A very Palestinian dish, when done right, it’s so delicious and satisfying 💚 Sure, it takes time, but it’s so worth it. So if you’re willing to venture into the kitchen and test your abilities, go for it! Remember, you can always cut the recipe in half if you’re just starting out. Also, you can omit the lamb cuts if you don’t have any. Serves 4 to 6 people.
Ingredients
- 4 pieces lamb chops or any part you prefer
- 5 bunches collard greens
- 4 head’s garlic peeled
- 2 large tomatoes chopped
Filling
- 1 cup short grain rice, soaked for 1 hour and drained
- 1 lb coarse ground beef
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 5 tbsp parsley chopped
- 3/4 tbs Salt, 1/2 tsp pepper, 3/4 tsp cinnamon 1 tsp seven spices
- 16 ounces water for cooking
Instructions
- 1- start by bringing a big pot of water to boiling. Immerse each bunch in the boiling water and cover until tender, about 4 minutes. Immediately take out and place in cold water to stop the cooking. After you are done with boiling all the leaves, give them one good rinse in cold water, then place in a mixture of white 2 tbsp vinegar and water one last time, for 5 minutes. Rinse and drain.
- 2- start cutting your leaves to the size you need ( watch how-to in the insight under mahashi).
- 3- to make the stuffing, in a bowl mix the rice, spices, 5 tablespoons of parsley and oil very well ( use your hand to make sure it’s elk incorporated ).
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