Malfouf

Recently I got a cookbook of food from Gaza. I made this recipe for supper - stuffed cabbage rolls.
Here's how you make it. Boil a cabbage or two for about 15 minutes in cumin-flavoured water. Carefully remove leaves without tearing them. Reserve the largest. Cut the big ones into half and take out the central rib. Mix ground beef with soaked rice, spices (cardamon, cumin, nutmeg, allspice, black pepper, salt) - there are veggie versions too. Line a pot with the large cabbage leaves, roll the others up around a small amount of the filling and stack rolls in pot (large picture). Pour in cabbage broth to cover. Bring to the boil and simmer, or bake in oven, about an hour. Take off heat and stand for 15 minutes. Pour over lemon juice and dried mint. Turn out on large plate (careful!) and take to the table. Eat with yoghourt and cucumber salad.

This dish makes a little meat go a long way (I actually doubled the quantity specified). It took me the best part of three hours to prepare and I think the rolls should have been thinner and more cigar-like.

Malfouf is also the name of one of the basic rhythms of Arabic music. Listen to it here [the 'l' has been omitted]
Both malfoufs are typically Palestinian and would make a good accompaniment to each other.