Arabian Stuffed Vegetables - Hashwe

Recipe Ingredients

2 cups	474ml	Water
1 cup	160g / 5.6oz	Long-grain rice - raw
		The Stuffing
1/2 lb	227g / 8oz	Finely ground lamb
1/2 lb	227g / 8oz	Finely ground beef
1 teaspoon	5ml	Ground cinnamon
3/4 teaspoon	3.8ml	Ground allspice
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter
		Vegetables For Stuffing
		Choose any of the following or any
		Combination The Mixture Will Fill
4		Tomatoes - * see note 1 (medium) < or >
6		Zucchini - * see note 2 (medium) < or >
4		Bell peppers - * see note 3 (medium)
		Cooking Sauce
1/2 cup	118ml	Water
1/4 cup	59ml	Canned tomato sauce
1		Lemon - juice only

Recipe Instructions

In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the rice, return to the boil, cover and turn off the heat. Let stand for 5 minutes.

Drain and cool before proceeding with the recipe. Mix the cooked rice thoroughly with the stuffing ingredients.

Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered deep skillet.

Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes). Check water to see that it is not evaporating. If it gets low add more hot hater.

Hints

Note 1: Tops cut off and hollowed out for stuffing.

Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.

Note 3: Tops cut off and cored and seeded for stuffing.

Variation: Use the same hashwe to stuff a chicken or turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage or slices of eggplant. Cloves of garlic added to the cooking liquid impart authentic flavor.

Source:
This recipe is not difficult to prepare and the results are redolent of the Arabian Nights! THE FRUGAL GOURMET by Jeff Smith

Rating

Average rating:

6.3 (8 votes)

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