Thank you for including vegan/vegetarian versions. Not being able to explore cuisine and all the culture tied up with food as easily had been a big pain point after transitioning to vegan. You're giving me an entry point to get to know Palestinian eating that I didn't have before.
This young lady just dives right in straight to the point. By far the best UA-cam video producer yet! Her pleasure in every step of the process makes everything flow. Wonderful talent! Bravo!
Its crazy how similar is with greek cuisine. In Greece we do almost exactly the same recipe, Lahanodolmades, all the steps, the boiling with the cross, the staffing, a bit different rolling, and than cooking with cabagge leaves on the bottom and a plate on the top. The greatest difference would be that at the end we use a lemon-egg sauce. In the vegan version that I am doing i use baking flower and tahini instead of egg and it works fine. I like your "dry" version too though as I feel is more practical for parties and staff. Thank you for the video and thanks for the recipe
That's because of the ottoman empire. They got inspired by the arabic food and brought them to greece, that's why there is baklava, dolma, and many other dishes from Turkey and middle East in Greece and Albania and Croatia.
Greek and Arab cuisines are heavily influenced by Turkish cuisine, dating back to the glory days of the Ottoman Empire (I am Palestinian, not Turkish). Turkish cuisine was also influenced by Arab cuisine.
This may be my favorite food tutorial of all time. Man, how excited you look! I love the way you truly, dearly enjoy what you're doing! Can't wait to try this recipe, I've been craving cabbage lately! ;)
Hi fellow Nadia, just found your channel looking for an authentic ful mudammas recipe, and ended up watching a few others including this one :). I have never eaten these with fresh cabbage, in Bulgaria we often make dolma like that with fermented cabbage leaves (sourkraut style) but I will definately try out your Palestinian version xx
I made this with the following modifications- used crumbled up veggie burgers for the protein, sautéed onions green peppers and assorted mixed veggies for the stuffing. Also, because there was no rice to cook, I only cooked it for half hour. The remaining cabbage pieces and all the stuffing that escaped were sitting in the water - and made a really good veggie soup. Also, because there was water left over, I had to fish the stuffed cabbage leaves out one by one. Excellent recipe - even a really bad cook like me ended up making stuff that was super delicious
My mom makes them almost exactly like you -- it really is a labor of love and you can taste that. The garlic between the layers make it so yummy, we also add tomatoes in between. I miss this dish, thank you for putting this out on the universe.
I just want to say that I think you’re awesome. I followed yesterday and I’ve seen two recipes so far. As a person who loves to cook, I can say that your channel is an excellent resource making it simple for the culinary challenged. Great job, keep it going, thanks for sharing Falastini cuisine, and sahtain!
Thank you very much, my lebanese grandma used to make Malfoof almost every sunday when I was younger. I had forgotten this meal.But now I want to make it and since I am a vegetarian now, I will try your way :)
Looks great and I can almost smell all the garlic. :)) I will try making these, when my tummy hasn't got a stommach bug. :(( Greets from Germany! Keep it up!
I love the way you put the whole cabbage into the boiling water to loosen the leaves. So efficient. I've always done it the "stupid" way of meticulously peeling the leaves off the raw cabbage.
Love your videos and energy, so I really hope you make more soon! I had a Palestinian friend growing up as a kid, and it was always a delicious adventure to eat the food his family made. I still have some contact with him, so this inspires me to arrange visiting him again. ^^ Kind regards from Norway!
Made these this weekend and it will be in our rotation going forward. Loved them. Also had lots of filling left so we did "dirty rice" the next day and it was so yummy! Thank you for sharing!!
They do the same dish in Croatia but they cook the rolls in mashed tomatoes, or tomatoesauce and they stick a few cloves into the sause, between the rolls and it is so tasty. I use brown rice, mixed with white rice, preferably round. Organic round rice is the healthiest. To make sure it gets soft, when cooking rice and especially brown rice, add salt only after it has cooked fr a while or it hinders water from entering the rice. If you like to be healthier, use Corning Vision stove top skillets in glass. No metal, no teflon, no aluminium.
Nadia! Hey, totally just made these and they turned out bomb AF. Added feta cheese and thought it was a nice addition in conjunction to what you have going on. At any rate, awesome channel, love your style, and I'd say keep it up.
@@NadiaGilbert Thank you! Hey, I've watched the vast majority of your cooking segments. When do I/ we get to watch a new recipe? I also wanted to ask your thoughts on the current conflict in your country of origin, understandably it can be a tough topic of discussion and didn't want to seem too intrusive, just perspective from your point of view.
