"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

HASHWEE (Chicken Rice Dressing) Recipe

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This recipe for HASHWEE (Chicken Rice Dressing), by , is from The Martha Skaff Shaheen Family Best Of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria Dumke (St George's Guild, 1976)
Added: Sunday, November 21, 2010


2 cups rice
1 lb. lamb (coarsely ground)
1/4 cup pine nuts (snoobar)
1 1/2 tbsps. salt (approximately)
Pepper, cinnamon, all-spice to
2 cups chicken broth
2 cups water

Brown meat, pine nuts and seasonings in large saucepan. Wash and drain rice. Add rice to meat mixture and stir. When rice attains dry appearance, add chicken broth and water. Stir once, bring to fast boil and reduce heat to low. Cook for 15 minutes (or until rice is done.)

Number Of Servings:
Preparation Time:
35 min




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