2-3 bunches curly parsley with stems removed, washed and finely chopped
1 medium Vidalia onion, finely chopped
6 to 8 plum tomatoes chopped very small
1 cup cracked - bulgur wheat (substitute Barley if need be) (I use #2 size...not too fine), soaked for several hours in 2 cups water until very soft; before you squeeze the bulgur to remove excess water. The wheat will double in size.
3 TBS Perfect Spice Mediterranean Blend
Combine the above ingredients until all ingredients are evenly mixed in a bowl. Add 3 TBS of Perfect Spice Mediterranean Blend. Combine with the parsley mixture. Add 2/3 cup plus 2 TBS lemon juice and 1/3 cup olive oil. Mix well. Use
Use Perfect Spice Low Sodium to adjust seasonings to taste. Chill until ready to serve.
Stuffing (Hashwee) for vegetables or poultry
1 cup brown rice
1/2 lb. ground lamb or ground beef
1 15 oz can tomato sauce
1 medium Vidalia onion finely chopped
1/3 cup Pignoli (Pine Nuts) nuts
2-3 TBS Perfect Spice Mediterranean Blend
Combine the above ingredients.
Vegetables: This stuffing may be used to fill eggplant, squash and peppers*. Once filled, place the vegetables in a large pan (Dutch oven or the like). Rinsing the bowl that was used to make the stuffing, pour approximately 2 cups of water over the filled vegetables. Cover and bring the water to a boil and cook over medium heat for approximately one hour or until the rice is cooked. Do not allow the water to boil away. If desired you may combine water and one cup of tomato sauce to make up the cooking liquid.