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Vegan Malfouf with Seasonal Accompaniments
Vegan Malfouf with Seasonal Accompaniments

Vegan Malfouf with Seasonal Accompaniments
A sophisticated vegan dish featuring malfouf and a variety of seasonal Middle Eastern dips and salads.
Vegan Malfouf with Seasonal Accompaniments

This meal provides a balanced intake of nutrients while showcasing seasonal produce, supporting a plant-based diet.

Ingredients:
1
Servings
  • 150
    g
     Cabbage
  • 15
    ml
     Pomegranate molasses
  • 100
    g
     Eggplant
  • 50
    g
     Chickpeas
  • 25
    g
     Parsley
  • 75
    g
     Tomato
  • 50
    g
     Cucumber
  • 10
    ml
     Olive oil
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Vegan Malfouf with Seasonal Accompaniments
Instructions:
  1. Prepare the malfouf by blanching the cabbage leaves in boiling water for 2 minutes, then transfer to an ice bath to stop cooking.
  2. For the baba ghanoush, roast the eggplant in the oven at 200°C for 30 minutes until soft. Scoop out the flesh and blend with olive oil, salt, and lemon juice until smooth.
  3. To make the hummus, blend the chickpeas with tahini, garlic, lemon juice, and olive oil until creamy. Adjust seasoning to taste.
  4. Prepare the tabouli by finely chopping parsley, tomatoes, and cucumber. Mix with olive oil, lemon juice, salt, and bulgur wheat soaked in water.
  5. Drizzle pomegranate molasses over the malfouf and serve with baba ghanoush, hummus, and tabouli on the side.
  6. Plate the dish elegantly, arranging the dips in small bowls and garnishing with fresh herbs.
Nutrition Per Serving 475 g Per 100g
Energy 300.9 kcal 63 kcal
Protein 9.2 g 1.9 g
Fibre 12.5 g 2.6 g
Salt 0.2 g 0.0 g
Sugar 20.9 g 4.4 g
Carbohydrates 43.5 g 9.2 g
Fat 12.1 g 2.5 g
Environmental Per Serving 475 g Per 100g
CO2 0.6 kg 0.1 kg
Water 1.7 l 0.4 l
  • 150
    g
     Cabbage
  • 15
    ml
     Pomegranate molasses
  • 100
    g
     Eggplant
  • 50
    g
     Chickpeas
  • 25
    g
     Parsley
  • 75
    g
     Tomato
  • 50
    g
     Cucumber
  • 10
    ml
     Olive oil
1
Servings
0

Prepare the malfouf by blanching the cabbage leaves in boiling water for 2 minutes, then transfer to an ice bath to stop cooking.

For the baba ghanoush, roast the eggplant in the oven at 200°C for 30 minutes until soft. Scoop out the flesh and blend with olive oil, salt, and lemon juice until smooth.

To make the hummus, blend the chickpeas with tahini, garlic, lemon juice, and olive oil until creamy. Adjust seasoning to taste.

Prepare the tabouli by finely chopping parsley, tomatoes, and cucumber. Mix with olive oil, lemon juice, salt, and bulgur wheat soaked in water.

Drizzle pomegranate molasses over the malfouf and serve with baba ghanoush, hummus, and tabouli on the side.

Plate the dish elegantly, arranging the dips in small bowls and garnishing with fresh herbs.

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