Renzhezhi Meaning 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

TANGY ZUCCHINI RELISH

Steps:

• Place all veggies in large bowl. Sorinkle with 1/4 cup salt. Let stand overnight.
• Pour off water. Place mixture in large kettle.
• Add the rest of the ingredients and simmer on stove for 30 minutes.
• Prepare jars.
• Fill jars (following canning instructions).
• Process 10 minutes.

EASY ZUCCHINI RELISH

Steps:

• Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
• Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).