My godmother Zia Mimma taught me this recipe, and it’s something that we’ve been making together for what feels like my entire life. The preparation is simple—so simple that we were able to teach it to my stepmom, which is saying something because the woman does not cook—and isn’t much more than pasta simply dressed in a fresh tomato sauce, flecked with good-quality tuna, and tossed with oily, crunchy bread crumbs. It’s the ultimate comfort-food dish, especially for those nights when cooking feels like the last thing you want to do.
This is the kind of food that I enjoy making with family and friends who love to cook. I set out small stations for filling and rolling the cabbage rolls and then cook them together in a large pot. And when I need to do this by myself, it is still one of the most relaxing ways to pull my attention away from the everyday hustle and bustle of life.
If you end up with extra filling for whatever reason (maybe you got tired of making the rolls; I’ve been there and done that), then make the cigar-shaped logs and bread them using the same technique and breading mix used for the Golden Za’atar Onion Rings and present them as vegetarian croquettes to your dinner guests.
You mean to tell me that you’re going to make comically, cartoonishly, large meatballs and not put one on a plate of spaghetti?
My trip to Marrakech was intense and overwhelming. The sights, smells, and sounds were sensory overload. Crimson reds, burnt oranges, and cerulean blues filled our days. We wandered the bustling market, ate from stalls at the Jemaa el-Fnaa, and got lost many, many times; it was an exploration and test of wills like none other. This recipe brings back memories of the flavors we experienced and the time spent in this mysterious place.