Hashwe Arabian Stuffed Vegetables Recipes

ROSH HASHANA MEAT-STUFFED VEGETABLES

Steps:

• Knead the beef to make it supple. Sprinkle with salt, pepper and 1 teaspoon of nutmeg. Work in 3 tablespoons of oil, the matzo meal or bread crumbs, grated onion, and a few tablespoons water, working into a pliable ball. Cover and refrigerate.
• Cut zucchini and carrots crosswise into two- to three-inch cylinders, and tunnel out the centers with a sharp knife or apple or vegetable corer, leaving one end intact. Halve potatoes and hollow out the centers. Halve peppers and onions crosswise, removing pith and stems from peppers and inner rings from onions. Fill vegetables with stuffing and set aside.
• Preheat oven to 350 degrees. Place a large Dutch oven over medium heat, and add remaining 4 tablespoons oil. Add diced onions and sauté until translucent. Add tomatoes, beef broth, sugar, turmeric, cinnamon, and remaining 1 1/2 teaspoons nutmeg. Simmer uncovered for 5 minutes.
• Add stuffed vegetables, meat side up, spooning sauce on top. Layer vegetables if necessary. Bring to simmer, cover and transfer to oven. Bake 2 hours. Serve immediately or refrigerate, then remove fat from surface and reheat over low heat until bubbling. Carefully remove each stuffed vegetable with a large spoon, serving two to three per person. If desired, serve with rice.

HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE

Steps:

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

HASHWE (ARABIAN STUFFED VEGETABLES)

Steps:

• 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.
• Mix cooked rice thoroughly with the stuffing ingredients.
• Melt butter in skillet over medium high heat and saute garlic for a few minutes.
• Add meat with spices and cook until browned.
• Fill the vegetables loosely with the rice and meat mixture. The rice 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 low heat (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
• Check sauce levels occasionally to see that it is not evaporating. If it gets low, add more hot water, tomato sauce and lemon as necessary.