Felfel Mahchi

Method

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1. Cut a slit down one side of each pepper and pull out the seeds, keeping the stem on.

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2. Fry the peppers whole in 4 tbsp oil over high heat, 5 minutes, turning, until blistered all over. Lift out.

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3. Mix all the filling ingredients. The rice stays raw.

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4. Fill each pepper two-thirds full through the slit and press it closed.

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5. In the same pan, fry the tomato purée and harissa for 2 minutes until the oil runs red, then add the tomatoes, garlic, salt and water.

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6. Lay the peppers in the sauce in a single layer, slit-side up, and spoon sauce over them.

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7. Cover and simmer gently 45 minutes, until the rice is tender and the sauce has thickened. Rest 10 minutes before serving.

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Chef’s Tips

• Blister the skins before stuffing so they slip off later.
• Two-thirds full. Raw rice doubles.
• Braise them lying down, not standing.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz tabouna
• Slata tounsia
• Plain couscous

Storage & Reheating

Refrigerated for 3 days. Reheat gently in the sauce. They freeze cooked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.