Hashu is used in many Syrian dishes, mostly as a stuffing, and sometimes added to dishes as meatballs. Soaked rice is mixed with meat and spices and can be stuffed into just about any vegetable – this is called mehshi (MECH-she).
We use it for potatoes, eggplants, squash and zucchini, onions, cabbage, tomato, grape leaves, etc.
There is a different way to prepare each mehshi dish, depending on the vegetable, and even variations on individual vegetables.
- 1 pound of ground beef
- 1/3 cup rice, soaked for 30 minutes
- 2 tablespoons vegetable oil
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 onion, grated
Just mix all of the ingredients together. We like to use our hands.
