Hashweh ("Rice Stuffing") Middle East, Palestine Recipe

Name: Hashweh ("Rice Stuffing") Middle East, Palestine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs lamb, finely chopped; 2 cups rice; 1 cup pine nuts, and or 1 cup 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 3 1/2 cups broth; 1/4 cup butter

Servings: persons

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 1 cup 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 3 1/2 cups broth
1/4 cup butter

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!

1353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs lamb, finely chopped, 2 cups rice, 1 cup pine nuts, and or 1 cup blanched almond, 2 teaspoons salt, and more.

Yes, Hashweh ("Rice Stuffing") Middle East, Palestine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hashweh ("Rice Stuffing") Middle East, Palestine

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