Hashweh ("rice Stuffing") Middle East, Palestine

READY IN: 35mins
Recipe by Pali's 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!

Top Review by 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.

Ingredients Nutrition


  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!

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