Egyptian Style Stuffed Cabbage Leaves Mashy Crump Recipes

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EGYPTIAN STYLE STUFFED CABBAGE LEAVES (MASHY CRUMP)



Egyptian Style Stuffed Cabbage Leaves (Mashy Crump) image

These are a bit time consuming to make, but believe once you make, you will be asked to make again and again. This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. Many mediterraen countries make these, but this recipe is authentic Egyptian preparation. Enjoy!

Provided by cooking in cairo...

Categories     Short Grain Rice

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 19

1 large green cabbage
2 cups short-grain white rice
1 onion, grated to almost liquid
1 large onion, chopped
1 bunch fresh parsley (finely chopped, including some of the stems)
1 bunch fresh cilantro (finely chopped, including some of the stems)
1 bunch fresh dill weed (finely chopped, including some of the stems)
2 fresh tomatoes, pureed
1 tomatoes, sliced thin
3 tablespoons tomato paste
canola oil
1 garlic clove (crushed)
2 chicken bouillon cubes
1 tablespoon cumin
1 tablespoon Arabic spices (see my recipe for Arabic Seven Spice in my recipes)
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons dried mint
1/2 lemon, juice of

Steps:

  • Rice stuffing mixture:.
  • On top of stove, put a good amount oil or butter; add chopped onion and pureed onion sauté. Add garlic when onions almost finished not to burn.
  • Add a spoon of tomato paste and stir around until all coated.
  • Add pureed tomato, a few drops of water and cook until liquid is almost gone. It should be a little thick, not too watery. You can add some salt to taste to this too.
  • Set aside.
  • Put washed rice in mixing bowl. Add the above tomato mixture. Add raw, chopped greens- parsley, dill and cilantro. Its okay to chop some of their stems, gives the mixture more flavor. Add a little canola oil.
  • Add all spices and dry mint. Take 1 chicken bouillon cube and crush it, add to rice.
  • Mix all ingredients until well blended set aside. Try to taste, will be raw I know, but you can taste and not swallow rice. Adjust seasonings. Salt is most important, if too salty, don't worry, once cooked it will lessen.
  • Cooking Cabbage:.
  • This is the trickiest part. I have not yet found the perfect way, but my way has been working alright...here it goes.
  • Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a bit. Try to cup deep, but try not to cut leaves, or separate at this point.
  • Using a large pot, fill with water, and a few dashes of cumin. Once boiling, add the head of cabbage, with core facing up.
  • As the cabbage starts to cook, with a knife, gently pull away leaves from core and cook until a bit soft, but not translucent.
  • So you will have the large head of cabbage in pot and you will be cutting leaves and letting them boil alone aside the head. (Hope this makes sense.).
  • When the leaves are a bit soft, tender not translucent, remove to a large tray.
  • Continue this until all cabbage is cooked.
  • You will have the very small leaves towards inside core, you will be able to use some of these, but some maybe too small. I usually make a cabbage salad with these.
  • Once the leaves are cool, you will begin to stuff.
  • Rolling/stuffing the cabbage:.
  • Prepare a large pot, put some oil in bottom of pot to coat.
  • Slice 1 large tomato thinly and place on bottom of pot. You will arrange cabbage in this pot as you roll.
  • Take a cabbage leaf and cut from the bottom, where core starts.
  • Cut away the hard core and reserve the two sides from leaf making a pile.
  • Save a few of the cores stems as well.
  • Tricky but you are trying to get a pliable leaf for rolling.
  • You want to make the leaf small, cutting a half of the leaf in half. The end result should be size of small cigar.
  • Don't worry about how they look, they will not be real tight and they may seem like the rice will come out, just close as best you can, they will be fine.
  • So with leaf laying flat, spoon a small amount of rice onto leaf, fold up bottom and roll like a cigar. Don't worry the ends will be open, but cook ok. Some rice may boil out but not much trust me.
  • Roll all until leaves are finished.
  • Once all rolled and arranged in pot, add a crushed chicken bouillon cube. As you are arranging in pot, you can put a few of the core stems in between layers to help stay in place.
  • Take approximately 3 cups water and mix with tomato paste, pour over cabbage. Water should reach just above cabbage. If not enough, add more water.
  • Take an old plate, invert it over cabbage to keep from moving too much.
  • Put on high, bring to a boil, cook for about 10 minutes, then turn to a lower simmer and cover.
  • Should cook for approximately an hour or so, you can check it periodically by tasting to see if rice is cooked inside.
  • Once cooked let sit for a little to cool a bit before removing from pot.
  • When ready to remove, take a large serving platter, put over top of pot, then flip pot to empty onto platter. Be careful and do over sink if you are unsure. Its easy but take s a little practice.
  • Remove core stems, fix tomatoes that are on top, to look presentable.
  • *** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY -- PUT SOME BUTTER INTO A PAN, FRY THE STUFFED CABBAGE LEAVES UNTIL GOLDEN BROWN ON ALL SIDES. SUPER TASTY, ENJOY! ***.

Nutrition Facts : Calories 206.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1659.3, Carbohydrate 45.4, Fiber 6, Sugar 7, Protein 5.7

CHICKEN LIVERS WITH VEGGIES, EGYPTIAN STYLE.



Chicken Livers With Veggies, Egyptian Style. image

Make and share this Chicken Livers With Veggies, Egyptian Style. recipe from Food.com.

Provided by Mayas Mama

Categories     Chicken Livers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1 onion, diced
1 garlic clove, chopped
1 red pepper, diced
1 green pepper, diced
1 chili, diced (thing small thin green kind)
1 lb chicken liver, cut into large pieces
salt and ground white pepper, to taste
2 tomatoes, peeled, seeded, diced

Steps:

  • Heat the butter in a large non stick pan.
  • Saute the onion, garlic, peppers and chili for 2 minutes.
  • Add chicken livers and season. Saute till cooked all the way threw.
  • Add pieces of tomato and toss with the liver.
  • Season to taste and arrange on serving platter.

Nutrition Facts : Calories 245.7, Fat 14.4, SaturatedFat 7.3, Cholesterol 415.3, Sodium 147.6, Carbohydrate 8.6, Fiber 2.2, Sugar 4.8, Protein 20.7

EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)



Egyptian Style Baked Fish (Saneya Semaak) image

This was first prepared by my friends husband, it was so good, I had to know how he did it. I made as below, changed his recipe alittle bit but is so so yummy. The orange does not make it sweet at all, rather gives it a smooth beautiful taste. Enjoy!

Provided by cooking in cairo...

Categories     Egyptian

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb fish fillet (thick cut, preferably boneless- mild flavor)
4 stalks celery (use only the leaves)
1/2 bunch fresh cilantro (chopped)
1 large onion (sliced thin and in half)
2 large tomatoes (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 jalapeno pepper
3 fresh garlic cloves (chopped finely or crushed)
1 large lemon
1 large orange
1 tablespoon cumin
salt & pepper
3 teaspoons Old Bay Seasoning
1/2 cup unsalted butter (use 1 large stick of butter, not half stick)

Steps:

  • Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
  • Wash the fish well.
  • Slice the fish into medium size slices. Not too thick or thin, up to you.
  • Lay the fish slices in baking dish.
  • Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
  • Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
  • Add all chopped vegetables, peppers, onions.
  • Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
  • Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
  • Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
  • ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!

Nutrition Facts : Calories 284.4, Fat 16.7, SaturatedFat 9.9, Cholesterol 82.2, Sodium 91.8, Carbohydrate 15.7, Fiber 4, Sugar 7.8, Protein 19.9

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