Vegetarian Stuffing (Hashweh bil-Zeyt) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| about 3/4 cup (5 oz) white short grain rice | 2 medium (about 10-1/2 oz) firm red tomatoes, diced into 1/4-inch-square cubes | 1/2 bunch spring onions (scallions), trimmed and thinly sliced |
| 1/2 bunch flat-leafed parsley (about 3-/12 oz on the stalk), washed, dried, moist of the stalks cut off, chopped medium-fine | 1/4 bunch mint (about 2 oz on the stalk), leaves only, chopped medium-fine | 2 heaped tablespoons sumac |
| 1/4 teaspoon ground cinnamon | 1/2 teaspoon ground allspice | 1/4 teaspoon finely ground black pepper |
| salt to taste | juice of 1 large lemon, or to taste | 1/2 cup plus 2 tablespoons extra virgin olive oil |
| 1 | Wash the rice in two or three changes of cold water, drain thoroughly and put in a mixing bowl. Add the diced tomatoes, sliced onions, chopped parsley and mint. Season with sumac, cinnamon, allspice, pepper and salt to taste. Pour in the lemon juice and olive oil and mix well together-the stuffing should look like a salad. Taste, adjust seasoning if necessary, and use with the vegetable of your choice. |
| 2 | You can vary on this stuffing by adding split chick peas (1/3 cup), soaked overnight and skinned. A variation from the south is to leave out the lemon juice and olive oil and increase the amount of sumac to 3 tablespoons. |