It looks delicious!! My teta stuffs the “djadje” the core of the cabbage! At home we sprinkle lemon juice, dry mint and garlic on each plate of malfouf.
This is hilarious… I’m in Jordan right now panicking trying to not mess this up and stumbled across your video! Thanks so much for all the great tips! I also just bought my first package of seven spice so thanks for that mentioning that as well! Have to look at your homemade recipe recipe though for next time.
Many years ago I saw a Julia/Jacque PBS show where she removed the cabbage core,froze the entire head,then defrosted it. Leaves completely tender! Easy peasy.
So stuffed cabbage the way we make it is with a sweet tomato sauce and usually fatter rolls. You mention using caraway seeds which we do as well. The rolls you made here are great for me to try as my husband is vegan and they look delicious. I'm going to try your technique for loosening the cabbage leaves from the base; looks easy.
This looks so good 😋 but since you love dry mint, try adding some ( a lot 😉), with a generous drizzle of pomegranate molasse and you will have malfouf a la lebanese 👌 also very delicious 😊
Pro tip: The cabbage mahhshi rolls are delicious the next day fried in ghee, one layer of rolls at a time, in a frying pan. Growing up in Egypt, my dad would always make sure to ask my my mom to make extra, so that we left some of the mahhshi for the next day to fry up. Delicious!
I like how her "effortless" cabbage leaf removal process is actually way more complicated than ripping the leafs off and throwing them into boiling water 😆
@@judithbraun4854 I'm sure there is tbh. Re-reading my comment tho, I feel I come off as more hostile about cabbage leaves than I actually am. 😄 My bad.
In Poland, we call this dish, Pigeon (Pork and rice wrapped in cabbage leaves), and serve it with tomato sauce. The Palestinian version looks inviting. I will definitely try
So, this sounds like it would be an excellent way to use leftover rice. Any thoughts on how that would affect the cooking time/process? Also quick tip, if you put a damp kitchen towel or damp paper towel under your cooking board it will help keep it from rocking and moving. As always, thanks for these amazing videos.
Hmm, I don't know if I would use cooked rice in this. It certainly would work, just be quite mushy. The water is absorbed into the rice while cooking, bringing all the flavors together - I would think it would take longer, as you really want to boil the cabbage itself more, not just steam it, and there would be no rice to absorb the moisture. I would use leftover rice for a pan sauté with cabbage and ground meat though, like a mixed deconstructed malfoof! My mom used to make that for me often. It's a recipe I should share. But I encourage you to use uncooked rice for this, or any stuffed dishes, so the rice can absorb all the flavors and for everything to integrate together.
I make this with TVP mince. The same ingredients except for cumin and seven spices so thanks for the tip. And also for how to soften the leaves. I add some raisins that add a kind of nice sweetness to it. Not authentic Arabic but with a Greek influence. Yum!
Will the malfoof taste good if I prepare them ahead of time and freeze them without cooking? I would cook them the day of the party. Thank you! I love watching you and all of your energy and excitement.
Hi Nadia. This looks so nice and I want to make this for my family. I was wondering if you could share what is in the seven spice mixture? Can you maybe do a video on spices and mixtures from Palestine? Thank you for sharing this. Peace and love. ☮️💕
First of all: thanks! My family makes a version of this with lamb or veal and tomato sauce because somebody married a greek lady and she brought it to our household. Then, I met this Russian/Polish guy who makes them too and he taught me some other variations... Finally, I married a vegetarian 😳 but I was not going to give up one of my favourite dishes ever, and since I hate any kind of "substitutes" like fake meat or fake milk... I tried chopped fried eggplant instead of fake meat... it cannot be more delicious! I am sure your version without tomato sauce and lemon juice will be delicious with my eggplant version. I will try it and report. Thanks again, greetings from Austria.
Hey Nadia I"m trying the dish tonight, and I'm scared lol I don't know if it's going to come out okay but I'm willing to try, I"m a hour into cooking it, I think it has about another half hour to go.. I'll keep you posted
In Poland we have the same dish, it's called 'gołąbki' - 'little pigeons', I don't know why 😂 we make them with variety of fillings, for example rice&meat, rice&mushrooms, millet&potatoes etc.
First time I watched your presentation today. Liked your lucid way of explaining for preparation. Being vegetarian from India, shall try with chickpeas.
recently found your channel, I love your energy and the vibes youre creating. You have this energetic aura, really infectious :) :) Will try this out tomorrow! Do you think this would work with chinese cabbage as well?
