Ingredients:
One pound frozen or fresh Okra
Cooking oil
One diced onion
Minced garlic
2-3 diced fresh or canned tomatoes
Tomato paste or sauce
Water
Salt and black pepper to taste
-Sauté onions in oil
-Add garlic and sauté some more until garlic turns golden color
-Add the okra. Sauté until it is soft, this takes few minutes if the okra is frozen and may take longer if it is fresh. Some people deep fry the fresh okra before cooking it.
- Add fresh tomatoes and stir around for few minutes
- Add tomato sauce/paste and add water if needed
- Add salt and black pepper
- boil at first then lower the heat and let simmer until the tomatoes and the okra are cooked. This might take around 35-45 minutes
Serve hot with rice on the side
This Malfouf recipe is dedicated to beverly555 .
Ingredients:
-1 Medium Cabbage
-1 ½ cups ground beef or ground lamb
-1 medium diced onion
- 1 cup short grain rice
- Garlic, you need few whole garlic cloves peeled and some minced. But using garlic is always ptional, you may use whole head of garlic with the peel in between the layers
- 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may use all the above spices or omit whichever you do not like.
-Cooking oil
-1 cup Lemon juice
-1 cup water or as needed
Directions:
-Wash and drain rice
-Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
-Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.
-Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.
-Prepare stuffing of meat, rice, salt, pepper and the above spices
-Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.
-Press together firmly. Place layer of the saved stems
-Place the whole garlic heads in between the rolled Malfouf.
-Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on top. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter
-You may serve this dish hot or at room temperature, depends on your personal taste.
Malfouf- Stuffed Cabbage
