Arabian Stuffed Vegetables - {hashwe} Recipe
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Ingredients : Arabian Stuffed Vegetables - {hashwe} Recipe
2 cup Water
1 cup Long-grain rice, raw
=== THE STUFFING ===
1/2 lb Finely ground lamb
1/2 lb Finely ground beef
1 pinch Ground cinnamon
3/4 tsp Ground allspice
Salt, to taste
Freshly-ground black pepper, to taste
3 tbsp Butter
=== VEGETABLES FOR STUFFING ===
Choose any of the following or any
combination. The mixture will fill
4 medium Tomatoes, * see Note 1
< or >
6 medium Zucchini, * see Note 2
< or >
4 medium Bell peppers, * see Note 3
=== COOKING SAUCE ===
1/2 cup Water
1/4 cup Canned tomato sauce
1 Lemon, juice only
* Note 1: Tops cut off and hollowed out for stuffing.
* Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on
end for stuffing.
* Note 3: Tops cut off and cored and seeded for stuffing.
In a 2-quart covered saucepan bring 2 cups of water to a 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 the 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
stovetop over 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 hater. This recipe serves 4.
Variation: Use the same hashwe to stuff a chicken or 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.
Comments: Everyone in the Midle East loves stuffed vegetables. I
believe they are a desert invention.
This recipe is not difficult to prepare and the results are redolent of
the Arabian Nights!
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 02-20-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-09-1995
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 10g Fat (24.8%
calories from fat); 9g Protein; 59g Carbohydrate; 8g Dietary Fiber; 23mg
Cholesterol; 117mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Vegetable; 1
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00
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