I LOOOVE ALL Middle Eastern food. SO healthy, flavorful, inventive and - most importantly - DELICIOUS!!!!! Thank you for sharing such great content. I want to travel to Jordan and Lebanon, as soon as the restrictions ease. Alsalam ealaykum
Hello. Love, love, love your channel. I have a list of recipes that I’m going to try. When you said 7 spices, what exactly are they and would you care to share your own recipe? Thank you for sharing your yummy recipes.
Quite similar to Serbian “ sarma” national dish. There are two versions, one with fresh cabbage other one with sour one. The preparation is pretty much the same. Love the video!
Your recipe is different from the one my French Canadian origins made. Looks different with your Arabic spices and lemon. I would like to know what your fives spices contains. I guess this can make a good difference in the taste right! You are a pleasure to hear. You have a gift you are using well: your voice.!
Wish you try the Egyptian version of it too. It is totally vegetarian as long as you use vegetable broth instead of meat broth. A little more ingredients in the "stuffing" but totally worth it.
I wish there were more Palestinian ladies around here in Texas lol. We need more of our culture out here. Lol. I just made some stuffed squash, now it’s time to make some stuffed cabbage rolls.
UA-cam sent me your way, cabbage rolls seem to be universal just like pot stickers and dumplings so why can't we all get along and live a happy life? Sorry but sometimes shit gets under my skin, keep putting yourself out there, the world needs to know were all similar. Good luck, move forward, D Oktim
Can it be possible to use Shitake Mushroom?. I love this dish, but I don't like the taste of beyond meat, and my wife is vegetarian, so we use mushrooms to replace most of the meats. I grew up eating this dish and a few other Palestinian dishes. When I was a kid, one of my friends, his parents were from Palestina, we had an excellent friendship, my mom taught his mom few Italian dishes, and my mom learned how to cook Palestinian dishes, so this channel for me is a feast. Thank You for your work.
You think adding some finely shredded carrots might be good? I’m thinking they won’t change the taste at all but add more nutrients. This is next on my list of must makes.
@@NadiaGilbert It was delicious. Yes, I added a little finely shredded carrots but that didn’t change the taste. I kept thinking the cabbage was getting too translucent though so I didn’t boil it the entire 2 hours. It was still really good. I still have some left. I felt like doing the same twirl you did when I would taste it like so yummy!
Looks good. I can't wait to try it I always add to much filling how do you measure so you don't over stuff the rolls?? Will regular oil work to add if I don't have olive oil
It's something that you'll get intuitive on, but basically, consider that the rice will expand with the cooking and aim for less rather than more to start, especially if you tend to over stuff, maybe 2 tablespoons, you want to be able to wrap them tightly. When you say regular oil, I assume you mean vegetable oil which I never use. Only grapeseed, avocado and olive oil or sunflower oil (oils that are pure, organic and single sourced). Olive oil is important for this dish for its taste but if you don't have it I would definitely not add vegetable or canola oil.
I’m new to your channel (going through all of your video’s now) and I would love to see you do a video of which herbs we should definitely have in our kitchen to make all of these wonderful Arab dishes with. Like how you talk about the cumin seeds that you grind yourself, more tips on that!! And also what the best way is to store them to keep them good. And maybe some links on where we can purchase the real Palestinian zayt zaytoun if we live abroad (Europe). Many thanks and keep the videos coming, love to see them and get inspired by you🙏🏽💫🌸
If this can be of any help if you live in the UK: zaytoun.uk/ is the best place for you to buy Palestinian products (including cookbooks), they also carry some Zaytoun products at select Oxfam stores, from what I've seen. They don't deliver outside of the UK unfortunately but try checking out Arab stores in your region if you have any. The cookbooks Baladi & Palestine on a Plate by Joudie Kala as well as Falastin by Sami Tamimi have a great section called Glossary I think on spices/herbs and all the necessary ingredients in Palestinian cuisine. Hope that helps too.
The amount of extra work involved in that method of softening the cabbage leaves...Good lord. Cut the end off of the cabbage first, and then separate the leaves. Place the large leaves you'll be using for the dish into the boiling water together, so they'll be ready at the same time. This also saves the extra step of having to trim the tough end off of every leaf as you take out the stem. It's also much safer than standing over a pot of boiling water trying to manipulate a whole head of cabbage with a knife and fork.
