👨‍🍳 作り方

1. 1

   Prepare the filling: In a large bowl, combine the ground meat, rinsed rice, chopped onion, minced garlic, seven spices, cumin, 1 tsp salt, and black pepper. Mix well.

   💡 プロのコツ: Using a mix of lamb and beef can add depth of flavor.
2. 2

   Stuff the prepared bell peppers with the meat and rice mixture, filling them about three-quarters full to allow the rice to expand.

   💡 プロのコツ: Don't pack the filling too tightly, as the rice needs room to cook.
3. 3

   Prepare the broth: In a large pot or Dutch oven, heat 1 tbsp of ghee or olive oil over medium heat. Stir in the tomato paste and cook for 1 minute until fragrant.

4. 4

   Add 3 cups of water, tamarind paste (if using), dried mint, and the remaining 0.5 tsp salt. Bring the broth to a simmer.

   💡 プロのコツ: Tamarind paste adds a characteristic Syrian tanginess; omit if unavailable or prefer a milder flavor.
5. 5

   Carefully arrange the stuffed peppers upright in the pot, ensuring they are snug but not overcrowded. Add the remaining 1 tbsp ghee or olive oil.

   💡 プロのコツ: If the peppers don't stand upright on their own, you can lean them against each other or use toothpicks to secure them.
6. 6

   Cover the pot and simmer gently for 45 minutes to 1 hour, or until the peppers are tender and the rice is fully cooked.

   💡 プロのコツ: Check periodically and add a little more water if the broth reduces too much.
7. 7

   Serve the stuffed peppers hot, spooning some of the flavorful broth over each serving.

   💡 プロのコツ: These are delicious served with a side of plain yogurt or a fresh salad.