Скачать или смотреть Malfoof and Kusa (stuffed cabbage and squash)

This recipe started as my grandmothers malfoof recipe, but evolved when my sister in law showed me how she makes kusa. This is definitely an all-day dish so set aside several hours to dedicate to this.

What You'll Need
(To be stuffed)
-8-10 kusa
-1 head of cabbage
-5 medium potatoes
-2 large white onions
-peppers of choice

(The filling)
-2 pounds ground beef
-2 medium onions
-1/2 green pepper
-1/2 red pepper
-1 jalapeno (seeded if you don't like heat)
-3-5 cloves of garlic
-1 bunch cilantro
-5-7 fresh mint leaves
-1 egg
-2 cups par-cooked rice of choice (I used basmati)
-1/4 of a can on tomato sauce (save the rest)
-2 tablespoons cumin
-1 tablespoon paprika
-1 tablespoon onion powder
-1 tablespoon garlic powder
-1 tablespoon dried mint (optional)
-salt and pepper to taste
-2 tablespoons of pomegranate molasses

(The sauce)
-remaining can of tomato sauce
-2 medium-large lemons
-2 tablespoons of garlic paste or 3 chopped garlic cloves
-handful of cilantro
-handful of fresh mint
-2 teaspoons of cumin
-2 teaspoons of paprika
-salt and pepper to taste
-1 package of salon
-1-2 tablespoons pomegranate molasses
-1 onion (quartered)
-2 cups hot water

Additional Ingredients
-Lamb or beef chunks, bone-in or boneless both work
-outer-most cabbage leaves

Extra Tips
-serve with rice
-add bullion to the sauce before cooking
-stuff grape leaves or eggplant as well
-boil cabbage leaves and onion layers for a few minutes or until they are pliable
-freeze leftover stuffing
-serve a small bowl of the sauce it was cooked in

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