Filfil Rumi Mahsi - Arabic Stuffed Peppers
6 green bell peppers
100 grams pine nuts
2 large onions, chopped
1 1/4 cups long grain rice
Olive oil
1/2 cup sultanas
Salt and pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon turmeric
2 tablespoons lemon juice
1/4 cup chopped mint (optional)
1 tablespoon sugar
Heat the oil in a large pan and lightly fry the pine nuts and chopped onions. Then add the rice and stir for about 5 minutes.
Add the sultanas, a bit of salt and pepper and the sugar and 2 cups of water. Let it simmer until the water is absorbed.
When the water is absorbed stir in the lemon juice, mint and spices. Remove the pan from the heat, cover and leave it to cool right.
Slice the top off each pepper and carefully remove the seeds. Stuff each pepper loosely with the rice mixture. Place the top on the peppers and place them in an oven tray. Sprinkle with salt and sugar if (optional) and rub the peppers with a little oil.
Bake at 180 degrees until they are tender.
6 green bell peppers
100 grams pine nuts
2 large onions, chopped
1 1/4 cups long grain rice
Olive oil
1/2 cup sultanas
Salt and pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon turmeric
2 tablespoons lemon juice
1/4 cup chopped mint (optional)
1 tablespoon sugar
Heat the oil in a large pan and lightly fry the pine nuts and chopped onions. Then add the rice and stir for about 5 minutes.
Add the sultanas, a bit of salt and pepper and the sugar and 2 cups of water. Let it simmer until the water is absorbed.
When the water is absorbed stir in the lemon juice, mint and spices. Remove the pan from the heat, cover and leave it to cool right.
Slice the top off each pepper and carefully remove the seeds. Stuff each pepper loosely with the rice mixture. Place the top on the peppers and place them in an oven tray. Sprinkle with salt and sugar if (optional) and rub the peppers with a little oil.
Bake at 180 degrees until they are tender.
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