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Thank you very much for such a detailed way to prepare these, I was lacking a few spices and slight alterations here and there, but they still came out very good and am going to add this to my dinner menu's from now on. I also tried the method( safa suggested, thank you too!) for when when boiling the cabbage and found it was working well. This is the first time I've made these, but I'll be using this recipe again and again. Thank you!

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Cooking Mother August 31, 2009

This is exactly how I make it....here's something that I do that might help you with boiling the cabbage....I have one of those big forks...u know the kind that you are supposed to hold a roast beef with? Well...after I cut out all of the stem...I push the fork in there to help me hold it while I am peeling off the leaves. It makes it easier to handle...

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Safa November 23, 2006

Great recipe. I cook mine in spicy Clamato juice and I do add 1/2 cup of thinly chopped parsley.

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liseestellelirette January 14, 2010

Another Masterpiece by Cooking in Cairo! This dish was awesome! I've been making my way through all your recipes and they are all excellent. This was better than any crump I had in Egypt or anywhere in fact :) Everything worked out perfectly - it was my first time making mashy and your filling is fantastic. I made warac einab (stuffed grape leaves) with the same filling as well. Please Please keep writing more authentic egyptian recipes!!

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chubbylamchop December 27, 2008

wow its my very first time to see an american cooks a traditional food :D well done dear and sure nice way to serve it, you made me sign in to rate

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maya shahin March 16, 2014

This is wonderful and all who have tried love it. Time consuming though, it is! I add a little uncooked ground beef usually, use Emirati Style Yellow Chicken Stock, I sometimes add dill (it is good without too) & use fresh or dried mint (dried works fine). No need to add the freshly squeezed lemon juice as I have left it out numerous times since it doesn't mention when to add it. I always wrap the leaves to enclose the stuffing rather than leave the ends open and make each layer of stuffed leaves laying in the opposite direction to the previous. I stick a large fork in the cabbage base and use a smaller one when removing the leaves and it helps a lot. I love how this recipe is written. I serve them with Impressive Mashed Potatoes or with just lemon and salted Balkan yogurt. The leftover centre part should be used in Spicy, Simple Cabbage Salad. I will make these more often insha Allah. Updated for WELCOME TO EGYPT

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UmmBinat May 04, 2012

My Egyptian friend makes these cabbage leaves but she is an expert and never measures the ingredients. Thank you for the detailed recipe and I could finally make this food. They were delicious and eaten quickly.

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nhabibi December 15, 2011

Wow! This is the first time I have managed to find a step-by-step recipe for Mashi Corrumb. It is a very popular dish with my family particularly in winter, but it is so time-consuming and not all authentic recipes are as easy as this! I believe it is the spices and the bouillon cube that make the difference, although everyone tells me it is the dill! Thank you cooking in Cairo for such an authentic recipe!

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Scots Lass/Cairo November 20, 2011
Egyptian Style Stuffed Cabbage Leaves (Mashy Crump)