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Shakla Mehchi

Tomatoes and peppers stuffed with spiced ground meat and herbs. A showstopping Tunisian classic that's rustic, fragrant, and perfect for a family dinner.

60 minMediumServes 4310 cal/serving

TunisianDinnerStovetopStandard

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Ingredients

  • 1 lb ground beef
  • 4 large tomatoes
  • 2 red bell peppers
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp harissa paste
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp olive oil
  • 1/4 tsp salt

Instructions

  1. 1

    Cut the tops off the 4 large tomatoes and 2 red bell peppers. Scoop out the centers, reserving the tomato flesh. Chop the reserved large tomatoes flesh and set aside.

  2. 2

    In a bowl, combine 1 lb ground beef, 1/4 cup finely diced onion, 2 cloves minced garlic, 1 tbsp harissa paste, 2 tbsp chopped fresh mint, 2 tbsp chopped fresh cilantro, and 1/4 tsp salt. Mix gently until just combined.

  3. 3

    Stuff each tomato and pepper with the beef mixture.

  4. 4

    Heat 2 tbsp olive oil in a large pot over medium heat. Arrange the stuffed tomatoes and peppers upright in the pot.

  5. 5

    Add the reserved tomato flesh around the vegetables.

  6. 6

    Cover and simmer for 35-40 minutes until the peppers are tender and the beef is cooked through.

  7. 7

    Internal temperature of beef should reach 160°F. Serve hot.

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Questions

What is Shakla Mehchi?

Tomatoes and peppers stuffed with spiced ground meat and herbs. A showstopping Tunisian classic that's rustic, fragrant, and perfect for a family dinner. This reference files it under Tunisian dinner: made on the stovetop, rated medium and about 60 minutes start to finish.

How much time should I plan for Shakla Mehchi?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 6 (40 minutes): "Cover and simmer for 35-40 minutes until the peppers are tender and the beef is cooked through."

Why does Shakla Mehchi say not to overmix?

Step 2 reads: "Mix gently until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for harissa in Shakla Mehchi?

The entry for Shakla Mehchi calls for 1 tbsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I use ground turkey instead of ground beef in Shakla Mehchi?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Shakla Mehchi uses 1 lb ground beef.

Is Shakla Mehchi spicy?

Moderately. The heat in Shakla Mehchi comes from 1 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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