Stuffing for Turkey or Chicken (Hashwa)

Fry the meat gently in a little oil, breaking up lumps, till it’s brown and any water has gone. Meanwhile rinse the rice, and add it to the meat when ready, stir it in well, then season to taste with pinches of salt, pepper, and (most important) mixed spices, e.g. allspice, cinnamon, ras-al-hanout. Cover with water or for a really rich version use stock. Simmer till rice cooked, adding water if necessary. Leave to cool. Wash the bird inside and out and leave or pat to dry. Prepare a long needle and some thread. Stir the cooled stuffing with a spoon, then gently fill the cavity, you can pack the stuffing down if you have lots. Once filled, carefully arrange the flap of skin (if there is one) over the opening, or join together the sides, and sew the end of the cavity together. You can also stuff the neck end if it has a cavity and/or a flap of skin. Sol’s favourite seasoning for roast chicken, from one of Claudia Roden’s cookbooks: cream some garlic with salt, add olive oil, lemon juice and lots of sweet paprika. Paint the bird with it using a brush (not the same one as you use for sweet pastries).