Well it turns out I have hella garlic and a whole head of cabbage. Rice is a given... and I may have some chickpeas. Ok! I’m making this tomorrow!! Thanks for the inspiration
Malfoof and wara' dawalee, mahshe koosa be laban or bundora was my mom's best. Where can I go in Los Angeles to get some? mom also stuffed bell peppers, large tomatoes, Japanese eggplant, potato. I have never had better food. (she also made khubez, leban, lebne and once in a great while that white cheese that was kept in water or milk)
Garam Masala would be tasty but is not the same- there are many variations of 7 spice depending on region. I have a recipe for my grandma's on my channel, OR I highly recommend the Baharat from Dukkan Foods (you can order it online)
Not cooked through, just to remove some starch so it's a little less sticky. Not too much though, we don't need it to be fluffy, though I used basmati here because I couldn't find short grain rice, which is traditional. The rice cooks with the rest of the ingredients together. Ras El Hanout is a particular spice blend with some similarities to this one.
@@NadiaGilbert Thanks so much for responding! It look's really amazing, I should have said! I guess Ras El Hanout is North African so has quite a few different spices to 7 Spice, depending on the origin. It's interesting to learn about different region's spice blends.
I found stuffed grape leaves with quinoa at Trader Joe’s. If I want to replace rice with quinoa in malfouf, can I do that? How much water should I put?
Dammit this looks so absolutely good and I could smell it all the way here 🥰 as I am vegetarian I was pleased to see that it also tastes very good with a meat alternative 👌Thank you for the recipe and many greetings from Lake Constance in southern Germany 🌊 Namaste 🙏🕉🙏
actually i like this lighting, its comforting to the eyes
I appreciate that you like it, my film brain can only see the lazy flaws & shadows because this was a one-man-show day :)
Agreed, I see Nadia's face as all as the food, much more clearly.
Agree. Gave the vid a very warm feel.
Egyptian here - so glad to find Falasteeni recipes. The best Middle Eastern cuisine, in my opinion! Also, very grateful for the plant-based options!!
I actually made this with lentils and mushrooms, turned out fabulously.
that sounds amazing
This is the comment I needed to see.
Peanuts or walnuts would add some protein/good fat ompfe to this along with what you said too!
did you cook both lentil and mushroom before hand? and which lentil and mushroom did you use?
Give me the recipe plz lolll
Thank you for including vegan/vegetarian versions. Not being able to explore cuisine and all the culture tied up with food as easily had been a big pain point after transitioning to vegan. You're giving me an entry point to get to know Palestinian eating that I didn't have before.
Thank you, I always offer alternatives :)
and many of our dishes are plant based!
This young lady just dives right in straight to the point. By far the best UA-cam video producer yet! Her pleasure in every step of the process makes everything flow. Wonderful talent! Bravo!
And thank you Nadia, was looking for this wonderful recipe..... and found it! and found you.. Thanks!! We love PALESTINE! ! ARGENTINA
Sahtein habbibti. What a beautiful job you are doing teaching our recipes. Shookran.
Its crazy how similar is with greek cuisine. In Greece we do almost exactly the same recipe, Lahanodolmades, all the steps, the boiling with the cross, the staffing, a bit different rolling, and than cooking with cabagge leaves on the bottom and a plate on the top. The greatest difference would be that at the end we use a lemon-egg sauce. In the vegan version that I am doing i use baking flower and tahini instead of egg and it works fine. I like your "dry" version too though as I feel is more practical for parties and staff. Thank you for the video and thanks for the recipe
Greek and Middle Eastern cuisines are very similar.
That's because of the ottoman empire. They got inspired by the arabic food and brought them to greece, that's why there is baklava, dolma, and many other dishes from Turkey and middle East in Greece and Albania and Croatia.
@@carlacarla6021 absolutely
Greek and Arab cuisines are heavily influenced by Turkish cuisine, dating back to the glory days of the Ottoman Empire (I am Palestinian, not Turkish). Turkish cuisine was also influenced by Arab cuisine.
This may be my favorite food tutorial of all time. Man, how excited you look! I love the way you truly, dearly enjoy what you're doing! Can't wait to try this recipe, I've been craving cabbage lately! ;)
Hi fellow Nadia, just found your channel looking for an authentic ful mudammas recipe, and ended up watching a few others including this one :).
I have never eaten these with fresh cabbage, in Bulgaria we often make dolma like that with fermented cabbage leaves (sourkraut style) but I will definately try out your Palestinian version xx
Ah wow, I usually eat them with fresh cabbages, but using fermented cabbages actually sounds really delicious
I always loved these more than grape leaves. Interesting vegetarian version. I'll have to try it!
