Mihshi Malfuf Recipe

Name: Mihshi Malfuf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cabbage (600 g); boiled salt water; 1 medium onion, chopped fine (50g); 2 tablespoons clarified butter or 2 tablespoons oil; 750 g mutton or 750 g lamb, minced or chopped; 1 cup short-grain rice, washed and drained; ½ teaspoon ground allspice; salt and black pepper; ¼ cup water; 4 cloves garlic, chopped fine; 60 ml lemon juice; 1 teaspoon dried mint; water, as required

Servings: persons

1 large cabbage (600 g)
boiled salt water
1 medium onion, chopped fine (50g)
2 tablespoons clarified butter or 2 tablespoons oil
750 g mutton or 750 g lamb, minced or chopped
1 cup short-grain rice, washed and drained
½ teaspoon ground allspice
salt and black pepper
¼ cup water
4 cloves garlic, chopped fine
60 ml lemon juice
1 teaspoon dried mint
water, as required

1
Separate the leaves of the cabbage after carefully coring it.
2
Reserve the centre of it for a salad.
3
Boil the cabbage leaves in the salted water till limp.
4
(you should do this a few leaves at a time) Drain well.
5
Cut the larger leaves into half taking out the ribs.
6
Trim the ribs off the smaller leaves too.
7
Put the ribs and excess leaves cut into the base of a large pan.
8
Now saute the onions in the ghee (clarified butter) until translucent.
9
Add the minced or chopped lamb and the other filling ingredients into the onion and stir well to combine.
10
Place a tblsp of the filling into each cabbage leaf and roll tucking the edges in to form a sausage shaped roll.
11
Put these rolls flap side down into the pan and sprinkle each layer with the garnish ingredients.
12
Add enough water to cover the rolls and simmer for an hour.
13
Serve hot or warm.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large cabbage (600 g), boiled salt water, 1 medium onion, chopped fine (50g), 2 tablespoons clarified butter or 2 tablespoons oil, and more.

Yes, Mihshi Malfuf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mihshi Malfuf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions