Hashwe

Description
This recipe is for 4 serves.

Ingredients

 * 2	cup	Water
 * 1	cup	Long-grain rice raw

THE STUFFING

 * 1/2	lb	Finely ground lamb
 * 1/2	lb	Finely ground beef
 * 1	pch	Ground cinnamon
 * 3/4	tsp	Ground Allspice
 * Salt to taste
 * Freshly-Ground Black Pepper to taste
 * 3	tbl	Butter

VEGETABLES FOR STUFFING

 * Choose any of the following or any combination. The mixture will fill:
 * 4	med	Tomatoes * see Note 1 or 6	med	Zucchini * see Note 2 or 4	med	Bell Peppers * see Note 3

COOKING SAUCE

 * 1/2	cup	Water
 * 1/4	cup	Canned Tomato sauce
 * 1	x	Lemon Juice only

Directions

 * 1) * Note 1: Tops cut off and hollowed out for stuffing.
 * 2) * Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.
 * 3) * Note 3: Tops cut off and cored and seeded for stuffing.
 * 4) 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.
 * 5) Drain and cool before proceeding with the recipe.
 * 6) Mix the cooked rice thoroughly with the stuffing ingredients.
 * 7) 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.
 * 8) 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).
 * 9) Check water to see that it is not evaporating. If it gets low add more hot hater.
 * 10) This recipe serves 4.
 * 11) Variation: 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. Cloves of garlic added to the cooking liquid impart authentic flavor.
 * 12) Comments: Everyone in the Midle East loves stuffed vegetables. I believe they are a desert invention.
 * 13) This recipe is not difficult to prepare and the results are redolent of the Arabian Nights!