Egypt
Mahshi kromb
Finger thin cabbage rolls packed with herby rice, simmered in tomato. Egyptian grannies' pride.
100 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThin cabbage rolls, herby rice, tomato and samna.
The original353kcalsame
7 gproteinsame
7 gfibresame
100minutessame
Classic mahshi kromb.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Blanch the cabbage leaves in salted water until pliable, cut out the thick ribs and halve large leaves.
- 2Mix rice, grated tomato, onion, chopped herbs, half the ghee, oil, cumin and salt.
- 3Lay a teaspoon of filling along each leaf, fold the sides and roll finger thin. Pack tightly in a pot lined with cabbage ribs, tucking in the garlic.
- 4Pour over the stock mixed with tomato paste and the rest of the ghee, weigh down with a plate and simmer covered until the rice is tender.
Serve it like this
Invert the pot onto a platter so the rolls come out in neat rows, or pile them high. Serve warm with yoghurt and a squeeze of lemon.
