Malfuf

Malfuf is a traditional cabbage-wrapped dish found in Middle Eastern and North African cuisines. The name, derived from Arabic, means “rolled” or “wrapped.” The dish typically uses green cabbage leaves that are blanched or softened, then filled with a savory mixture and rolled tightly. The filled cabbage rolls are arranged in a pot and braised in a tomato-based sauce, often with onions, garlic, and herbs. Fillings commonly include ground beef or lamb and rice, but vegetarian versions using lentils, chickpeas, or additional vegetables are also prepared.

Regional and stylistic variations exist. In Levantine cooking, malfuf mahshi usually features a herb-forward filling with parsley or dill and may include pine nuts, with a bright tomato-lemon sauce. In some Maghrebi adaptations, spice blends such as cumin, coriander, and paprika are emphasized, and the rolls may be finished in a richer tomato or preserved-lemon sauce. Cooking methods vary from simmering on the stovetop to oven baking, depending on tradition and household preference. While grape leaf dolma is a closely related dish in the broader family of stuffed rolls, malfuf specifically refers to cabbage-wrapped varieties.

Serving and reception: Malfuf is typically served as a main course and is commonly accompanied by yogurt, bread, or additional vegetables. It is a dish associated with family meals and special occasions in many communities, valued for its preparation of affordable staples like cabbage, meat, and rice.

See also: Dolma, Warak enab, Stuffed cabbage.