I made this with the following modifications- used crumbled up veggie burgers for the protein, sautéed onions green peppers and assorted mixed veggies for the stuffing. Also, because there was no rice to cook, I only cooked it for half hour. The remaining cabbage pieces and all the stuffing that escaped were sitting in the water - and made a really good veggie soup. Also, because there was water left over, I had to fish the stuffed cabbage leaves out one by one. Excellent recipe - even a really bad cook like me ended up making stuff that was super delicious
Your enthusiasm is really infectious...........love your dish
My mom makes them almost exactly like you -- it really is a labor of love and you can taste that. The garlic between the layers make it so yummy, we also add tomatoes in between. I miss this dish, thank you for putting this out on the universe.
I just want to say that I think you’re awesome. I followed yesterday and I’ve seen two recipes so far. As a person who loves to cook, I can say that your channel is an excellent resource making it simple for the culinary challenged. Great job, keep it going, thanks for sharing Falastini cuisine, and sahtain!
Thank you very much, my lebanese grandma used to make Malfoof almost every sunday when I was younger. I had forgotten this meal.But now I want to make it and since I am a vegetarian now, I will try your way :)
Looks great and I can almost smell all the garlic. :)) I will try making these, when my tummy hasn't got a stommach bug. :(( Greets from Germany! Keep it up!
I love the way you put the whole cabbage into the boiling water to loosen the leaves. So efficient. I've always done it the "stupid" way of meticulously peeling the leaves off the raw cabbage.
some people have told me this method is harder but honestly I think this makes it so much easier
Love your videos and energy, so I really hope you make more soon! I had a Palestinian friend growing up as a kid, and it was always a delicious adventure to eat the food his family made. I still have some contact with him, so this inspires me to arrange visiting him again. ^^
Kind regards from Norway!
Made these this weekend and it will be in our rotation going forward. Loved them. Also had lots of filling left so we did "dirty rice" the next day and it was so yummy! Thank you for sharing!!
They do the same dish in Croatia but they cook the rolls in mashed tomatoes, or tomatoesauce and they stick a few cloves into the sause, between the rolls and it is so tasty. I use brown rice, mixed with white rice, preferably round. Organic round rice is the healthiest. To make sure it gets soft, when cooking rice and especially brown rice, add salt only after it has cooked fr a while or it hinders water from entering the rice. If you like to be healthier, use Corning Vision stove top skillets in glass. No metal, no teflon, no aluminium.
Nadia! Hey, totally just made these and they turned out bomb AF. Added feta cheese and thought it was a nice addition in conjunction to what you have going on. At any rate, awesome channel, love your style, and I'd say keep it up.
Thank you Tyler! Alf alf sahtein! :)
@@NadiaGilbert Thank you! Hey, I've watched the vast majority of your cooking segments. When do I/ we get to watch a new recipe? I also wanted to ask your thoughts on the current conflict in your country of origin, understandably it can be a tough topic of discussion and didn't want to seem too intrusive, just perspective from your point of view.
It looks delicious!! My teta stuffs the “djadje” the core of the cabbage! At home we sprinkle lemon juice, dry mint and garlic on each plate of malfouf.
This is hilarious… I’m in Jordan right now panicking trying to not mess this up and stumbled across your video! Thanks so much for all the great tips! I also just bought my first package of seven spice so thanks for that mentioning that as well! Have to look at your homemade recipe recipe though for next time.
Many years ago I saw a Julia/Jacque PBS show where she removed the cabbage core,froze the entire head,then defrosted it.
Leaves completely tender! Easy peasy.
So stuffed cabbage the way we make it is with a sweet tomato sauce and usually fatter rolls. You mention using caraway seeds which we do as well. The rolls you made here are great for me to try as my husband is vegan and they look delicious. I'm going to try your technique for loosening the cabbage leaves from the base; looks easy.
Your videos are not only informative and interesting, they're also very well made and fun to watch.
You are lovely as well :)
I love you positivity. Kepp the videos coming Nadia.
This looks so good 😋 but since you love dry mint, try adding some ( a lot 😉), with a generous drizzle of pomegranate molasse and you will have malfouf a la lebanese 👌 also very delicious 😊
Love this, I am definitely making this tonight. :) Please bring us more of your wonderful recipes.
Hi Nadia, OMG my mouth is salivating. One of my favourites YUMMMM
I like that you are so passionate about what you do, you deserve your own show, and I like your little dance
Okay ... where might I track down that marvelous white spice grinder you used for the cumin? I really need one.
