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Why hello there, and welcome back to Kitchen Catastrophes, where one man forces you to face the dark aspects of your soul by threatening you with kitchen shears. You can skip to the recipe with this link , while the rest of us go on a culinary journey. I immediately regret using that pun so early in the post. Also, why am I being aggressive to a random food blog? The important thing is that Hashweh is basically just seasoned meat mixed with rice and other starches. You wanna know how I know this? So what sets hashweh apart? Which is mathematically roughly 3. None of which is relevant, but I get overly explanatory when tired. Like, what kind of etymological ground would you expect me to cover if we were talking about Green Salads? SO all we can do now is make the dish. But not TOO badly. This is getting out of hand. Now there are two of them! Did I mention today was unusually hot, so my room still feels overly warm at in the morning? Other cultures, by contrast, tend to use seasoned ground meat as a flavor-imparting topping to a dish rather than the backbone of it. Like with the Dan Dan noodles we made, or the tiny chunks of fake meat in Cup of Noodle, the idea is getting a lot of meat flavor in the dish, without necessarily using a lot of meat. Just a pinch of meat for the bowl. Before embiggening. The recipe begins, as so many do, by cooking an onion. Note that this looks much more yellow than it really is, due to the lighting in the kitchen. Bad lighting to have while discussing how not-golden the onions were. Like, was I supposed to stir that more frequently, and get more of a general golden hue? Did they expect the onions to be caramelized in that time? Next, you need some beef. I somehow grabbed the wrong damn package of beef. To master this recipe, you must collect the bee flard. I…okay, whatever. Luckily, ground allspice is almost indistinguishable from ground cloves, other than being not quite as strong, and indeed is actually used in several recipes where the cloves would normally be. Mix in the mix with some cracked black pepper and salt, and let the beef brown, breaking it down to little pieces. Seriously, I thought we had five pounds of Jasmine rice, but no sign of it. Where were we? Ah, yes, the brown rice. You toss in the rice, and let it toast a little in the beef mixture, soaking up the fat and flavors. THEN you add a bunch of water, cover the pot, and simmer! How long? By which I mean the recipe says 20 minutes, but Brown rice takes longer to cook than white rice, since its bran layer is still intact. You also need to toast some pine nuts, a frustrating component, because without the pan to toast them this is a one-pot recipe. Most edible pine nuts come from trees native to Italy, the western US, Mexico, and China, with the majority of production coming from China and Russia. Those pine nuts can be a little more bitter, and quite blurry. And you know what? You mixed all the ingredients and served it anyway? But that was really the only complaint: Nate and I both ate it, and we agreed that it was at least fine other than the rice needing another 10 minutes or so. I highly recommend you give it a try. Just, you know, with the white wice. Right rice. In a large Dutch oven over medium, melt the butter. Add the onion and cook, stirring occasionally, until golden brown, 10 to 14 minutes. Add the rice and cook, stirring often, until the grains are no longer translucent, 5 to 7 minutes. Cover, reduce to low and cook until the rice has absorbed the liquid, about 20 minutes. Meanwhile, in a small microwave-safe bowl, combine the currants and lemon juice. Cover and microwave on high until plumped, 30 to 45 seconds. Set aside. When the rice is done, stir in the currants and any juice in the bowl. Taste and season with salt and pepper. Sprinkle with pine nuts and parsley. Patreon Start Here. Back Easy Fast Vegetarian Vegan. Back Twitter Facebook. Rock The Hashweh I immediately regret using that pun so early in the post. I am very good at Glee facts. No time to talk, just take the. Set aside When the rice is done, stir in the currants and any juice in the bowl. Jonathan O'Guin. Facebook 0 Twitter Tumblr Pinterest 0 0 Likes.

Wild Rice Hash with Beef, Lentils, and Sumac-Roasted Tomatoes

Lambare buy hash

These days, kavourma is made in more modern ways and beef, water buffalo, pork and lamb are all used to make a form of Kavourma. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Read book details. Search Search. Greek-Style Corned Beef Hash. May 21, No Comments. I see a kavourma recipe coming. Another time. Corned Beef Scramble serves 2 Tbsp. Add the corned beef, stir-in and mash together using a spatula. Add the potatoes, some salt and pepper to taste and crack 1 egg and stir in. Open two spaces in the pan and crack place to rings of pepper over them and crack the remaining two eggs into them. Season the eggs with salt and pepper and cover with the lid and cook for two minutes. Uncover, remove from the heat and serve in a rustic style right out of the pan. Garnish with chopped fresh chives, thyme sprigs and toasted country bread. Next Sesame Halva Balls Next. Share the love. No-Knead Foccacia. Appetizer , Vegetarian. Basque Cheesecake. Dessert , Featured , Vegetarian. Leave a Reply Cancel reply Your email address will not be published. Main Dishes. Buy the Book! My latest! Follow us and see what is cooking in the kitchen:. Get in touch. Sign-up for our newsletter.

Lambare buy hash