Best 2 Hashwe Arabian Stuffed Vegetables Recipes

Tantalize your taste buds with the delectable medley of flavors from the Middle East! Hashweh, a traditional Arabian stuffed vegetable dish, is a symphony of textures and aromatic spices that will transport you to the vibrant souks of the region. This article presents a culinary journey through three variations of Hashweh, each bursting with unique ingredients and cooking techniques.

Embark on a culinary adventure with the classic Hashweh recipe, where tender bell peppers, tomatoes, and zucchini are stuffed with a flavorful blend of ground beef, rice, and aromatic spices. Experience a delightful twist with the Hashweh bi Lahme, where succulent minced meat is combined with nuts, dried fruits, and tangy pomegranate molasses. For a vegetarian indulgence, explore the Hashweh bil Fattoush, a vibrant combination of sautéed vegetables, herbs, and tangy dressing, all wrapped in crisp pita bread.

Prepare to be captivated by the vibrant colors, enticing aromas, and exquisite flavors of Hashweh, a dish that embodies the culinary heritage of the Middle East.

Here are our top 2 tried and tested recipes!

HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE

Hashweh (

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!

Provided by Palis Favorites

Categories < 60 Mins

Time 35m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

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

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!

Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4

HASHWE (ARABIAN STUFFED VEGETABLES)

Hashwe (Arabian Stuffed Vegetables) image

Make and share this Hashwe (Arabian Stuffed Vegetables) recipe from Food.com.

Provided by noway

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups water
1 cup long-grain rice
2 -3 garlic cloves, minced
1/2 lb lamb, finely ground
1/2 lb beef, finely ground
1 pinch ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
salt & freshly ground black pepper, to taste
3 tablespoons butter, melted
4 medium tomatoes, tops cut off and hollowed for stuffing
6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing
4 medium bell peppers, tops cut off and cored and seeded for stuffing
1/2 cup water
1/4 cup canned tomato sauce
1 lemon, juice of

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.

Tips:

Choose the right vegetables: Vegetables like bell peppers, tomatoes, zucchini, and eggplants are perfect for stuffing. They hold their shape well and can withstand the cooking process.
Prepare the vegetables properly: Make sure to wash and dry the vegetables thoroughly before stuffing them. You may also need to remove the seeds or cores from some vegetables, such as bell peppers and tomatoes.
Use a flavorful stuffing: The stuffing is what gives the stuffed vegetables their flavor, so make sure it's packed with flavor. You can use a variety of ingredients in your stuffing, such as rice, meat, vegetables, and herbs.
Cook the stuffed vegetables properly: The cooking time for stuffed vegetables will vary depending on the type of vegetables you're using and the filling. Generally, you'll want to cook the vegetables until they are tender and the filling is cooked through.
Serve the stuffed vegetables with your favorite sauce: Stuffed vegetables can be served with a variety of sauces, such as tomato sauce, yogurt sauce, or tahini sauce.

Conclusion:

Hashweh is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its variety of flavors and textures, it's sure to please everyone at your table. So next time you're looking for a new and exciting way to cook vegetables, give Hashweh a try!