Hashweh – The Arab Stuffing
Last Updated on July 2, 2022 by Team HH
Ingredients:
3 cups rice, rinsed thoroughly (I used uncle ben in the video, but you can use a jasmine rice instead which I do often, just cook the rice according to package directions)
4 ½ cups water
1 ½ lb meat cut with chili blade (or ground meat or vegetarian meat crumbles – more explanation in the video)
½ stick (4 tablespoons) butter or samneh
2 tablespoons allspice, separated
2 tablespoons 7 spice, separated
¼ teaspoon nutmeg
Salt and pepper to taste
Toppings Suggestions:
Pine nuts or slivered almonds toasted in 1 tablespoon butter or samneh
Parsley
Plain yogurt
Directions:
In a large pot over medium high heat, add the butter and melt fully. Once the butter is melted, add in the meat and break up into small pieces as it browns. Once it is almost fully cooked, add in 1 tablespoon allspice, 1 tablespoon 7 spice, salt and pepper.
Add in then rinsed rice to the pot and stir so the spices, meat and butter are coating each grain evenly and there are no clumps of rice. Add in the remaining tablespoon of allspice and 7 spice along with the nutmeg and salt and pepper (being aware of how much salt you added to the meat).
Add the water to the pot and bring to a boil. Once it boils, bring the heat down to low, cover the pot and let simmer until the rice is fully cooked.
Once the rice is fully cooked, remove from heat and remove the lid, fluff the rice with a fork and set aside. Toast the pine nuts or slivered almonds -if using – in 1 tablespoon butter or samneh. Serve with plain yogurt on the side. Enjoy, Sahtein!
Hashweh – The Arab Stuffing
Ingredients
- 3 cups rice rinsed thoroughly (I used uncle ben in the video, but you can use a jasmine rice instead which I do often, just cook the rice according to package directions)
- 4 ½ cups water
- 1 ½ lb meat cut with chili blade or ground meat or vegetarian meat crumbles – more explanation in the video
- ½ stick 4 tablespoons butter or samneh
- 2 tablespoons allspice separated
- 2 tablespoons 7 spice separated
- ¼ teaspoon nutmeg
- Salt and pepper to taste
Toppings Suggestions:
- Pine nuts or slivered almonds toasted in 1 tablespoon butter or samneh
- Parsley
- Plain yogurt
Instructions
- In a large pot over medium high heat, add the butter and melt fully. Once the butter is melted, add in the meat and break up into small pieces as it browns. Once it is almost fully cooked, add in 1 tablespoon allspice, 1 tablespoon 7 spice, salt and pepper.
- Add in then rinsed rice to the pot and stir so the spices, meat and butter are coating each grain evenly and there are no clumps of rice. Add in the remaining tablespoon of allspice and 7 spice along with the nutmeg and salt and pepper (being aware of how much salt you added to the meat).
- Add the water to the pot and bring to a boil. Once it boils, bring the heat down to low, cover the pot and let simmer until the rice is fully cooked.
- Once the rice is fully cooked, remove from heat and remove the lid, fluff the rice with a fork and set aside. Toast the pine nuts or slivered almonds -if using – in 1 tablespoon butter or samneh. Serve with plain yogurt on the side. Enjoy, Sahtein!
