Malfouf Mahshi

Ingredients

• 1 large white cabbage, about 1.5kg
• 250g short-grain rice
• 300g minced lamb
• 1 1/2 tsp Lebanese seven spice
• 1/2 tsp ground cinnamon
• 1 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 10 garlic cloves
• 2 tbsp dried mint
• Juice of 2 lemons
• 750ml chicken stock
• 300g lamb ribs or bones, optional

Before you cook

• Rinse the rice until the water runs clear and drain it thoroughly
• Cut the core out of the cabbage with a small sharp knife, going in deep at an angle
• Peel 6 of the garlic cloves and leave them whole
• Crush the remaining 4 garlic cloves to a paste with a pinch of salt

Steps

1. Bring a very large pot of salted water to the boil.
2. Lower the whole cabbage in, cored side down, and boil for 5 minutes.
3. Peel off the leaves that have loosened with tongs, then return the cabbage and repeat until you have separated all the usable leaves.
4. Lay each leaf flat and shave the thick central rib down level with a knife, or cut it out entirely on the larger leaves.
5. Cut the biggest leaves in half so every piece is roughly the size of your palm.
6. Mix the drained rice, minced lamb, seven spice, cinnamon, salt, pepper and olive oil together with your hands.
7. Lay a tablespoon of the filling in a line along the base of a leaf, fold the sides in only slightly, and roll it up tightly into a thin cigar about the thickness of your finger.
8. Roll the rest of the leaves the same way.
9. Scatter the lamb bones, if using, and the whole garlic cloves across the base of a heavy pot.
10. Pack the rolls in tight rows on top, alternating the direction of each layer so they hold each other in place.
11. Pour over the stock so it just covers the rolls.
12. Set a heatproof plate directly on top of the rolls to weigh them down.
13. Bring the pot to a boil, then drop the heat to low and simmer covered for 45 minutes.
14. Stir the crushed garlic paste, dried mint and lemon juice together in a small bowl.
15. Pour the lemon and mint mixture over the rolls and shake the pot to spread it through.
16. Simmer uncovered for a final 10 minutes, until most of the liquid has gone and the rolls are glossy.
17. Rest the pot off the heat for 10 minutes before lifting the rolls out onto a platter.