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Anyone know how to make hashwi?

I used to live in Lansing, Michigan, and I used to LOVE going to Woody's Oasis and getting hashwi and hummus. I've since moved, and I don't really live close to any middle eastern restaurants anymore. I'd love to be able to recreate this dish, but I haven't been able to find a recipe online.

Here's the description from their menu:

Hashwi ComboRice with lean ground beef, pine nuts, slivered almonds and spices, garnished with an aromatic chicken that has been marinated in cinnamon, lemon and spices.


The description is a little odd in that it says "garnished" - basically it had shredded chicken mixed in with the rice and everything else.

I have no idea what the spices were...it's been a long time, but I'll know it's right once I taste it. Anyone have any recipes?


Edit: I found this recipe after some more searching and it seems close.

Hashwi Bedoun Laham
(Lenten Chicken & Rice Stuffing)

1 pound lean hamburger, slightly browned with
pine nuts and
a small onion.  Mix with
1 1/4 cup long grain rice (uncooked), and
3/4 stick butter.  Season with
1 teaspoon salt, 1/8 teaspoon pepper, and 3/4 teaspoon cinnamon.  Cook in
2 1/2 cups chicken broth for 20 - 25 minutes (watch it carefully). Add cooked chicken pieces, and more MSG and/or cinnamon to taste.


Comments

( 12 comments — Leave a comment )
talonsage
Nov. 7th, 2008 01:17 am (UTC)
oh gods, hashwi is one of my daughter's favorites when we go to Aladdins in Frandor!! I like that better than Woody's personally, but then we know the owners sort of. Their hummus was one of Ripley's first foods, and they've known her since she was a baby.

Sorry, I'm NO help...just babbling!!
clafount
Nov. 7th, 2008 03:25 am (UTC)
Oh I liked Aladdin's too, now that you mentioned it.

The hardest part of moving away has been missing all the great restaurants. I used to work in Dearborn so I was able to easily get my middle eastern food fix, but now I'm staying at home with my daughter and there's nothing really close to here.
kajicarter
Nov. 7th, 2008 01:25 am (UTC)
Oh! I hope you hear something, because that sounds a lot like the chicken and rice dish (real name unremembered) at Emily's Lebanese Deli in Minneapolis. Serious YUM! Although I think theirs has ground lamb...I may be wrong. And minus the slivered almonds.
tattooedkingpin
Nov. 7th, 2008 01:36 am (UTC)
I'm sorry I can't help, but I can't wait to see what recipes pop up for it - sounds delicious!
sitapixie
Nov. 7th, 2008 02:00 am (UTC)
I found this by googling it:

http://www.ethnicrecipesbook.com/ethnic-recipe-steps-3557-farareej-mashwi.html

*Disclaimer: I have NOT tried this recipe or anything on this site.

Although browsing it makes me want to. :)
clafount
Nov. 7th, 2008 03:33 am (UTC)
While that looks good, it doesn't look like it includes rice. :) Thanks though!
grace_underfire
Nov. 7th, 2008 02:01 am (UTC)
I have no helpful recipes, but mmmmm I loved Woody's when I lived in East Lansing for college.
zortrana
Nov. 7th, 2008 04:49 am (UTC)
This sounds delicious, but marinate the chicken in what sort of spices?
Then just cook it and shred it into the rice mixture?
clafount
Nov. 7th, 2008 11:02 am (UTC)
I am not sure. I'm going to have to experiment I think.
obsidianmcnight
Nov. 8th, 2008 12:53 pm (UTC)
I found this recipe through Google - I don't know if you've come across it yet, but here it is:

Lebanese Stuffed Tomatoes (Banadoora Mahshi) or Variations w/Lenten Rice Stuffing (Hashwi Bedoun Laham) or w/Lenten Bulgur Stuffing (Hashwi bi Burghul)



6 Lg. Tomatoes (Or 1 Per Person to be Served)

3 Tbsp. Olive Oil or Vegetable Oil

½ C. Piñon Nuts (Pine Nuts)

1 Lg. Onion, Finely Chopped or ½ C. Scallions, Finely Chopped

½ C. Fresh Parsley, Finely Chopped

1 ½ C. Rice, Uncooked Or 2 C. Bulgur (Coarse Cracked Wheat)

1 Tsp. Salt

¼ Tsp. Freshly Ground Black Pepper

¼ - ½ Tsp. Ground Cinnamon

2 Tbsp. Fresh Mint or 1 Tbsp. Dry (Mint Tea Bags work just fine!)

½ C. Lemon Juice

Pulp & Juice from Cored Tomatoes

If Vegetarian/Lenten: 1 Can Garbanzo Beans, Undrained

If with Meat: 1 lb. Ground Lamb or Beef (or a combination)



Stem, make a 1” opening and hollow out the pulp of 1 Tomato per person to be served. Reserve the pulp as it is added to the filling. Heat the oil in a heavy skillet. Add the onion and pine nuts and sauté briefly. If meat is to be used, add it now and cook until it changes color slightly but is not fully cooked. Remove from heat. If Lenten/Vegetarian, add garbanzo beans and their liquid. Add uncooked rice or bulgur (burghul). Mix together all additional ingredients until thoroughly blended. Stuff the tomatoes and place them in a Pyrex-type baking dish. Pour any remaining liquid over the top and fill the bottom of the pan with a bit of stock, either meat or vegetarian. Cover the pan with tightly-sealed aluminum foil. Bake the stuffed tomatoes at 400 F. for approximately 1 hour, until the rice or bulgur is done. The same filling can be used as a stuffing for Green Peppers or Potatoes, or for Squash, as previously described. For Peppers: Remove their stem, seeds and core. For Ppotatoes: Peel and core, leaving a ½” wall. The same stuffing can also be rolled into Swiss Chard Leaves, Cabbage or Grape Leaves and then cooked steamed in a broth, in the usual manner.
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Jul. 10th, 2014 05:32 am (UTC)
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Yogi Ginanjar
Jul. 10th, 2014 05:34 am (UTC)
Info
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( 12 comments — Leave a comment )

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