Best 3 Hashweh Rice Stuffing Middle East Palestine Recipes
**Hashweh Rice Stuffing: A Culinary Journey through the Middle East and Palestine**
Embark on a tantalizing culinary adventure with Hashweh Rice Stuffing, a delectable dish that embodies the rich culinary traditions of the Middle East and Palestine. This flavorful stuffing combines fragrant rice, succulent meat, and a symphony of aromatic spices, creating a harmonious blend of textures and flavors. Discover the secrets of this beloved dish through our curated collection of recipes, each offering unique interpretations of this iconic Middle Eastern cuisine.
**1. Classic Palestinian Hashweh Rice Stuffing:**
Delve into the heart of Palestinian cuisine with this traditional Hashweh recipe. Perfectly cooked rice is combined with tender lamb or beef, sautéed vegetables, and a vibrant blend of Middle Eastern spices. This classic stuffing is often served alongside roasted chicken or lamb, making it a centerpiece of festive gatherings.
**2. Vegetarian Hashweh Rice Stuffing:**
For a meatless variation, try this vegetarian Hashweh recipe that bursts with flavor and texture. Instead of meat, a medley of sautéed vegetables, such as zucchini, carrots, and bell peppers, takes center stage. Fragrant herbs and spices, like cumin and coriander, add depth and warmth to this satisfying plant-based stuffing.
**3. Levantine Hashweh Rice Stuffing:**
Explore the culinary diversity of the Levant region with this Levantine Hashweh recipe. This variation features a combination of ground lamb and beef, along with a generous amount of pine nuts and golden raisins. The addition of fragrant allspice and a touch of cinnamon creates a unique and captivating flavor profile.
**4. Syrian Hashweh Rice Stuffing:**
Embark on a culinary journey to Syria with this aromatic Hashweh recipe. This version showcases the distinct flavors of Syrian cuisine, with a focus on fragrant spices and herbs. Ground beef or lamb is combined with rice, sautéed vegetables, and a symphony of spices, including cumin, coriander, and paprika. The result is a flavorful stuffing that will tantalize your taste buds.
**5. Jordanian Hashweh Rice Stuffing:**
Discover the culinary delights of Jordan with this flavorful Hashweh recipe. This variation features a combination of ground beef and lamb, along with a generous amount of toasted almonds and pine nuts. The addition of sweet raisins and a touch of cinnamon creates a harmonious balance of flavors that will leave you craving more.
**6. Lebanese Hashweh Rice Stuffing:**
Uncover the culinary secrets of Lebanon with this delectable Hashweh recipe. This version combines fragrant rice with tender lamb or beef, sautéed vegetables, and a vibrant blend of Lebanese spices. The addition of tangy pomegranate molasses and a touch of mint creates a refreshing and flavorful stuffing that will delight your senses.
HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE
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
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
HASHWEH (SPICED RICE AND MEAT WITH YOGURT)
Hashweh means stuffing in Arabic, hence the name of this dish that is used to fill chicken, lamb, pigeon and almost any other poultry or meat that can be stuffed. The combination of warm spices, fluffy rice and tender meat with the crispy, fried nuts is so delicious, it has become a meal in its own right. For a more elaborate presentation, you can top it with shredded chicken or lamb. Whichever way you serve it, you're in for a real treat, with a recipe so simple it can easily make its way into your weekly dinner rotation. Hashweh pairs perfectly with a salad of finely chopped cucumbers, tomatoes and onions dressed with lemon, olive oil, salt and some dried mint.
Provided by Reem Kassis
Categories dinner, stuffing and dressing, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the rice: Mix together allspice, cinnamon, black pepper and nutmeg and set aside. Rinse rice in a colander until the water runs almost clear, then soak in cold water for 15 minutes. Drain and let stand for 15 minutes.
- While rice soaks and drains, heat butter and olive oil in a large Dutch oven or nonstick pot over medium-high. Once the butter starts to sizzle, add half of the spice mixture and fry for a few seconds until fragrant. Add meat and cook, breaking the meat up finely with a wooden spoon, until any released water evaporates and the meat is nicely browned, 10 to 15 minutes. (It is important for the meat to be in small even-size pieces.)
- Add drained rice to the pot, along with remaining spices, and stir to combine and coat with the oil. Pour in the stock and bring to a boil. Taste for seasoning: the stock should be saltier than you would like your finished dish to be, so add more salt to your liking, but do so generously.
- Once the mixture boils, lower the heat to maintain a simmer, cover the pot and cook until the liquid has mostly evaporated but the rice is still easy to stir with a spoon and not sticking to the bottom, 8 to 12 minutes. Give the rice a final mix, turn off the heat, then wrap a clean tea towel or paper towels around the lid and cover again. (The towel will absorb excess moisture.) Let sit to steam in the residual heat for 20 minutes.
- While the rice cooks, prepare the topping: Place a small skillet over medium-high and pour in enough oil to thinly coat the bottom (1 to 2 tablespoons). Add pine nuts and stir to coat evenly with the oil. Reduce heat to heat to low and continue to stir until nuts are a light golden color, about 4 minutes. Remove from the heat and drain nuts on a plate lined with paper towels. Repeat with slivered almonds.
- While the rice rests, make the yogurt: Coarsely grate the cucumber and place in a colander in the sink. Sprinkle with salt, mix and set aside for 10 minutes to allow juices to drain. Give the cucumbers one final mix, pressing on them with the back of a spoon to ensure any excess liquid drains. Transfer to a bowl and add the yogurt, garlic and lemon juice and season with salt. Whisk until well combined, taste and add more salt if you'd like.
- Fluff rice with a large fork, transfer to a serving platter and top with toasted nuts. Serve, passing the yogurt around for each person to place a dollop over their rice.
HASHWEH
Make and share this Hashweh recipe from Food.com.
Provided by phil.stratton
Categories Brown Rice
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown nuts in olive oil; set aside.
- Brown ground beef in olive oil with spices.
- Add rice and water, lower heat, simmer until rice is done.
Nutrition Facts : Calories 508.8, Fat 30.4, SaturatedFat 4.7, Cholesterol 36.9, Sodium 626.2, Carbohydrate 41.2, Fiber 4, Sugar 1.6, Protein 20.2
Tips:
- For the best flavor, use high-quality basmati rice. It cooks up light and fluffy, and has a nutty flavor that pairs well with the other ingredients in this dish.
- Be sure to rinse the rice thoroughly before cooking. This will remove any starch from the surface of the grains, which will help them cook evenly and prevent them from sticking together.
- Use a large pot to cook the rice. This will give the grains plenty of room to expand and cook evenly.
- Bring the water to a boil before adding the rice. This will help to ensure that the rice cooks evenly.
- Once the water has come to a boil, reduce the heat to low, cover the pot, and simmer the rice for 18-20 minutes, or until all of the water has been absorbed.
- While the rice is cooking, prepare the filling. In a large skillet, heat some olive oil over medium heat. Add the onion and cook until softened. Then, add the ground beef and cook until browned. Drain off any excess grease.
- Once the rice and filling are cooked, fluff the rice with a fork and then stir in the filling. Season to taste with salt and pepper.
- Serve the hashweh hot, garnished with fresh parsley or cilantro.
Conclusion:
Hashweh is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover rice, and it is also a good option for a vegetarian meal. With its combination of fluffy rice, flavorful filling, and aromatic spices, hashweh is sure to please everyone at your table.
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