“Hashweh” is the Arabic word for “stuffing”. This is the most popular stuffing for holiday turkey and chicken. The aroma of the spices fills the house and whets the whole family’s appetite. It is also served as a side dish with many Middle Eastern dishes.
As a Side Dish: Place the ground lamb or beef, Clarified Butter, MIDDLE EASTERN BLEND and salt in a medium saucepan and brown well. Add rice and stir for 1 minute. Add water and half of the nuts (set the other half aside for garnish). Bring to a boil. Reduce heat and simmer, covered, for 25 minutes or until rice is tender and water is absorbed. Gently stir rice about half way through the cooking. When rice is done, give it another gentle stir. If the rice is sticking to the bottom of the pan, add a couple tablespoons of water. Cover and let it sit for about 10 minutes before serving. The 10-minute rest period allows the rice to firm up so the grains will stay separated. Place Hashweh on a platter and sprinkle with remaining nuts.
As a Turkey or Chicken Stuffing: Prepare as above except reduce water to 1 3/4 cups. Cook until water is absorbed, and then stuff the bird.
- 1/2 lb: Pound Lean Ground Lamb or Beef
- 2 tbsp Clarified Butter
- 2 tsp Middle Eastern Blend
- 1 tsp Salt
- 1 c Parboiled Rice (Uncle Ben’s)
- 2 c Water
- 1/4 c Pine Nuts or Slivered Almonds, toasted