Egyptian Stuffed Cabbage Rolls Recipe Called Mahshi Kromb | The Egyptian Cook

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Let’s make this
Egyptian style cabbage rolls. In Egyptian culture,
we call this “mahshi kromb”. Start this recipe
by preparing the cabbage. Remove the cabbage core
so that it is about finger length deep. Add sea salt to a pot of water,
and bring it to a boil. Set the whole cabbage in the pot
of boiling water, core side down. The water level should be slightly above
the halfway point of the whole cabbage. Rotate the cabbage every few minutes. This process requires patience. The outer layer leaf
should easily peel off. If it does not easily peel off,
then it is not ready. Submerge it in the water,
and let it cook for a few more minutes. Remove it from the water once tender,
and set it on a tray. Take one cabbage leaf, set it flat
on a cutting board, and cut the stem out. Save these extra cabbage pieces. You should be left with
two leaf halves like this. Based on the size of the cut leaves, either
cut it into two or three even width pieces. The center of the cabbage will have
thicker pieces that are curled up like this. You do not have to use it
for rolling the mahshi. Now, let’s make the mahshi filling. Fry diced onions with minced garlic in
olive oil and semna (clarified butter). When making the tomato sauce, use the same pot you plan
to stack the mahshi in. Once the onions and garlic
become fragrant, add diced tomatoes. Season it with ground coriander,
ground cumin, sea salt, and black pepper. Mix this really well.
Then introduce an immersion blender to make the tomato sauce
nice and smooth like you. Immediately turn off the heat, and
transfer the tomato sauce to a large bowl. Allow it time to cool down.
Then add chopped parsley, chopped cilantro, fresh dill,
and washed roz (rice). Mix this really well. Lay the cabbage leaf down
so that the lines are facing left to right. Add a splash of the mahshi filling
to the center. Fold the side closest to you
over the filling and tuck and roll it tight. You do not have to fold the ends like
a burrito when rolling mahshi kromb. Back to the same pot used
for the tomato sauce, add a single layer of the odd end
cabbage pieces you did not use to roll. Set the rolled mahshi
in the pot starting on one side, and work your way across 
the pot while keeping it tight. Alternate the direction of the next layer
and repeat the process until complete. Once all the mahshi is stacked,
gently press it down. Combine water with sea salt
and a splash of tomato paste. Pour it over the mahshi just enough
to almost cover the top layer. The cabbage will release
a lot of water as it cooks, so you do not have to top it off
that high in the previous step. Oh, but we add lahma broth to ours. Okay, khalas! I will go yell
at the cow and the rabbit! Add a single layer of the leftover
cabbage pieces on top of the mahshi. This will help keep the
steam within the mahshi. Bring it to a boil.
Turn the heat down to medium low, and let this cook for
about one hour with the lid on. Once the mahshi is ready,
it is time to flip it out of the pot. Set the serving plate over the pot. While maintaining the plate and pot are
one, flip it in a smooth and quick motion. Play the tabla
while burning your fingers. Then gently lift the pot up
for the reveal. Egyptian style mahshi kromb. For more Egyptian food, culture,
and spontaneous yelling, click JOIN to become a member. It is
one of the best ways to support what I do. Yallah, Bismillah. | .يلا بسم الله Mmm hmmm… If you have any leftover
mahshi kromb the next day, this is my favorite way
to prepare it. Fry the leftover mahshi in olive oil
and semna over medium high heat for a few minutes
on each side with the lid on. The mahshi will develop
a nice brown crust like this. This is called flavor, not burned. Yallah, Bismillah. | .يلا بسم الله Mmm hmmm… You have to try this Egyptian food.