![]() Stuff them loosely with the lamb and rice mix. Next, slice the tops off of the peppers and arrange in a large pot. The mixture will be very sticky, more so than a meatball or meatloaf mixture is when using ground beef. Mix the lamb, rice, allspice, water, and salt. The first step is to make the Hash-weh (lamb and rice stuffing). Syrians love garlic, and you'll find it in many recipes along with all spice and mint. Middle Eastern Stuffed Bell Peppers uses the lamb and rice basic recipe and pomegranate syrup in addition to these ingredients: Middle Eastern stuffed peppers Ingredients The lamb is going to stick to your hands. This is why you'll see lots of water added to lamb recipes and mixes. Lamb loves and needs moisture when cooking. It will feel very tacky when working with, but this is okay. Second, lamb is a little different than ground beef. Since it's not just for Middle Eastern Stuffed Bell Peppers, you can make a large amount and freeze the leftovers for use in other recipes. To make it, mix these ingredients thoroughly. I will tell you how to make it in the recipe below, but the ratios to making Hash-weh are: ![]() The basic lamb and rice stuffing is a combination of ground lamb, uncooked rice, water, allspice, and salt. If you don't have it or want to make it, see the variations below for replacements. You'll find it in every Syrian household. This juice to Arabic cooks is like oil to American cooks. Make it once and use it in other Middle Eastern favorites, so it's not something you need to make every time you cook a Middle Eastern meal. The pomegranate juice takes a little time to make, but it lasts indefinitely in the pantry. Middle Eastern Stuffed Bell Peppers uses both of these basic recipes. Pomegranate Juice Syrup (Dibs Ir-rim-man).Two of the basic recipes most used by my family are: These recipes are used in many of the main dishes. So my family of "grandma cooks" put together a cookbook called "Cooking Good with Sitto".įirst, there are a few basic recipes that every Middle Eastern cook needs to know. It's a simple feeling of just knowing how much of an ingredient you need.īut it's frustrating when someone is trying to learn your recipe. While always very pleasing to the taste, ingredients were rarely measured. Most Arabic-speaking grandma cooks add a pinch of this and a pinch of that. □ Cooking Tipsīefore getting into how to recreate my grandmother's authentic Middle Eastern Stuffed Bell Peppers recipe, there are a few basics you'll need to know about Syrian cookingįor many years, it was a pain to get the exact recipes from my grandmother. While ground lamb is one of the most popular ways that Syrians use lamb, roasted lamb shanks is another favorite. They use ground lamb, lamb chops, lamb roast, and all other lamb varieties to create fantastic, authentic meals. Most important to know- Syrians cook with a lot of lamb. And they are not complicated to replicate if you learn a few things about true Middle Eastern cooking. How can recipes with such few ingredients turn into such amazing, mouth-watering meals? This, combined with their intuitive cooking skills has created some of the most delicious Middle Eastern recipes. They are a family of home-trained chefs who use traditional Middle Eastern methods of cooking, methods that have been passed on for generations. My Syrian grandmother and her family have a knack for cooking, one that they continue to pass on to the rest of us. This M iddle Eastern Stuffed Bell Peppers (Koosa Mih-shee, or "mish wee") recipe has been passed down and perfected over many generations. These are some of my favorite Syrian meals and are the ones I grew up on during the holiday season and family parties. Many of those recipes include stuffing nutritious vegetables with a basic lamb and rice mixture called Hash-weh. Traditional Syrian (and most Middle Eastern) dinners are made with lamb meat as the star of the meal. This one pot dinner is easy to make and can be eaten as a full meal or with a Middle Eastern side salad. Green bell peppers are stuffed with an authentic lamb and rice filling, then simmered in a tomato and pomegranate broth. Middle Eastern Stuffed Bell Peppers (Koosa Mih-shee) is a Syrian traditional dinner recipe ideal for large families.
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