Felfel I

== Description ==
Algerian pepper confit
== Ingredients ==
* 8 – 12 miniature sweet peppers
* ¼ cup of pine nuts
* 1½ cup or more of olive oil
* 2 tablespoons of white vinegar
== Directions ==
# Make an incision in the peppers and stuff with whole pine nuts. I used about 8 – 10 in each pepper. You can substitute coarsely chopped almonds or walnuts.
# Cook the peppers over very low heat in the olive oil, turning frequently.
# They will start to blister and take a light golden color.
# Very carefully transfer them to a clean glass jar and cover with the cooking oil.
# If there is not enough olive oil to cover the peppers add more oil.
# Add about 2 tablespoons of white vinegar.
# Seal the jar and let rest at room temperature for at least a day before eating.
# Sprinkle fresh chopped herbs such as flat leaf parsley or coriander leaf on top and wedges of lemon for service if desired.
Category:Algerian Snacks
Category:Algerian Vegetarian
Category:Sweet pepper Recipes
Category:White vinegar Recipes
Category:Pine nut Recipes
Category:Walnut Recipes
Category:Almond Recipes
Category:Recipes that need photos