Makmour

February 15th, 2010

Dimah - http://www.orangeblossomwater.net - Makmour 8

Makmour is a winter dish. It is prepared from finely chopped white cabbage cooked with ground meat, crushed garlic, cumin, water, rice and ghee. Then served with Arabic bread, lemon wedges and turnip pickles.

Let’s make Makmour:

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1, 2. Finely chop white cabbage, and set aside.

3. In a deep pot, heat ghee.

4. Add ground meat to ghee.

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5. Stir meat until completely cooked.

6. Once meat is completely cooked, add crushed garlic to meat.

7. Stir garlic with the meat for 5 minutes.

8. Add cumin and salt to the mixture of meat and garlic.

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9. Stir.

10. Add finely chopped cabbage to the pot.

11. Stir the mixture of cabbage, meat, crushed garlic, cumin and salt.

12. Add 1500 ml water to the pot, and stir.

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13. Keep it on medium heat until boil.

14. Once the mixture is boiling, reduce the heat, cover the pot, and let it cook for 1 1/2 hours, but check every 20 minutes and stir, do not forget to cover the pot after you finish checking and stirring every 20 minutes.

15. Meanwhile, this is Egyptian rice.

16. Rinse rice with cold water in several changes.

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17. Drain rice.

18. Boil water, and soak rice in boiled water, and set aside.

19. After 1 1/2 hour, this is the mixture in the pot.

20. Make an indentation in the center, there is water in the center.

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21, 22. Drain rice and rinse in several changes with cold water, then add the rice to the center, the water in the center must be boiling vigorously before adding rice.

23. Do not stir the rice with the mixture of the cabbage, but use a spoon to bring the mixture of cabbage up and over the rice, and cover the center.

24. This is after covering the rice.

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25. Cover the pot, and keep on low heat until rice is cooked, take a little taste of the rice to be sure it is cooked, if it is still crunchy so it is not cooked, keep on low heat until the rice is cooked, once rice is cooked, stir the mixture, and turn off heat.

26. In a pan bring ghee to high heat.

27. Add ghee to the mixture in the pot.

28. After adding ghee, let the mixture rest for 15 minutes, then stir and serve. Sprinkle Makmour with black pepper, and serve with Arabic bread, lemon wedges

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Makmour

From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images

12 cups finely chopped white cabbage

1 tbsp ghee, for meat

200 g fat free ground lamb meat

2 tbsp + 1 tsp crushed garlic

5 tbsp cumin

Salt

1500 ml water

3/4 cup Egyptian short grain rice

Boiling water, for soaking rice

1 tbsp ghee, for the final mixture

To Serve

Black pepper

Arabic bread

Lemon wedges

Turnip pickles

Finely chop white cabbage, and set aside.

In a deep pot, heat ghee.

Add ground meat to ghee.

Stir meat until completely cooked.

Once meat is completely cooked, add crushed garlic to meat.

Stir garlic with the meat for 5 minutes.

Add cumin and salt to the mixture of meat and garlic.

Stir.

Add finely chopped cabbage to the pot.

Stir the mixture of cabbage, meat, crushed garlic, cumin and salt.

Add 1500 ml water to the pot, and stir.

Keep it on medium heat until boil.

Once the mixture is boiling, reduce the heat, cover the pot, and let it cook for 1 1/2 hours, but check every 20 minutes and stir, do not forget to cover the pot after you finish checking and stirring every 20 minutes.

Meanwhile, this is Egyptian rice.

Rinse rice with cold water in several changes.

Drain rice.

Boil water, and soak rice in boiled water, and set aside.

After 1 1/2 hour, this is the mixture in the pot.

Make an indentation in the center, there is water in the center.

Drain rice and rinse in several changes with cold water, then add the rice to the center, the water in the center must be boiling vigorously before adding rice.

Do not stir the rice with the mixture of the cabbage, but use a spoon to bring the mixture of cabbage up and over the rice, and cover the center.

This is after covering the rice.

Cover the pot, and keep on low heat until rice is cooked, take a little taste of the rice to be sure it is cooked, if it is still crunchy so it is not cooked, keep on low heat until the rice is cooked, once rice is cooked, stir the mixture, and turn off heat.

Once the rice is cooked and the heat is off, in a pan bring ghee to high heat.

Add ghee to the mixture in the pot.

After adding ghee, let the mixture rest for 15 minutes, then stir and serve.

Sprinkle Makmour with black pepper, and serve with Arabic bread, lemon wedges and turnip pickles.

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3 Responses to “Makmour”

  1. Kim says:

    cool! i’ve been looking to use ghee in a non-sweet recipe like this :) will keep this bookmarked

  2. Dimah says:

    Kim: Thanks for stopping by! All Syrian recipes use ghee in cooking and desserts!

  3. Lyv says:

    Wow! Surfing your blog I was introduced to dishes I was not aware of. It is great to know how rich is the Syrian cuisine overall. Thanks. Going to make this one. Yummy!

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