Hashweh ("rice Stuffing") Middle East, Palestine

Submitted by Palis Favorites

"This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 1⁄2 lbs lamb, finely chopped
• 2 cups rice
• 1 cup pine nuts, and or 1 cup blanched almond
• 2 teaspoons salt
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3 1⁄2 cups water or 3 1/2 cups broth
• 1⁄4 cup butter

directions

1. Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
2. Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
3. Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
4. 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.
5. *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!

Reviews

[Patrick B.]

Soaking the rice in boiling water first to take out the starch keeps the mixture from becoming like paste. At least, that is what my grandmother and mother did, and so do I.

 

[Chrissy H.]

So delicious as a side or even the main course! My husband and I love it.

 

[UmmBinat]

Fabulous! DH said this served as a bed of rice upon which I lay my Recipe #369509 and a fresh salad was a very good meal. I agree masha Allah. I did exchange the allspice for my own Recipe #79179 which I am sure added more flavour. I did use ground beef as ground lamb was not available. I used Basmati rice and highly recommend that. Because of what I was serving it along with I decided on the pine nuts but would like to try it with both together for another meal. I used sea salt for the salt and freshly ground black pepper for the pepper. I omitted the nutmeg as it is a intoxicant and even in small quantities is haram. I chose to use my own homemade chicken stock for the broth in order to be as best flavourful as possible in the normal amount I cook my rice in. Instead of butter I used olive oil because we are dairy free. After cooking the rice on the stove for the time it took to cook my rice, not going by the recipe I baked it in the oven between 325F & 350F along with the cooked cusa (zucchini) on top. I did this to keep it hot but I guess it baked it a bit and made it tastier. This dish impressed and I will definitely be making it again and again. You could always add a handful of raisins to this too! I hope one day even to stuff a chicken in a lamb. But for now to stuff chicken and as a bed of rice as I used it today. Made for Ramadan Tag.

 

[Peachie Keene]

This was simple, basic and deeelish. I prepared it with long grain brown basmati rice (4.5 cups of liquid), 93/7 ground beef and almonds. I chose to serve this as the main dish with Recipe #301543 on the side. They complimented eachother perfectly! Made for PAC Spring 2009 :)

 

[miranda_Jay_sanchez]

I love this dish, my local Middle Eastern Market makes it and I was attempting to recreate it. This recipe was perfect! I added some shredded chicken and used ground beef instead of lamb. Tasted very accurate to the original!