Felfel

Roast the hot green peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is completely charred and blackened.

Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 5 minutes to loosen the skin.

Once cooled slightly, peel away the charred skin under cool running water, working gently to preserve the pepper flesh.

Make a small slit in each peeled pepper with a sharp knife and carefully remove the seeds and white membrane inside.

Coarsely chop the walnuts and pine nuts together, or pulse them briefly in a food processor until they reach a chunky consistency.

Mince the garlic clove and chive stalks finely, then combine with the chopped nuts, salt, olive oil, and lemon juice or vinegar in a bowl.

Stuff each prepared pepper generously with the walnut and pine nut mixture, pressing gently so the filling stays inside.

Arrange the stuffed peppers on a serving platter and drizzle any remaining filling mixture over the top before serving at room temperature.