Lebanese Hashweh Recipe
User Reviews
4.7
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
6
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Calories
633 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Lebanese
Lebanese Hashweh Recipe
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Hashweh is a Lebanese staple where aromatic spiced ground beef or lamb is cooked with pine nuts and often mixed with rice vermicelli pilaf.
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Ingredients
Rice
- 1/4 cup ghee or butter
- 1/2 cup vermicelli pasta broken in 2 inch pieces
- 1 1/2 cups basmati rice uncooked
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp ground cinnamon
- 3 cups water or chicken stock, boiling
- 3 tbsp parsley minced, fresh
Hashweh (Meat Mixture)
- 2 tbsp ghee or butter (divided)
- 1/4 cup pine nuts
- 1 yellow onion minced, medium
- 1 lb ground beef or lamb
- 2 tbsp Lebanese 7 spice
- 1/2 tsp black pepper ground
Garnish
- 1/4 cup parsley minced for garnish
- 1 lemon cut into wedges
Instructions
Rice
- Place the raw rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.
- In a large, deep pan melt the ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until the vermicelli is a deep golden brown color. Keep stirring as it cooks to prevent it from burning.
- Add rinsed rice, salt, pepper and cinnamon to the pan and combine with the vermicelli. Toast the rice for 2-3 minutes, stirring often.
- Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover pan with a lid. Cook for 15 minutes, then fluff with fork.
Hashweh
- Meanwhile, in a deep skillet melt 1 tablespoon ghee (or butter) over medium heat and saute the pine nuts until you smell a nutty aroma and the nuts are a rich golden brown color. Set aside.
- In same pan, melt remaining tablespoon ghee (or butter) over medium heat. Add the onion and sauté for 4-5 minutes.
- Add ground beef (or lamb), Lebanese 7 spice, kosher salt and black pepper. Cook 8-10 minutes until meat is browned, stirring with spoon to break up meat. Stir in toasted pine nuts and set aside.
Assembly
- To serve, either spoon hashweh on top of fluffed rice pilaf mounded on a platter (as pictured) or combine both the hashweh and the rice pilaf together. Garnish with the fresh minced parsley and serve with lemon wedges.
Notes
- For leftovers, let the rice cool completely and transfer to an airtight container or sealable bag and squeeze out excess air. Freeze for up to 2 months. To thaw, let come to room temp, add a tablespoon of water, cover and steam in microwave for 2-3 minutes on high heat. Fluff with fork and enjoy.
Nutrition Information
Show Details
Calories
633kcal
(32%)
Carbohydrates
59g
(20%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
86mg
(29%)
Sodium
868mg
(36%)
Potassium
412mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
389IU
(8%)
Vitamin C
17mg
(19%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 868mg | 36% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
20 reviews
Excellent
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