The origin of the family name is Maalouf and is of Lebanese descent via their paternal grandfather.
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We can cook Vegan malfoof by using 20 ingredients and 7 steps. Here is how you achieve Vegan malfoof.
Ingredients of Vegan malfoof
- You need to prepare of Filling.
- Prepare 2 cups of rice (raw).
- You need to prepare 1 can of chickpeas.
- Prepare 2 of tomatoes; chopped.
- You need to prepare 1 bunch of parsley, chopped.
- Prepare 3 cloves of garlic, finely chopped.
- You need to prepare 1 of onion, chopped.
- Prepare 1 bunch of fresh mint; chopped.
- You need to prepare 1 tbsp of salt.
- Prepare 1 tsp of cumin.
- You need to prepare 1 tsp of cinnamon.
- Prepare 1 tsp of 7 spice (optional).
- You need to prepare 2 of lemons (the juice).
- Prepare 2 tbsp of olive oil.
- Prepare of For the malfoof and cooking.
- You need to prepare 1 of large cabbage.
- Prepare 3 tbsp of tomato paste.
- You need to prepare 3 cloves of garlic.
- You need to prepare 3 of lemons (juice).
- Prepare 1 tbsp of olive oil.
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Vegan malfoof step by step
- Put the whole cabbage in boiling water for ~5 minutes to soften the leaves..
- Meanwhile, mix all of the ingredients of the filling (if you want to use meat, you can add here ground lamb or beef meat instead of the chickpeas).
- When the cabbage leaves are soft, separate them one by one and remove the hard stem with a knife. Dry them as much as possible..
- Add 2 tbsp of the filling on top of the cabbage leave, fold the sides inwards and then roll them..
- Put the malfoof in a large pot.
- Disolve the tomato paste, lemon juice, additional oil and salt in ~4 cups of water and add it to the pot until they cover all the malfoof.
- Put a heavy dish on top of the malfoof to maintain them pressed; cover and bring them a boil. Then decrease the heat and simmer them for 45 minutes or until the cabbage and rice are cooked and the water has evaporated..
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