Pro tip: The cabbage mahhshi rolls are delicious the next day fried in ghee, one layer of rolls at a time, in a frying pan. Growing up in Egypt, my dad would always make sure to ask my my mom to make extra, so that we left some of the mahhshi for the next day to fry up. Delicious!
I like how her "effortless" cabbage leaf removal process is actually way more complicated than ripping the leafs off and throwing them into boiling water 😆
It’s exactly the way my mother does it. There must be a reason for that?
@@judithbraun4854 I'm sure there is tbh. Re-reading my comment tho, I feel I come off as more hostile about cabbage leaves than I actually am. 😄 My bad.
I just found this channel but I'm like binging all these amazing recipes. I need to craft a spice blend now lol.
Thank you, Thank you for a Vegan version--Can't Wait to Make It!!!!! Love u
In Poland, we call this dish, Pigeon (Pork and rice wrapped in cabbage leaves), and serve it with tomato sauce. The Palestinian version looks inviting. I will definitely try
So, this sounds like it would be an excellent way to use leftover rice. Any thoughts on how that would affect the cooking time/process? Also quick tip, if you put a damp kitchen towel or damp paper towel under your cooking board it will help keep it from rocking and moving. As always, thanks for these amazing videos.
Hmm, I don't know if I would use cooked rice in this. It certainly would work, just be quite mushy. The water is absorbed into the rice while cooking, bringing all the flavors together - I would think it would take longer, as you really want to boil the cabbage itself more, not just steam it, and there would be no rice to absorb the moisture. I would use leftover rice for a pan sauté with cabbage and ground meat though, like a mixed deconstructed malfoof! My mom used to make that for me often. It's a recipe I should share. But I encourage you to use uncooked rice for this, or any stuffed dishes, so the rice can absorb all the flavors and for everything to integrate together.
@@NadiaGilbert Thanks, I appreciate it.
I make this with TVP mince. The same ingredients except for cumin and seven spices so thanks for the tip. And also for how to soften the leaves. I add some raisins that add a kind of nice sweetness to it. Not authentic Arabic but with a Greek influence. Yum!
Will the malfoof taste good if I prepare them ahead of time and freeze them without cooking? I would cook them the day of the party. Thank you! I love watching you and all of your energy and excitement.
Hi Nadia. This looks so nice and I want to make this for my family. I was wondering if you could share what is in the seven spice mixture? Can you maybe do a video on spices and mixtures from Palestine? Thank you for sharing this. Peace and love. ☮️💕
First of all: thanks!
My family makes a version of this with lamb or veal and tomato sauce because somebody married a greek lady and she brought it to our household.
Then, I met this Russian/Polish guy who makes them too and he taught me some other variations...
Finally, I married a vegetarian 😳 but I was not going to give up one of my favourite dishes ever, and since I hate any kind of "substitutes" like fake meat or fake milk... I tried chopped fried eggplant instead of fake meat... it cannot be more delicious!
I am sure your version without tomato sauce and lemon juice will be delicious with my eggplant version. I will try it and report.
Thanks again, greetings from Austria.
Definitely worth a try , I've tried a lot versions but this mix is new .
Hey Nadia I"m trying the dish tonight, and I'm scared lol I don't know if it's going to come out okay but I'm willing to try, I"m a hour into cooking it, I think it has about another half hour to go.. I'll keep you posted
A mixture of mushrooms and lentils makes an awesome ground meat replacement too. Adding walnuts? Even better. Chopped soy curls are my favorite.
An international cuisine veganised ? Signed up as soon as i saw it on my feed! Cant wait to consume your content! And try em all :)
These look awesome! Just nice simple fresh ingredients, you cant beat that!
In Poland we have the same dish, it's called 'gołąbki' - 'little pigeons', I don't know why 😂 we make them with variety of fillings, for example rice&meat, rice&mushrooms, millet&potatoes etc.
First time I watched your presentation today. Liked your lucid way of explaining for preparation. Being vegetarian from India, shall try with chickpeas.
You are amazing, as always!! Love love love!!!
recently found your channel, I love your energy and the vibes youre creating. You have this energetic aura, really infectious :) :) Will try this out tomorrow! Do you think this would work with chinese cabbage as well?
