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Felfel Mahchi
Tunisian Stuffed Peppers
Felfel Mahchi are tender bell peppers stuffed with a savory mixture of ground meat, rice, and aromatic spices, then simmered in a rich tomato sauce. This dish is a comforting and flavorful staple in Tunisian cuisine, often enjoyed as a main course or a hearty side.
๐ง ์ฌ๋ฃ
- 6 medium Bell peppers(any color, cored and seeded)
- 500 g Ground beef
- 1 medium Onion(finely chopped)
- 5 cloves Garlic(minced)
- 0.5 cup Cooked rice
- 0.5 cup Fresh parsley(finely chopped)
- 2 large Eggs
- 0.25 cup Breadcrumbs
- 1 tsp Turmeric
- 1 tsp Paprika
- 0.5 tsp Cumin
- 0.5 tsp Coriander
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 tbsp Olive oil(for sautรฉing and frying)
- 4 large Tomatoes(purรฉed or crushed)
- 2 tbsp Tomato paste
- 1 tbsp Harissa paste(optional, for heat)
- 1 cup Water(or as needed for sauce consistency)
- 2 Bay leaves
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the stuffing: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sautรฉ until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
๐ก ์ ๋ฌธ๊ฐ ํ: Don't overcook the garlic, as it can become bitter. - 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
Stir in the cooked rice, chopped parsley, eggs, breadcrumbs, turmeric, paprika, cumin, coriander, salt, and black pepper. Mix well to combine all ingredients.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the mixture is well-combined to distribute flavors evenly. - 4
Stuff the cored and seeded bell peppers with the meat mixture. Pack the filling in firmly but don't overstuff.
๐ก ์ ๋ฌธ๊ฐ ํ: You can use a spoon or your hands to stuff the peppers. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: This step helps to seal the stuffing and give the peppers a nice color. Be careful as oil may splatter. - 6
Remove the peppers from the skillet and set aside. In the same skillet, add the purรฉed tomatoes, tomato paste, harissa (if using), water, and bay leaves. Stir to combine and bring to a simmer.
๐ก ์ ๋ฌธ๊ฐ ํ: Adjust the amount of water to achieve your desired sauce consistency. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Baste the peppers with sauce occasionally to keep them moist. - 8
Remove the bay leaves before serving. Serve the Felfel Mahchi hot, with plenty of the tomato sauce spooned over the top.
๐ก ์ ๋ฌธ๊ฐ ํ: This dish is often served with crusty bread to soak up the delicious sauce.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a vegetarian version, omit the meat and use a mixture of cooked lentils, rice, and vegetables for the filling.
- โIf you prefer not to fry the peppers, you can place them directly into the sauce and simmer until tender.
- โAdjust the spice level by adding more or less harissa, or a pinch of chili flakes.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use ground lamb or a mixture of beef and lamb for the stuffing.
- Add a handful of chopped olives or capers to the stuffing for extra flavor.
- Serve with a side of couscous or rice.