Middle Eastern cooking for beginners --Hushwee

As I've grown older my hearing has declined. However, my sense of smell seems to have become more acute. The fragrance and smell of food transports me to specials places, times and memories. I am able to vividly imagine the smell of a favorite dish by simply viewing an item of food. On a recent trip to the grocery I spotted ground lamb. It's a hit or miss item in my local Kroger. Ground lamb is favored in Middle Eastern cooking. When I saw the package of lamb and my brain immediately smelled Hushwee, referred to as 'rice-meat stuffing' by my Lebanese friends. 

Hushwee with cranberry sauce

More than 20 years ago a small pizza shop opened in my Toledo, Ohio neighborhood. The pizza was good, but I discovered they served Lebanese food. My favorite was Popoff's stuffed grape leaves. I became a regular, and the owner Michelle became my friend. During one of my all to frequent visits, I opened the door and the fragrance of cinnamon and allspice wafted through the tiny restaurant. Begging to know the source, I was presented with Hushwee, a Middle Eastern comfort food and a side of laban (yogurt). I fell deeply in love with Lebanese food. Sadly, my favorite little spot closed before I could purloin the recipes for the dishes I craved.

A couple of years later, I met a man of proud Lebanese parentage. We began dating, and I became the grateful recipient of Middle Eastern Sunday dinners lovingly prepared by his mother. Learning to eat raw lamb (known as kibbe) was my proudest moment! During a Thanksgiving Holiday we made a visit to his sister's home near Chicago. Diane prepared Hushwee with our turkey dinner. It was nirvana! And I discovered it didn't need to be covered in laban, but tasted just as good with cranberry sauce. The dating relationship only survived a year, but my love of Lebanese food has continued to grow. My recipe is derived from a Syrian-Lebanese church cookbook purchased while I lived in Toledo, Ohio. My Lebanese friends will be able to smell this dish by simply looking at the photos. For the rest of you; step out of your comfort zone and try this one. You'll love it.

Hushwee (Rice-meat stuffing) Serves 6 as side dish, 4 as main dish

Total time: 40 minutes
Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients for Hushwee

Ingredients:
1- 1/2 cups white rice, rinsed. (place rice in bowl of water and soak for 15 minutes, strain)
1 pound ground lamb (or organic ground beef)
3 T butter
1/4 cup pine nuts
3 cups homemade chicken broth (or store-bought if necessary)
1 tsp ground sea salt
1/4 tsp freshly ground pepper
1 tsp good quality cinnamon
1/4 tsp allspice

1. In a large 10-12" saucepan (with a lid), sauté the pine nuts in butter until golden. 

2. Remove with a slotted spoon to a small bowl and set aside. 

3. Add the ground meat to the remaining butter and cook until slightly browned. 

4. Add rinsed rice, browned pine nuts, chicken broth, salt, pepper, cinnamon and allspice.

Combine Ingredients

5. Stir ingredients and bring to a boil. (About 5 minutes)

Hushwee

6. Cover, and reduce heat to low. Simmer about 15 minutes until liquid is absorbed.


7.  Serve with laban or cranberry sauce.