Hashwe (Arabian Stuffed Vegetables) is a traditional Arabian recipe for a classic dish of vegetables stuffed with hashwe stuffing that are cooked in a lemon juice and tomato stock. The full recipe is presented here and I hope you enjoy this classic Arabian version of: Arabian Stuffed Vegetables (Hashwe).
Vegetables For Stuffing: note, a single batch of stuffing is enough to fill any of the individual vegetable choices below, but you can use a mixture, if desired.
4 medium tomatoes, tops cut off and hollowed out
6 medium courgettes, cut into 8cm lengths, hollowed out with a melon borer
4 medium bell peppers, tops cut off, cored and de-seeded
For the Cooking Stock:
120ml water
60ml passata (tomato sauce)
juice of 1 lemon
Method:
Prepare the stuffing according to the Hashwe stuffing recipe.
Fill the vegetables quite loosely with the rice mixture (do not tamp it down, as it will expand during cooking), leaving a little room at the top and sides for expansion. Arrange the vegetables in a covered deep frying pan, skillet or wok. Add the water, passata and lemon juice then bring the mixture to a simmer. Cover tightly and cook for about 20 minutes (for the tomatoes) and 30 minutes (for the courgettes and bell peppers). Top-up the water levels, as necessary.
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