Hashwe Arabian Stuffed Vegetables Recipes

SWEET POTATO-BEET HASH

Steps:

• Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
• Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.

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.