5 from 4 votes
Hashweh
Hashweh (a.k.a. Hushwe, Hushwee), which literally means "stuffing" is a classic Levantine dish made with ground lamb and rice, seasoned with sweet spices such as allspice, cinnamon and nutmeg. While Hashweh is a delicious stuffing for poultry or meat, it also makes for a satisfyingly flavorful entree or side that comes together in less than half and hour.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
5
servings
Calories:
667 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
for rice
- 1 ½ tablespoons butter cultured, unsalted
- 30 grams vermicelli broken into 1-inch lengths
- 270 grams long-grain rice ~1 ½ cups
- 2 ¾ cups chicken stock low-sodium
for Hashweh
- 1 tablespoon butter cultured, unsalted
- 50 grams pine nuts (~⅓ cup)
- 1 tablespoon olive oil
- 210 grams onion 1 small onion, minced
- 10 grams garlic (1 large clove, minced)
- 5 green cardamom pods smashed
- 500 grams ground lamb lean
- 2 teaspoons ground allspice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
for garnish
- flat-leaf parsley (chopped)
- mint (chopped)
Instructions
- To make the rice, add the butter to a pot with a lid over medium heat. Add the vermicelli and fry until the noodles turn golden brown.
- Add the rice and saute until the rice is evenly coated with butter.
- Add the chicken stock and bring the mixture to a boil. Cover with a lid and turn down the heat to low. Cook the rice for 20 minutes, and then turn off the heat and let it steam for another 5 minutes.
- While the rice is cooking, prepare the lamb for the hashweh. Add the butter and pine nuts to a frying pan over medium heat. Roast the pine nuts until golden brown, stirring constantly to ensure they brown evenly. Transfer the roasted nuts to a paper towel lined bowl to drain, leaving as much oil in the pan as possible.
- Add the olive oil and onions and saute until the onions are translucent and soft and then add the garlic and cardamom. Continue sauteing until the onions are golden brown and caramelized.
- Add the ground lamb, allspice, cinnamon, nutmeg, salt and pepper and fry the meat, breaking it up into small chunks until it's cooked through.
- Add the lamb mixture and pine nuts to the cooked rice and stir the hashweh to combine. Serve garnished with chopped parsley and mint.
Cup of Yum
Nutrition Information
Calories
667kcal
(33%)
Carbohydrates
57g
(19%)
Protein
25g
(50%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Cholesterol
90mg
(30%)
Sodium
917mg
(38%)
Potassium
314mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
200IU
(4%)
Vitamin C
3.6mg
(4%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 667
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 90mg | 30% |
| Sodium | 917mg | 38% |
| Potassium | 314mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.