I LOOOVE ALL Middle Eastern food. SO healthy, flavorful, inventive and - most importantly - DELICIOUS!!!!! Thank you for sharing such great content. I want to travel to Jordan and Lebanon, as soon as the restrictions ease. Alsalam ealaykum
Thank you for using beyond meat. We don't get it here but this recipe turned out great with TVP
This looks amazing. I just found your channel and I’m hooked!
Hello. Love, love, love your channel. I have a list of recipes that I’m going to try. When you said 7 spices, what exactly are they and would you care to share your own recipe? Thank you for sharing your yummy recipes.
I'm loving your videos! So happy I found your channel :)
I would like to have the recipe (printing) so I can make it in the future.
Quite similar to Serbian “ sarma” national dish. There are two versions, one with fresh cabbage other one with sour one. The preparation is pretty much the same. Love the video!
Also to the Romanian sarmale
@@otiliamanuelajurj Balkan cuisine. 🧡
Your recipe is different from the one my French Canadian origins made. Looks different with your Arabic spices and lemon. I would like to know what your fives spices contains. I guess this can make a good difference in the taste right! You are a pleasure to hear. You have a gift you are using well: your voice.!
That looks like a meal I’d love. I’m a cabbage freak.
Thank you dear for the vegan version, never thought of it. Love
Wish you try the Egyptian version of it too. It is totally vegetarian as long as you use vegetable broth instead of meat broth. A little more ingredients in the "stuffing" but totally worth it.
Yus please More vegan recipes 😋 😍 youre amazing
I wish there were more Palestinian ladies around here in Texas lol. We need more of our culture out here. Lol. I just made some stuffed squash, now it’s time to make some stuffed cabbage rolls.
I am Absolutely elated that I found your videos! Great food!!
"We have it.. we love it.. gorgeous.. iconic" - I swear to God if my next lover doesn't say this about me..! 😤😤
UA-cam sent me your way, cabbage rolls seem to be universal just like pot stickers and dumplings so why can't we all get along and live a happy life? Sorry but sometimes shit gets under my skin, keep putting yourself out there, the world needs to know were all similar. Good luck, move forward, D Oktim
I will make it but I might bake it in the oven and just in layers rather than rolls ( big fam )Can't wait to try it.
That sounds like a great idea!!! :)
I would suggest to roll them traditionally, means to flip the edges in, like it is done with grape leaves as well.
Luv you!! Your energy is contagious!
Looks absolutely delicious. Can you use brown rice?
You can use any grain, if you cook it long enough!
"...a little bit of lemon juice..." my favourite part of every dish
Can it be possible to use Shitake Mushroom?. I love this dish, but I don't like the taste of beyond meat, and my wife is vegetarian, so we use mushrooms to replace most of the meats.
I grew up eating this dish and a few other Palestinian dishes. When I was a kid, one of my friends, his parents were from Palestina, we had an excellent friendship, my mom taught his mom few Italian dishes, and my mom learned how to cook Palestinian dishes, so this channel for me is a feast.
Thank You for your work.
YES mushrooms are king!!!
Hey, I love that jacket, mind telling me where you got that from?
Je viens de vous découvrir ❤️❤️😋😋😋😋
Mont Tremblant ..province de Québec ..way way UP North
Tu es magnifique et tellement Drôle
Lentils would be so tasty in this! Thank you so much for sharing.
You think adding some finely shredded carrots might be good? I’m thinking they won’t change the taste at all but add more nutrients. This is next on my list of must makes.
Definitely! do it! yum!
@@NadiaGilbert just bought the beyond beef!
@@jennifercuddy5663 how'd it go?
@@NadiaGilbert It was delicious. Yes, I added a little finely shredded carrots but that didn’t change the taste. I kept thinking the cabbage was getting too translucent though so I didn’t boil it the entire 2 hours. It was still really good. I still have some left. I felt like doing the same twirl you did when I would taste it like so yummy!
@@jennifercuddy5663 yum! They’re good when they get translucent that’s how I like them, melt in your mouth, Sahtein :)
Looks good. I can't wait to try it I always add to much filling how do you measure so you don't over stuff the rolls?? Will regular oil work to add if I don't have olive oil
It's something that you'll get intuitive on, but basically, consider that the rice will expand with the cooking and aim for less rather than more to start, especially if you tend to over stuff, maybe 2 tablespoons, you want to be able to wrap them tightly. When you say regular oil, I assume you mean vegetable oil which I never use. Only grapeseed, avocado and olive oil or sunflower oil (oils that are pure, organic and single sourced). Olive oil is important for this dish for its taste but if you don't have it I would definitely not add vegetable or canola oil.
