👨‍🍳 作り方

1. 1

   Prepare the stuffing: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Don't overcook the garlic, as it can become bitter.
2. 2

   Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat.

3. 3

   Stir in the cooked rice, chopped parsley, eggs, breadcrumbs, turmeric, paprika, cumin, coriander, salt, and black pepper. Mix well to combine all ingredients.

   💡 プロのコツ: Ensure the mixture is well-combined to distribute flavors evenly.
4. 4

   Stuff the cored and seeded bell peppers with the meat mixture. Pack the filling in firmly but don't overstuff.

   💡 プロのコツ: You can use a spoon or your hands to stuff the peppers.
5. 5

   In the same skillet (or a separate large pot or Dutch oven), heat the remaining 2 tbsp olive oil over medium-high heat. Carefully place the stuffed peppers in the hot oil and fry for about 3 minutes on each side until lightly browned.

   💡 プロのコツ: This step helps to seal the stuffing and give the peppers a nice color. Be careful as oil may splatter.
6. 6

   Remove the peppers from the skillet and set aside. In the same skillet, add the puréed tomatoes, tomato paste, harissa (if using), water, and bay leaves. Stir to combine and bring to a simmer.

   💡 プロのコツ: Adjust the amount of water to achieve your desired sauce consistency.
7. 7

   Carefully return the stuffed peppers to the skillet, nestling them into the sauce. Ensure they are mostly submerged. Cover the skillet and reduce the heat to low. Simmer for 45-60 minutes, or until the peppers are tender and the filling is cooked through.

   💡 プロのコツ: Baste the peppers with sauce occasionally to keep them moist.
8. 8

   Remove the bay leaves before serving. Serve the Felfel Mahchi hot, with plenty of the tomato sauce spooned over the top.

   💡 プロのコツ: This dish is often served with crusty bread to soak up the delicious sauce.