Difference between revisions of "Felfel"
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* 1 tablespoon of [[lemon juice]] or [[vinegar]] | * 1 tablespoon of [[lemon juice]] or [[vinegar]] | ||
| − | == | + | == Procedures == |
# Cook the [[peppers]] on gentle heat, some of the stuffing will fall out and the [[nuts]] can burn if you don't mind your heat. | # Cook the [[peppers]] on gentle heat, some of the stuffing will fall out and the [[nuts]] can burn if you don't mind your heat. | ||
# If you prefer softer cooked [[peppers]], you will either have to periodically take the pan off the heat or strain the [[nuts]] from the [[oil]] and continue cooking. | # If you prefer softer cooked [[peppers]], you will either have to periodically take the pan off the heat or strain the [[nuts]] from the [[oil]] and continue cooking. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Pine nut Recipes]] | [[Category:Pine nut Recipes]] | ||
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[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Vinegar Recipes]] | [[Category:Vinegar Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
Latest revision as of 16:37, 16 July 2012
Description
Algerian hot peppers stuffed with nuts
Ingredients
- 10 – 12 hot green peppers (you can use mild)
- 1 cup walnuts and pine nuts combined
- 1 clove of garlic
- 2 chive stalks
- salt
- olive oil
- 1 tablespoon of lemon juice or vinegar
Procedures
- Cook the peppers on gentle heat, some of the stuffing will fall out and the nuts can burn if you don't mind your heat.
- If you prefer softer cooked peppers, you will either have to periodically take the pan off the heat or strain the nuts from the oil and continue cooking.
- Add the lemon juice or vinegar before serving.