@@NadiaGilbert OK thanks for the tip . I will buy some olive oil and use it when I make the dish
I’m new to your channel (going through all of your video’s now) and I would love to see you do a video of which herbs we should definitely have in our kitchen to make all of these wonderful Arab dishes with. Like how you talk about the cumin seeds that you grind yourself, more tips on that!! And also what the best way is to store them to keep them good. And maybe some links on where we can purchase the real Palestinian zayt zaytoun if we live abroad (Europe). Many thanks and keep the videos coming, love to see them and get inspired by you🙏🏽💫🌸
If this can be of any help if you live in the UK: zaytoun.uk/ is the best place for you to buy Palestinian products (including cookbooks), they also carry some Zaytoun products at select Oxfam stores, from what I've seen. They don't deliver outside of the UK unfortunately but try checking out Arab stores in your region if you have any. The cookbooks Baladi & Palestine on a Plate by Joudie Kala as well as Falastin by Sami Tamimi have a great section called Glossary I think on spices/herbs and all the necessary ingredients in Palestinian cuisine. Hope that helps too.
@@ducksurfingalong thank you so much♥️
Thank you, this looks amazing And I love your kitchen!
Good food, good cooking, Thank you, was fun watching
The amount of extra work involved in that method of softening the cabbage leaves...Good lord. Cut the end off of the cabbage first, and then separate the leaves. Place the large leaves you'll be using for the dish into the boiling water together, so they'll be ready at the same time. This also saves the extra step of having to trim the tough end off of every leaf as you take out the stem. It's also much safer than standing over a pot of boiling water trying to manipulate a whole head of cabbage with a knife and fork.
Oh I find my method SO much easier than trying to peel it when it's not cooked as you describe. But do you! Thanks for offering your way!
Well it turns out I have hella garlic and a whole head of cabbage. Rice is a given... and I may have some chickpeas. Ok! I’m making this tomorrow!! Thanks for the inspiration
I like that white grinder at 4:47..where did you get it?
I love your cooking MashAllah ❤️❤️❤️new sub from New Zealand 🇳🇿❤️🌷
Welcome! Sahtein :)
Malfoof and wara' dawalee, mahshe koosa be laban or bundora was my mom's best. Where can I go in Los Angeles to get some? mom also stuffed bell peppers, large tomatoes, Japanese eggplant, potato. I have never had better food. (she also made khubez, leban, lebne and once in a great while that white cheese that was kept in water or milk)
Is that rice precooked or is it just rinsed?
just rinsed, it will be cooking for 1 hour and a half or 2 hours
This looks fantastic! I want to try it with impossible.
What do you recommend to use as 7 spice? Is garam masala something that would work?
Garam Masala would be tasty but is not the same- there are many variations of 7 spice depending on region. I have a recipe for my grandma's on my channel, OR I highly recommend the Baharat from Dukkan Foods (you can order it online)
Looks delicious!
What is the situation with the rice there? "Rinsed and soaked"? So not cooked through?
Also the 7 spice, is that like Rass El Hanout?
Not cooked through, just to remove some starch so it's a little less sticky. Not too much though, we don't need it to be fluffy, though I used basmati here because I couldn't find short grain rice, which is traditional. The rice cooks with the rest of the ingredients together. Ras El Hanout is a particular spice blend with some similarities to this one.
@@NadiaGilbert Thanks so much for responding! It look's really amazing, I should have said!
I guess Ras El Hanout is North African so has quite a few different spices to 7 Spice, depending on the origin. It's interesting to learn about different region's spice blends.
Hi. You mention "seven spice", what is that please?
I found stuffed grape leaves with quinoa at Trader Joe’s. If I want to replace rice with quinoa in malfouf, can I do that? How much water should I put?
So awesome to see an internet cook using the same shitty Frigidaire range that I have.
Salaam Nadia,
How about a video on making roasted sumac chicken with onions? I could never get it like my relatives made it!
Excellent! Nice twist on the vegetarian version. Keep it up!
Dammit this looks so absolutely good and I could smell it all the way here 🥰 as I am vegetarian I was pleased to see that it also tastes very good with a meat alternative 👌Thank you for the recipe and many greetings from Lake Constance in southern Germany 🌊 Namaste 🙏🕉🙏
I just discovered your channel.. and I am just binge watching your videos cuz they are sooo amazing ... #subbed.. sending respect from India
I wish we had beyond meat here, its not easy to get in rural areas. I could try chickpeas. Looks nomnom. I like the no waste too.