When you do not find out the terms of the ingredients, discovering the ingredients for an Tunisian Recipe is not so quick and easy. Any food is extremely tasty. Felfel mahchi is delicious peppers packed with meat, typically lamb, and portioned with tomato sauce.
This meal is very unique if you gon na knock oneself out lamb recipes on your house.
Ingredients:
• 6 medium green sweet peppers
• 4 tablespoons olive oil
• 1 medium onion, chopped (1/2 cup)
• 1⁄2 lb ground lamb
• 5 sprigs flat leaf parsley, chopped
• 1 hard-boiled egg, chopped
• 1⁄4 cup grated gruyere cheese
• 1 cup French bread
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup flour
• 2 whole eggs, beaten
• 1 cup water
• 2 tablespoons tomato paste
Instructions:
1. Eliminate the stem ends of the peppers and reserve.
2. Dispose of the seeds and fibers inside.
3. Set the peppers beside.
4. Heat 1 tbsp of the oil in a frying pan and stir fry the onion and lamb around medium heat for 5 mins.
5. Take out the frying pan from the heat and cool down for 2 mins.
6. Stir in the parsley, rough cooked egg, cheese, salt, bread and pepper.
7. Stuff the peppers and switch out the stem ends to match.
8. Soak the stuffed peppers, stem end initially, right into the flour and coat all over.
9. Dip the peppers in the beaten eggs to seal the stem ends closed.
10. Heat the remaining 3 tbsps oil in a frying pan and fry the peppers for 3 mins on all parts.
11. Put them in a pan.
12. Combine together the water and tomato paste.
13. Put over the peppers, cover the pan and give a boil.
14. Minimize the heat to low and cook gradually for 1/2 hour, basting once in a while.
15. Serve warm and comfortable.
Ingredients:
• 6 medium green sweet peppers
• 4 tablespoons olive oil
• 1 medium onion, chopped (1/2 cup)
• 1⁄2 lb ground lamb
• 5 sprigs flat leaf parsley, chopped
• 1 hard-boiled egg, chopped
• 1⁄4 cup grated gruyere cheese
• 1 cup French bread
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup flour
• 2 whole eggs, beaten
• 1 cup water
• 2 tablespoons tomato paste
Instructions:
1. Eliminate the stem ends of the peppers and reserve.
2. Dispose of the seeds and fibers inside.
3. Set the peppers beside.
4. Heat 1 tbsp of the oil in a frying pan and stir fry the onion and lamb around medium heat for 5 mins.
5. Take out the frying pan from the heat and cool down for 2 mins.
6. Stir in the parsley, rough cooked egg, cheese, salt, bread and pepper.
7. Stuff the peppers and switch out the stem ends to match.
8. Soak the stuffed peppers, stem end initially, right into the flour and coat all over.
9. Dip the peppers in the beaten eggs to seal the stem ends closed.
10. Heat the remaining 3 tbsps oil in a frying pan and fry the peppers for 3 mins on all parts.
11. Put them in a pan.
12. Combine together the water and tomato paste.
13. Put over the peppers, cover the pan and give a boil.
14. Minimize the heat to low and cook gradually for 1/2 hour, basting once in a while.
15. Serve warm and comfortable.
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