Originally posted by: Pimpinit

Mihshi
Mihshi comes from the Arabic verb which means “to stuff.” Simple filling that consists of basically of ground meat, rice and spices. Although beef may be substituted, shoulder lamb is best to bring out the full flavor.

The vegetables mainly used in Mihshi are grape, cabbage, and Swiss chard leaves. Favorite meats in Mihshi are chicken, lamb or beef ribs. Mihshi is a particularly succulent dish with a variety of seasonings which enhance which vegetable or meat used.
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Although finely chopped meat is preferred, ground meat may be substituted.
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Shoulder lamb is commonly used for Mihshi dishes, although ground chuck may be substituted.
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If you are uncertain as to how much salt to use, estimate 2 teaspoons for each pound of meat.


Mihshi waraq Inab
(stuffed grape leaves)
55-65 grape leaves(normally 1-2 jars of canned)
1 lb. lamb shoulder (we used ground beef)
1 c. uncooked rice (mom uses instant rice)
¼ c lemon juice
1/8 t cinnamon
1/8 t allspice
Salt and pepper to taste

Rinse rice in cold water and drain.
Add the meat, cinnamon, and allspice, salt and pepper
Mix well

Wilt leaves by rinsing a few at a time in hot water. Drain. Place leaves on flat surface , vein facing up. Place a heaping teaspoon on edge of leaf. Begin rolling as with a jelly roll. After the first roll, fold in ends and continue rolling. They will be about ½” -3/4” thick ..

Place a few leaves in the bottom of a 2 ½ qt sauce pan to prevent sticking. Arrange rolls in compact rows and barely cover with water. Sprinkle teaspoon of salt on top of rolls and place a pottery plate(or one that wont break) over them so the rolls will remain firm, intact, and compact. Cover pan and cook on medium for 15 minutes. Add lemon juice and simmer on low for another 15 minutes.

Unmold by placing plate on top of pan and invert.
These are especially good with laban ( or plain yogurt)

If stuffed grape leaves are barely covered with water, all water will be absorbed when ready to unmold.

Mihshi Malfuf
(stuffed cabbage leaves)
2 lbs cabbage(1 medium head)
1 c uncooked rice (may use instant)
1 lb. lamb shoulder (we use ground beef)
1/8 t cinnamon
¼ t allspice
Salt and pepper to taste
4 gloves garlic
1 T. dry mint or 2 T fresh mint
¼ c lemon juice

Core and parboil cabbage until limp and easy to roll. Place in a colander and separate leaves. Slice each leaf in half on the ribs. If ribs are large or course, slice part of rib off. Leaves should be roughly 4” long and 6” wide. (they can be other sizes as long as they are uniform)

Mix rice, meat and spices. Place a Tablespoon on each leaf. Spread lengthwise along the rib and roll as for a jelly roll. Gently squeeze each roll when placing in the pan. Arrange compact rows over a layer of cabbage ribs to prevent sticking. Sprinkle with a little sliced garlic between each layer. Cover rolls with water, ½” higher than the top. Sprinkle 1 tablespoon of salt over the top.
Place pottery plate over rolls to keep intact and firm.
Cover and cook on medium 15-18 minutes

Mash garlic with mint and little salt. Add lemon juice and mix thoroughly. Pour over top of cabbage and simmer for 20 minutes or until rice is done.
Serves 6-8

*note cinnemon is used in fowl and meat dishes to detract from "zankhit al-lahm" or the special "meaty" flavor!!


Mjadra (um-ju-dra)
(lentil pottage)

My favorite, eaten with leban(plain yogurt) and pita bread.

1 c uncooked lentils
4 c water
1 large onion
½ c. olive oil
1/8 t pepper
1/8 t cumin
Salt to taste
½ c uncooked rice

Rinse lentils and place in a pan with water. Boil for 20 minutes.on medium heat. Saute chopped onions in oil until almost blackened (do not burn) Add onions and residue, seasonings, and rice to lentils. Cover and cook for 20 minutes. Stir occasionally. Serve on a platter. It thickens as it cools. May be eaten hot or cold!!

Woman should have at least 2 cups of legumes a day….. This is a yummy recipe to get your legumes!! If you like lentils you will love this

I have recipes for Tabuli and Hummus with Tahini if you would like!