Hashwe

Description
Arabian stuffed vegetables - Everyone in the Midle East loves stuffed vegetables. I believe they are a desert invention. This recipe is not difficult to prepare and the results are redolent of the Arabian Nights!
 * This recipe is for 4 serves.

Ingredients

 * 2 cups water
 * 1 cup long-grain rice raw

Stuffing

 * ½ lb finely ground lamb
 * ½ lb finely ground beef
 * 1 pinch ground cinnamon
 * ¾ tsp ground allspice
 * salt to taste
 * freshly-ground black pepper to taste
 * 3 tbsp butter

Vegetables for stuffing
Choose any of the following or any combination. The mixture will fill:
 * 4 medium tomatoes, tops cut off and hollowed out for stuffing.
 * 6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.
 * 4 medium bell peppers, tops cut off and cored and seeded for stuffing.

Cooking sauce

 * ½ cup water
 * ¼ cup canned tomato sauce
 * 1 x lemon juice only

Directions

 * 1) In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the rice, return to the boil, cover and turn off the heat. Let stand for 5 minutes.
 * 2) Drain and cool before proceeding with the recipe.
 * 3) Mix the cooked rice thoroughly with the stuffing ingredients.
 * 4) 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.
 * 5) Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
 * 6) Check water to see that it is not evaporating. If it gets low add more hot hater.

Variation

 * 1) Use the same hashwe to stuff a chicken or turkey or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage or slices of eggplant.
 * 2) Cloves of garlic added to the cooking liquid impart authentic flavor.