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Yet again another beautiful story and I can’t wait to make this. It’s been in the low 20′s here the past few evenings and this sounds like a perfect dinner since we’ve been eating cuddled up on the sofa near the wood stove!
Thank you Robin–I know you’re going to like this one on a cold night–
It’s a rainy, cold day here in New Jersey. My little Maxi boo is sick and we could all use a big bowl of be-quite-wee!! This is one of my favorite favorite Lebanese foods. It brings me home.
Nothing like home, cousin.
Amen to that sister.
Now we’re cooking!!!
Let me know how it comes out!!
I agree! I love the nuts fried in butter no less and the contrast between the silky rice and the crunch of the nuts!
Mmmmmmmm.
Maureen — You mention cinnamon here for hushwee — brings me back to the old lubee debate: cinnamon v. allspice! Or maybe both? Either way, it is the nuts that make it!
There it is again!! But I can’t think of hushwe without cinnamon…….
Maureen, once again, your words and remembrances AND recipes bring me right back to my childhood, to home! I LOVE hushwee–could never get enough. And while I have been a vegetarian for over 20 years (for ethical reasons), I now want to make this for my husband again. Haven’t roasted a stuffed (w/hushwee) chicken for him for several years. I use pine nuts rather than toasted almond slivers–my mother did both–when I was a kid, pine nuts were incredibly expensive, hence I am sure why she often used slivered almonds, and now as an adult, I have the good fortune to be able to indulge myself with pine nuts to my complete satisfaction. Thank you for good memories and good writing!
Wow Diane, I applaud your vegetarianism and your ability to cook dishes like hushwe and not eat any!!