Lebanese Lamb and Rice Stuffing (Hashweh)
Hashweh, which means "stuffing", is a delicious dish made with ground beef or lamb and rice, seasoned with sweet spices. It is very popular in the Middle East and parts of the Mediterranean. While Hashweh is excellent as stuffing for poultry or meat, it also can be a flavorful entree or side dish.
- 2 cups rice rinsed and drained
- 1 lb ground beef or lamb 450 grams
- 2 cups beef broth or lamb broth
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1/4 cup almonds blanched, peeled and silvered
- salt and pepper to taste
- raisins as garnish
- Soak the rice in cold water for 15 minutes or until the rice grain breaks.
- When ready, drain well.
- Now in a cooking pot, combine the ground beef, cinnamon powder, salt, nutmeg, allspice and cook over medium heat.
- Meanwhile, in another pan heat 1 tablespoon of cooking oil and fry the pine nuts and almonds, then set it aside.
- Now top the beef with rice and season the rice with the salt stirring it constantly for a few minutes on medium heat.
- Add the beef broth (or lamb broth) and bring to a boil.
- Reduce the heat to low and cover with a lid and simmer it.
- Continue to cook with the lid on until the water is absorbed and the rice is tender, for about 30 minutes. Note: Add ¼ cup of water if necessary.
- Now place a large serving platter on the opening of the rice pot and carefully flip the pot content on to the platter so that the meat layer now tops the rice.
- Garnish it with roasted pine nuts, almonds, and raisins before serving.
Recipe courtesy of https://www.allfoodsrecipes.com