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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hashweh Recipe

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This recipe for Hashweh is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds ground lamb or beef or half-and-half, blended
2 cups white rice (Uncle Ben's)
1 cup toasted pine nuts or toasted slivered almonds or chopped walnuts
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg (we omit this)
3 1/2 cups water with 1 unit of condensed beef stock
4 ounces (half a stick) of butter
Directions:
Directions:
Brown the meat lightly in the butter. Add the rice and seasonings and stir for a couple of minutes more.

Add the water, stir, and bring the mixture to a boil. Cover and cook for 25 minutes.

Add the nuts and stir them in.

Enjoy as is, or use to stuff a chicken, turkey breast, or boned leg of lamb.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
34-40 minutes
Personal Notes:
Personal Notes:
None has ever survived to use as stuffing.

 

 

 

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