Wednesday, October 29, 2008

Mashy Crump (Egyptian Cabbage Rolls)

Last week, an Egyptian girl in my college made a presentation about her home country, and she brought this delicious Mashy Crump! I've been googling this recipe all day. I think you all should try ;) It's addicting!

2 small cloves garlic
1 small cabbage
2 lb. ground beef
2 medium onions
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. curry powder
1 c. tomato juice (see tomato
3 Tbsp. minced parsley and
dill weed
1 c. white rice, prewashed and
soaked in water 5 minutes
4 Tbsp. 100% sunflower oil

Clean outer layer of cabbage.
Prepare boiling water in
medium-sized saucepan.
Add 1 tablespoon salt.
Peel off leavesand put them in water to boil 3 minutes.
Add the small interior of cabbage to boil for 2 minutes. Then peel it all off.
Chop the onions and garlic and put them in the oil to be fried.
As soon as the onion turns yellow, add the meat and cook at medium temperature for 15 minutes. Add tomato juice and stir, leave for another 15 minutes. Add salt, pepper, curry, parsley and dill weed to meat.
Mix well, take meat off stove and add rice and stir. Cut large cabbage leaves in half, put 3 tablespoons meat and rice into leaves, then roll tight and put in
deep saucepan.
Add 2 cups hot water, boil on high for 30 minutes, then on medium for another 15 minutes.

Tomato Sauce For Egyptian Cabbage Rolls:
2 c. tomato juice
1 small onion
2 Tbsp. butter
salt and pepper to taste
Saute onion in butter, add tomato juice, salt and pepper
and cook on medium 15 to 20 minutes.

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