Makmoor Malfouf – Levantine Cabbage & Meat Stew Recipe

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Makmoor Malfouf – Levantine Cabbage & Meat Stew Recipe

Makmoor Malfouf is a traditional dish from the Levantine cuisine, known for its rich flavors, hearty ingredients, and simple preparation. This nutrient-packed dish is loved by both adults and children and is perfect for family meals.

Ingredients for Makmoor Malfouf:

Makmoor Malfouf

 

For the Meat:

  • 1 kg ground lamb
  • ½ kg lamb slices (thinly cut)
  • 3 bay leaves
  • ¼ cup olive oil (or 4 tablespoons ghee)
  • 2 tablespoons salt

For the Rice & Cabbage:

  • 1 kg rice
  • 1 kg cabbage leaves
  • 1 cup sumac granules
  • ¼ teaspoon pomegranate molasses

How to Prepare Makmoor Malfouf:

1. Preparing the Meat:

  1. In a deep pot, place the lamb slices, cover them with water, and bring to a boil over medium heat.
  2. Add bay leaves and let the meat boil until it is half-cooked.

2. Preparing the Cabbage & Rice:

  1. Separate the cabbage leaves and wash them thoroughly. Drain them in a colander and let them dry.
  2. Rinse the rice several times with cold water, then soak it in lukewarm water with a pinch of salt for 30 minutes.
  3. After soaking, drain the rice well and rinse it again with cold water.

3. Preparing the Sumac Water:

  1. In a saucepan, add sumac and water, then heat over low heat until it starts to boil.
  2. Once boiling, remove from heat and set aside.

4. Cooking the Ground Meat & Cabbage:

  1. In a pan, add ground lamb with ½ cup of water and a pinch of salt, then cook on low heat until the water evaporates.
  2. Add olive oil and stir the ground meat until it changes color.
  3. Add the chopped cabbage leaves and stir well until the cabbage wilts.
  4. Remove from heat and set aside.

5. Assembling & Cooking the Dish:

  1. In a large cooking pot, layer the half-boiled lamb slices at the bottom.
  2. Spread half of the cooked cabbage and meat mixture over the lamb.
  3. Create a well in the center and pour the soaked rice inside.
  4. Cover the rice with the remaining cabbage and meat mixture.
  5. Sprinkle salt and drizzle pomegranate molasses over the top.
  6. Arrange the remaining lamb slices over the surface.
  7. Pour the sumac water mixture over the ingredients until fully submerged.

6. Cooking & Serving:

  1. Place the pot over medium heat and bring it to a boil.
  2. Reduce the heat and let it simmer for 20 minutes, allowing the flavors to blend.
  3. Once fully cooked, turn off the heat and wrap the pot with a thick cloth for 10 minutes to retain the heat.
  4. Carefully invert the pot onto a serving platter.
  5. Garnish with lemon slices and serve hot with a side of cold yogurt.

Enjoy this flavorful and comforting Levantine dish with your family! Sahtein! 🍽️✨

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