Felfel mahchi with beef and rice

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Bring an amount of unsalted water suited to the rice and saucepan to the boil (1 litre as a guide). Add the rinsed rice, cook for 7 minutes, then drain: the grains should remain firm at the centre. Spread on a plate to cool slightly.
2. Cut the tops off the peppers and remove the seeds and membranes without piercing the bases. Chop the onion and garlic. Mix the beef with the lukewarm rice, half the onion, one-third of the garlic, parsley, 10 g oil, 2 g tabil, the pepper and 4 g salt. If the meat is already salted, start with 3 g and reserve 1 g to adjust. Take a hazelnut-sized piece of filling, flatten it and cook in a small non-stick frying pan over a medium heat for 2–3 minutes, turning, until it reaches 75°C at the centre, then taste. The filling should be well seasoned before stuffing the peppers.
3. Fill the peppers only three-quarters full without packing down: the rice needs room to swell. Replace the tops. Choose a casserole in which the allocated peppers fit upright, snugly side by side. If there is filling left, do not pack it in; shape it into small meatballs and refrigerate, ready to cook in the sauce alongside the peppers.
4. Soften the reserved half of the onion in the 30 g sauce oil over a medium heat for 5 minutes. Add the remaining garlic, tomato purée, 3 g tabil and harissa; stir for 1 minute. Pour in the tomatoes, 400 g water and the 2 g salt reserved for the sauce, and simmer for 5 minutes.
5. Stand the peppers upright in the sauce and place any meatballs in the gaps. The sauce should reach about halfway up the peppers. Cover and simmer over a low heat for 45–55 minutes. Every 15 minutes, briefly lift the tops and spoon a little sauce over the filling.
6. Check a pepper: its flesh should yield to a knife, the rice should be tender and the filling should reach 75°C at the centre. Check that any meatballs also reach 75°C at the centre. Cook for another 10 minutes if needed. Uncover and reduce the sauce for 5 minutes if thin, taste and adjust its seasoning, then rest for 5 minutes before dividing the peppers according to the planned portions.

Variants and their steps remain below the recipe.