Hashwe Stuffing is a traditional Arabian recipe for a classic stuffing or forcemeat of rice, lamb, beef and spices that's typically used for vegetables. The full recipe is presented here and I hope you enjoy this classic Arabian version of: Hashwe Stuffing.
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This is a classic Arabic stuffing that's typically used for stuffing vegetables prior to braising. However, it also works so well as a stuffing for chicken, turkey, rabbit or veal that the recipe has to be given stand-alone here.
Ingredients:
500ml water
300g long-grain rice
225g lamb, finely minced (ground)
225g beef, finely minced (ground)
pinch of ground cinnamon
1/4 tsp freshly-grated nutmeg
1/4 tsp ground allspice
salt and freshly-ground black pepper
3 tbsp butter, melted
Method:
Add the water to a 2l pan and bring to a boil. Stir in the rice then return to a boil, cover the pan tightly and turn off the heat. Allow to stand for 5 minutes then drain the rice and set aside to cool completely.
In a bowl, mix together the rice and stuffing ingredients. Stir until completely combined then use to stuff your dish.
