Penulis Mahshi krom (محشي كروم) is a traditional Middle Eastern dish, particularly popular in Lebanon and Syria. The dish consists of cabbage leaves (krom) that are stuffed with a filling made of rice, minced meat (usually lamb or beef), herbs, and spices. The stuffed cabbage rolls are then simmered in a flavorful tomato-based sauce until tender.
The preparation is similar to other stuffed vegetable dishes like mahshi (stuffed grape leaves), but in this case, cabbage is used as the wrapping. Mahshi krom is often enjoyed with yogurt or a squeeze of lemon for added flavor.
To prepare Mahshi krom, the process typically involves the following steps:
1. Preparing the Cabbage Leaves
First, the cabbage is blanched in boiling water to soften the leaves, making them easier to roll without tearing. The tough core of the cabbage is also removed.
2. Making the Filling
The filling is made by combining ground meat (usually lamb or beef) with rice, onions, tomato paste, and a mix of aromatic spices like cinnamon, allspice, cumin, and sometimes pine nuts. Some variations might include herbs like parsley or mint to add freshness.
3. Stuffing the Cabbage Leaves
Each softened cabbage leaf is carefully filled with the rice and meat mixture, then tightly rolled up, similar to the technique used for rolling grape leaves in other stuffed dishes.
4. Cooking the Rolls
The stuffed cabbage rolls are placed in a large pot, often arranged tightly together to prevent them from unrolling during cooking. A **tomato-based sauce** is poured over the rolls, often with some added lemon juice or a touch of broth to infuse extra flavor. The dish is then simmered slowly, allowing the flavors to meld together as the rice cooks through and the cabbage becomes tender.
5. Serving
Mahshi krom is typically served hot, often with a side of yogurt or tahini, and sometimes garnished with fresh herbs. Some families might also serve it with a drizzle of olive oil or a squeeze of lemon juice on top to enhance the flavors.
This dish is a comforting, hearty meal that’s particularly popular during family gatherings or special occasions. Its rich flavors make it a beloved part of Levantine cuisine.
Here’s a recipe for Mahshi Krom (Stuffed Cabbage Leaves with Meat and Rice):
Ingredients:
- 1 large head of cabbage
- 500g ground meat (lamb or beef)
- 1 cup rice (washed and drained)
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- 2 tomatoes, peeled and chopped (or 1 can of crushed tomatoes)
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- Salt and pepper, to taste
- 2 tablespoons pine nuts (optional)
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 lemon, juiced (optional for flavor)
- Fresh parsley or mint (optional, for garnish)
- 3-4 cups water or broth, for cooking
- 1-2 tablespoons lemon juice (for the sauce, optional)
Instructions:
1. Prepare the Cabbage Leaves
- Bring a large pot of water to a boil. Core the cabbage by cutting out the tough center of the cabbage head.
- Blanch the cabbage in the boiling water for 2-3 minutes until the leaves start to soften. Use tongs to carefully remove the leaves. Set them aside to cool.
- Once cooled, cut away any thick veins from the leaves to make them easier to roll.
2. Prepare the Filling
- In a large mixing bowl, combine the ground meat, washed rice, finely chopped onion, tomato paste, chopped tomatoes, allspice, cinnamon, salt, and pepper. If you're using pine nuts, toast them in a pan with a bit of olive oil until golden, then add them to the mixture.
- Mix everything thoroughly until the filling is well combined.
3. Stuff the Cabbage Leaves
- Take a cabbage leaf and place a spoonful of the filling in the center. Fold in the sides of the leaf, then roll it up tightly, like you would with grape leaves. Repeat until all the filling and cabbage leaves are used.
4. Cook the Mahshi Krom
- In a large pot, arrange the stuffed cabbage rolls tightly together in layers, seam side down, to prevent them from unraveling during cooking.
- In a separate bowl, mix the tomato paste with water or broth (about 3-4 cups), and pour the liquid over the rolls. Add a pinch of salt and a squeeze of lemon juice for extra flavor, if desired.
- Cover the pot and bring it to a gentle simmer. Cook on low heat for about 1 to 1.5 hours, or until the cabbage is tender and the rice is fully cooked.
5. Serving
- Once the Mahshi Krom is cooked, remove the rolls carefully from the pot.
- Drizzle with a little olive oil or extra lemon juice, and garnish with fresh parsley or mint if desired.
- Serve hot with a side of yogurt or a squeeze of fresh lemon for added flavor.
Enjoy your delicious Mahshi Krom! This dish is a comforting, flavorful meal that’s perfect for family gatherings or special occasions.
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