Tunisian Stuffed Peppers by Lobna Majjedi EP Boukhris From TP in Greece
INGREDIENTS
HOW TO PREPARE
For the bread: • 1 cup milk • 1 cup water • ¾ cup oil
01. Mix all ingredients for the bread in a bowl, then spread in a baking dish. 02. Let it rest for 10 minutes. Brush the surface with an egg and milk mixture and add herbs to taste. 03. Heat the oven to 200°C and bake it for 20 to 30 minutes. 04. Clean the pepper, remove the seeds and fibers, and set aside. 05. Heat oil in a frying pan and fry the minced meat over medium heat until cooked. Then, cool for 2 minutes. 06. Add parsley, cheese, egg, and flavors to the mixture. 07. Stuff the pepper with the mixture, then dip it in flour from the neck until completely covered. Dip the pepper in the beaten egg until the neck is firmly fixed. 08. Heat the oil in a frying pan and fry the stuffed pepper for 3 minutes on both sides. 09. Put the oil in the pan, add the fresh tomatoes and crushed garlic, cover the pan, and simmer for 5 minutes. 10. Add flavor and cover the pan. 11. Reduce the heat to medium and cook the ingredients for 8 minutes.
• 9 grams baking yeast • 2 tablespoons sugar • 2 teaspoons salt • 4 cups flour For the stuffed peppers: • 6 green bell peppers • 300 grams beef, minced • 60 grams white cheese, grated • 1 cup parsley, chopped • 1 egg • 1 teaspoon black pepper • 1 tablespoon dried mint • 1 teaspoon salt • 1 teaspoon paprika • 1 teaspoon ground carvi (caraway) seeds • 1 teaspoon ground coriander seeds For tomato sauce: • 300 grams tomato, chopped • 1 teaspoon harissa • 1 tablespoon garlic, crushed • 3 tablespoons olive oil • Salt to taste • ½ teaspoon black pepper • ½ teaspoon paprika • ½ teaspoon ground carvi (caraway) seeds • ½ teaspoon ground coriander seeds
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