Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Arabian Stuffed Vegetables - Hashwe Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasArabian Stuffed Vegetables - Hashwe Recipe - Cooking Index

Arabian Stuffed Vegetables - Hashwe

Everyone in the Midle East loves stuffed vegetables. I believe they are a desert invention.

Cuisine: Saudi Arabian
Type: Lamb, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 cups 474mlWater
1 cup 160g / 5.6ozLong-grain rice - raw
  The Stuffing
1/2 lb 227g / 8ozFinely ground lamb
1/2 lb 227g / 8ozFinely ground beef
1 teaspoon 5mlGround cinnamon
3/4 teaspoon 3.8mlGround allspice
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlButter
  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 118mlWater
1/4 cup 59mlCanned 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.


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.

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


Average rating:

6.3 (8 votes)

Submit your rating:

Click a star to rate this recipe.