Dolmeh felfel

Method

1. 1 Cut off the top of the bell pepper, then hollow out the seeds while keeping the fruit and the top intact.
2. 2 Sauté the onions with the minced lamb, then mix in the rice, lentils, and chopped herbs.
3. 3 Fill the rice only three-quarters full because the rice will expand considerably.
4. 4 When stuffed, the chili peppers crack and the filling spills out during cooking.
5. 5 Arrange the peppers upright, close together, in the pot, then cover with the lid.
6. 6 Pour the tomato sauce and pomegranate syrup mixture over the pomegranate until it covers about one-third of the fruit, then simmer for 55 minutes.

With an appliance

• Pressure cooker 50 min

  Replace step 6: cook under low pressure for 15 minutes, then release the pressure naturally; the chili peppers will retain their shape.