Mahshi Malfouf (Cabbage Rolls with Lamb, Rice, Garlic and Mint)

Ingredients

• 1200 g white cabbage
• 200 g short grain rice
• 300 g lamb mince
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 2 tbsp olive oil
• 10 garlic cloves
• 1 tbsp dried mint
• 2 lemon

Method

1. 1

   Cut the core out of the white cabbage and lower it, core side down, into a large pan of boiling salted water. As the outer leaves soften, after about 5 minutes, peel them off with tongs; keep going until you have about 20 leaves. Cut out the thick central rib from each and halve the largest leaves.

2. 2

   Mix the rinsed short grain rice with the lamb mince, allspice, cinnamon, cumin, 1 tbsp olive oil and 1 tsp salt.

3. 3

   Lay the ribs and any torn leaves over the base of a large pan. Put a heaped tablespoon of filling along the base of each leaf, fold in the sides loosely and roll into a finger-thick roll, leaving room for the rice to swell.

4. 4

   Pack the rolls seam side down in tight layers, tucking 6 peeled garlic cloves between them. Pour over boiling water to just cover, add the remaining oil and 1 tsp salt and weigh down with an upturned heatproof plate. Cover and simmer gently for 45 minutes.

5. 5

   Crush the remaining 4 garlic cloves with the dried mint and ½ tsp salt, mix with the juice of the lemons and pour over the rolls. Simmer for 10 minutes more until the rice is tender and the lamb is cooked through with no pink.

6. 6

   Serve the rolls hot with spoonfuls of the cooking juices.