This is the most common filling and is called hashwa. If the vegetables are going to be stewed, the filling can be mixed raw. If the vegetables are going to be baked, the filling must be cooked first, because the rice needs liquid. Short-grain or round rice is used because it is sticky and binds the filling.

　　

Ingredients

to fill about 2 pounds of vegetables

　　1 onion, finely chopped (optional)

　　2 tablespoons vegetable oil

　　1/2 pound lean ground lamb or beef

　　1/3 cup short-grain or round rice, washed and drained

　　1 tomato, peeled and chopped (optional)

　　3 tablespoons finely chopped parsley (optional)

　　Salt and pepper

　　1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice

　　

Step 1

If the vegetables are going to be stewed, put all the ingredients together in a bowl and knead well by hand until thoroughly blended. Do not fill the vegetables more than three-quarters full, to allow for the expansion of the rice.

　　

Step 2

If you will be baking the vegetables in the oven, the filling must be cooked. Fry the onion in 2 tablespoons of oil till soft, add the ground meat, and stir gently, crushing and turning it over, until it changes color. Add the rest of the ingredients, mix well, cover with 3/4 cup water, and simmer for 18 minutes, or until the rice is done.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf