The complex flavor of this celebratory Palestinian dish belies its simplicity.
Hand-dicing the meat makes for uniform pieces that are evenly dispersed throughout the rice.
Sautéing the rice before adding the broth allows the fat to coat the grains and prevents them from clumping together.One of the most celebratory dishes in Arab culture is a whole lamb stuffed with rice and meat. It both signals respect to the guest and marks a momentous occasion because of the cost and labor associated with preparing it.
I make hashweh on an almost weekly basis at home and have experimented with all kinds of variables. I have found that for the beef, any cut trimmed of excess fat will do, from sirloin and flank to chuck, boneless rib, or skirt. What I most often do is trim and semi-freeze the meat , which makes dicing it into very small cubes much easier.explains that process in more detail, although you will need to freeze meat for longer than a fatty cut like bacon since it takes longer to firm up.
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