Hashweh Bil-Zeit

Lebanese Vegetable Stuffing

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Preparation info

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

  • ⅔ cup short-grain (risotto) rice
  • 1½ pounds tomatoes, roughly chopped
  • 6 scallions, trimmed and thinly sliced
  • Leaves from 1 small bunch flat-leaf parsley, roughly chopped
  • ⅓ cup mint leaves, roughly chopped
  • 3 tablespoons sumac
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • Salt and pepper
  • Juice of 1 large lemon
  • ½ cup olive oil

Method

Wash the rice in three changes of cold water. Drain and put in a mixing bowl. Then add all the remaining ingredients. Mix well. Adjust the seasoning.

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