Recipe - Hashwe

2 cup Water
1 cup Longgrain rice

THE STUFFING
One half pound Lamb; finely ground
One half pound Beef; finely ground
1 pn Ground cinnamon
One fourth teaspoon Freshly grated nutmeg
One fourth teaspoon Ground allspice
Salt and freshly ground
pepper to taste
3 tablespoon Butter; melted

VEGETABLES FOR STUFFING
Choose any of the following
or any combination. The
mixture will fill:
4 md Tomatoes; tops cut off
and hollowed for stuffing
or
6 md Zucchini; cut into
3inch lengths; hollowed
out with a corer; placed
on end for stuffing or
4 md Bell peppers; tops cut
off and cored and seeded
for stuffing

COOKING SAUCE
One half cup Water
One fourth cup Canned tomato sauce
1 Lemon; juice of

From: elayne@usa.pipeline.com (Elayne Cohen)

Date: Wed, 17 Jul 1996 21:42:56 GMT
In a 2quart 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.

Fill the vegetables loosely with the rice mixture. It 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 flame (30 minutes for bell
peppers and zucchini; 20 minutes for tomatoes). Check water to see that it
is not evaporating. If it gets low, add more hot water.

VARIATION Use the same Hashwe to stuff a chicken or a turkey. Or wrap in
partially cooked fresh grape leaves, Swiss chard, cabbage, or slices of
eggplant. Cloves of garlic added to the cooking liquid impart authentic
flavor.

Serve accompanied with Leban Sauce, if desired. Serves 4.

From The Frugal Gourmet

JEWISHFOOD digest 262

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.