Photograph of the finished Dolmeh felfel

Middle East · Ớt chuông nhồi gạo thịt Dolmeh felfel

Dolmeh felfel

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bell pepper Bell pepper 12
  • Photograph of Lamb Lamb 1.8 lb
  • Photograph of Basmati rice Basmati rice 9.9 oz
  • Photograph of Lentils Lentils 5.6 oz
  • Photograph of Dill Dill 4.2 oz
  • Photograph of Herbs Herbs 4.9 oz
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Pomegranate molasses Pomegranate molasses ½ cup
  • Photograph of Onion Onion 2
  • Photograph of Oil Oil ⅔ cup

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.

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