The gadget spec URL could not be found
The gadget spec URL could not be found
The gadget spec URL could not be found
Meat, Rice and Tomato Stuffing [Hashwet Lahme wa Riz ma Banadoora]:
Submitted by: Fadwa | Date Added: 20 Jul 2010
Listed in: Lebanese Meat / Stuffed with Meat

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?

• about 1/2 cup (3-1/2 oz) white short grain rice
• about 5 oz minced (ground) lamb
• 2 medium ripe toamtoes, topped but whole, or same amount (8 oz) Italian canned
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon finely ground black pepper
• salt to taste

• Wash the rice in two or three changes of cold water, drain and put in a mixing bowl.
• Add the minced meat and squeeze the fresh tomatoes with your hands over the meat and rice, extracting as much juice and pulp as you can.
• Then place the skins at the bottom of the pan in which you will cook the stuffed vegetables.
• If you are using canned tomatoes, use chopped ones and pour them straight over the meat and rice.
• Season with cinnamon, allspice, pepper and salt to taste and mix together with your hands to blend well.
• Taste, adjust seasoning if necessary, and use with the vegetable of your choice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)