Hashweh Recipes

Steps:

• Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
• Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
• Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
• 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.
• *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!

Steps:

• Make the rice: Mix together allspice, cinnamon, black pepper and nutmeg and set aside. Rinse rice in a colander until the water runs almost clear, then soak in cold water for 15 minutes. Drain and let stand for 15 minutes.
• While rice soaks and drains, heat butter and olive oil in a large Dutch oven or nonstick pot over medium-high. Once the butter starts to sizzle, add half of the spice mixture and fry for a few seconds until fragrant. Add meat and cook, breaking the meat up finely with a wooden spoon, until any released water evaporates and the meat is nicely browned, 10 to 15 minutes. (It is important for the meat to be in small even-size pieces.)
• Add drained rice to the pot, along with remaining spices, and stir to combine and coat with the oil. Pour in the stock and bring to a boil. Taste for seasoning: the stock should be saltier than you would like your finished dish to be, so add more salt to your liking, but do so generously.
• Once the mixture boils, lower the heat to maintain a simmer, cover the pot and cook until the liquid has mostly evaporated but the rice is still easy to stir with a spoon and not sticking to the bottom, 8 to 12 minutes. Give the rice a final mix, turn off the heat, then wrap a clean tea towel or paper towels around the lid and cover again. (The towel will absorb excess moisture.) Let sit to steam in the residual heat for 20 minutes.
• While the rice cooks, prepare the topping: Place a small skillet over medium-high and pour in enough oil to thinly coat the bottom (1 to 2 tablespoons). Add pine nuts and stir to coat evenly with the oil. Reduce heat to heat to low and continue to stir until nuts are a light golden color, about 4 minutes. Remove from the heat and drain nuts on a plate lined with paper towels. Repeat with slivered almonds.
• While the rice rests, make the yogurt: Coarsely grate the cucumber and place in a colander in the sink. Sprinkle with salt, mix and set aside for 10 minutes to allow juices to drain. Give the cucumbers one final mix, pressing on them with the back of a spoon to ensure any excess liquid drains. Transfer to a bowl and add the yogurt, garlic and lemon juice and season with salt. Whisk until well combined, taste and add more salt if you'd like.
• Fluff rice with a large fork, transfer to a serving platter and top with toasted nuts. Serve, passing the yogurt around for each person to place a dollop over their rice.

Steps:

• In a large pot over medium heat, heat the olive oil. Add the onions and ground beef and cook until the onions are soft and the ground beef is browned, 5 to 8 minutes. Season with the seven-spice blend, 1/2 teaspoon of the salt and the pepper and stir to combine. Add the rice and remaining 1 teaspoon salt and stir to combine. Pour the chicken broth on top and mix all the ingredients together. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until the rice is fully cooked. Remove from the heat but keep covered and allow the steam to continue cooking the rice for 10 more minutes. Fluff the rice, sprinkle with pine nuts and fresh herbs and use as stuffing for turkey.

Steps:

• Brown nuts in olive oil; set aside.
• Brown ground beef in olive oil with spices.
• Add rice and water, lower heat, simmer until rice is done.