 20 minutes until the liquid is absorbed and the burghul is partially

cooked. Place cabbage in a pot of boiling water and cook for a few minutes to

soften leaves. Remove from water and, with a knife, loosen leaves from the base.

If the leaves are still not soft, boil again for a few minutes. When all leaves

are cut free, trim the bottom portion of the thick rib from each leave (e.g.

about 2 inches in), leaving a large circle that will be used to wrap the

filling. Note - if leaves are very large, they may be cut in half before use. To

make filling, place all remaining ingredients, except garlic and tomato juice,

in a bowl and thoroughly mix. Place some filling on the wide end of a cabbage

leaf and roll, tucking in the ends in the process. Continue until all leaves are

finished. Cover bottom of saucepan with saved cabbage ribs and any extra leaves.

Arrange rolls side by side. Sprinkle a

little extra salt and add the garlic cloves to the pan . Pour the tomato juice

over cabbage rolls. Add a little extra water if needed so that the liquid comes

up at least half way up the pan. (Opt. - you may place an inverted plate on top

of the cabbage rolls to weight them in the pan. Alternatively, use a tight

fitting lid.) Bring to a boil; then cover and cook tomato juice and enough water

to cover plate. Bring to a boil; then cover and cook over medium heat for 50

minutes or until burghul is well done. Serve hot or cold with a little of the

tomato sauce from the pan.

Makes about 10 to 12 cabbage rolls; number will vary based on size of leaves and

amount of filling used.

 

 

 

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