Hashwe Arabian Stuffed Vegetables Recipes

HASHWEH RICE (ARABIC KEEMA RICE WITH GROUND BEEF)

Steps:

• Start by dicing the onions finely
• To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly
• Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up
• Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left
• Wash the basmati rice several times until the water runs clear and drain it well
• Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely
• Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low
• Leave the rice to cook undisturbed for 20 minutes
• Meanwhile, toast the almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the raisins in there to warm them through. Chop your parsley if using.
• After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes
• Open the pot and fluff the rice with a fork then serve with the garnish on top

HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE

Steps:

• Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
• Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
• Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
• This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
• *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!

HASHWE (ARABIAN STUFFED VEGETABLES)

Steps:

• In a 2-quart covered saucepan bring 2 cups of water to 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 cooked rice thoroughly with the stuffing ingredients.
• Melt butter in skillet over medium high heat and saute garlic for a few minutes.
• Add meat with spices and cook until browned.
• Fill the vegetables loosely with the rice and meat mixture. The rice 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 low heat (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
• Check sauce levels occasionally to see that it is not evaporating. If it gets low, add more hot water, tomato sauce and lemon as necessary.