Arabian Stuffed Vegetables - {Hashwe} Recipe - Cooking Index
Arabian Stuffed Vegetables - {Hashwe} Recipe - Cooking Index
Everyone in the Midle East loves stuffed vegetables. I believe they are a desert invention. This recipe is not difficult to prepare and the results are redolent of the Arabian Nights!
Cuisine: Saudi Arabian| 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 | 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 |
* 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.
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. This recipe serves 4.
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:
THE FRUGAL GOURMET by Jeff Smith - From the 02-20-1991 issue - The Springfield Union-News
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