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Nutrition Facts
Serving Size 1 (300g) Recipe makes 6 servings
Calories 625
Calories from Fat 313		(50%)
Amount Per Serving		%DV
	Total Fat 34.8g	53%
	Saturated Fat 10.8g	53%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 8.9g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 1072mg		44%
Potassium 397mg		11%
Total Carbohydrate 55.0g		18%
	Dietary Fiber 2.0g	7%
	Sugars 0.9g
Protein 23.4g		46%
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Hashweh ("rice Stuffing") Middle East, Palestine

Recipe #322603 | 35 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Pali's Favorites
Sep 3, 2008

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!

SERVES 6 -8 , 6 -8 servings (change servings and units)

Ingredients

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 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 broth
1/4 cup butter

Directions

1
Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
2
Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
3
Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
4
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.
5
*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!

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Featured Reviews for This Recipe

From: UmmBinat

On Sep 7, 2009

Fabulous! DH said this served as a bed of rice upon which I lay my Greek Stuffed Zucchini (Halal) (Kolokithakia Yemista) (Gluten Fr and a fresh salad was a very good meal. I agree masha Allah. I did exchange the allspice for my own Baharat Aka Middle East Mixed Spices - the Real Mix which I am sure added more flavour. I did use ground beef as ground lamb was not available. I used Basmati rice and highly recommend that. Because of what I was serving it along with I decided on the pine nuts but would like to try it with both together for another meal. I used sea salt for the salt and freshly ground black pepper for the pepper. I omitted the nutmeg as it is a intoxicant and even in small quantities is haram. I chose to use my own homemade chicken stock for the broth in order to be as best flavourful as possible in the normal amount I cook my rice in. Instead of butter I used olive oil because we are dairy free. After cooking the rice on the stove for the time it took to cook my rice, not going by the recipe I baked it in the oven between 325F & 350F along with the cooked cusa (zucchini) on top. I did this to keep it hot but I guess it baked it a bit and made it tastier. This dish impressed and I will definitely be making it again and again. You could always add a handful of raisins to this too! I hope one day even to stuff a chicken in a lamb. But for now to stuff chicken and as a bed of rice as I used it today. Made for Ramadan Tag.

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From: Peachie Keene

On Apr 15, 2009

This was simple, basic and deeelish. I prepared it with long grain brown basmati rice (4.5 cups of liquid), 93/7 ground beef and almonds. I chose to serve this as the main dish with Baked Butternut Squash and Parmesan Cheese Gratin on the side. They complimented eachother perfectly! Made for PAC Spring 2009

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From: Chef #1209281

On Mar 19, 2009

I love this dish, my local Middle Eastern Market makes it and I was attempting to recreate it. This recipe was perfect! I added some shredded chicken and used ground beef instead of lamb. Tasted very accurate to the original!

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