← Back to Search Results
Jewish, Middle Eastern, Syria
Aleppian Ground Meat and Rice Filling

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Hashu

In Aleppo, any hashu that was left over after stuffing vegetables was often cooked immediately over the stove, lightly sautéed in oil, along with a chopped onion. Today, the leftover hashu is formed into torpedo shapes and added to the roasting pan with any of the stuffed vegetable (mehshi) dishes.

When the Jewish community still lived in Aleppo, hashu consisted mostly of rice because meat was expensive. When cooking any of the mehshi dishes, it was necessary to place a plate on top of the stuffed vegetables and a small bottle filled with water on top of that to weigh down the dish, in order to prevent the rice in the hashu mixture from growing toolarge and escaping the vegetable cavity. Today, because many cooks can afford to use a greater proportion of meat in hashu, less weight is needed and they use only the plate. When there is a fancy occasion, snobar (pine nuts) are added to the hashu.

Ingredients

  • 1 pound ground beef
  • 1/3 cup short-grain white rice
  • 1 teaspoon ground allspice
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 1 onion, chopped (½ cup, optional)
  • 1 cup pine nuts (optional)

Directions

1. Soak rice in water, enough to-cover, for 30 minutes. Drain.

2. Combine the meat, rice, allspice, vegetable oil, cinnamon, salt, white pepper, and, if desired, onion and pine nuts in a large mixing bowl. Mix well. Use as required by other recipes.

Notes

Extra hashu can be shaped into walnut-size balk or torpedo shapes and added to the roaster when preparing a recipe using hashu.


© 2007 Poopa Dweck
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings includes 1 teaspoon of added salt.

301kcal (15%)
20mg (2%)
1mg (2%)
0mcg RAE (0%)
296mg
56mg
13g
1g
1g
10g
38mg (13%)
248mg (10%)
4g (22%)
24g (36%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
living-raw-food Living Raw Food
by Sarma Melngailis
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucid-food Lucid Food
by Louisa Shafia
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
in-the-kitchen-with-david In the Kitchen with David
by David Venable
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?