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Stuffed Vegetables
(Hashwe)
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| What You Need: |
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2 cups water
1 cup long-grain rice
THE STUFING
½ pound lamb, finely ground
½ pound beef, finely ground
Pinch of ground cinnamon
¼ teaspoon freshly grated nutmeg
¾ teaspoon ground allspice
Salt and freshly ground pepper to taste
3 tablespoons butter, melted
VEGETABLES FOR STUFING (ANY OF THE FOLLOWING OR ANY COMBINATION)
4 medium tomatoes, tops cut off and hollowed for stuffing
or
6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing
or
4 medium belt peppers, tops cut off and cored and seeded for stuffing
COOKING SAUCE
½ cup water
¼ cup canned tomato sauce
Juice of 1 lemon
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| How To Cook: |
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1. 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.
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2. Mix cooked rice thoroughly with the stuffing ingredients.
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3. 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.
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4. Simmer, covered, along with the water, tomato sauce, and lemon juice on 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 water.
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5. Serve accompanied with Arabian Sauce, if desired.
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VARIATION:
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1. Use the same Hashwe to stuff a chicken or a turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage, or slices of eggplant.
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2. Cloves of garlic added to the cooking liquid impart authentic flavor.
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