Yield: 4 Servings
|1 cup||Long-grain rice|
|½ pounds||Lamb; finely ground|
|½ pounds||Beef; finely ground|
|1 pinch||Ground cinnamon|
|¼ teaspoon||Freshly grated nutmeg|
|¼ teaspoon||Ground allspice|
|\N \N||Salt and freshly ground pepper to taste|
|3 tablespoons||Butter; melted|
|\N \N||Choose any of the following or any combination. The mixture will fill:|
|4 mediums||Tomatoes; tops cut off and hollowed for stuffing or-|
|6 mediums||Zucchini; cut into 3-inch lengths; hollowed out with a corer; placed on end for stuffing -or-|
|4 mediums||Bell peppers; tops cut off and cored and seeded for stuffing|
|¼ cup||Canned tomato sauce|
|1 \N||Lemon; juice of|
VEGETABLES FOR STUFFING
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 21:42:56 GMT In a 2-quart covered saucepan bring 2 cups of water to boil. Add the rice, return to the boil, cover, and turn off the heat. Let stand for 5 minutes.
Drain and cool before proceeding with the recipe.
Mix cooked rice thoroughly with the stuffing ingredients.
Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered, deep skillet. Simmer, covered, along with the water, tomato sauce, and lemon juice on low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes). Check water to see that it is not evaporating. If it gets low, add more hot water.
VARIATION Use the same Hashwe to stuff a chicken or a turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage, or slices of eggplant. Cloves of garlic added to the cooking liquid impart authentic flavor.
Serve accompanied with Leban Sauce, if desired. Serves 4.
>From The Frugal Gourmet
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .