Hashweh is a Lebanese dish comprising of rice, aromatic spices, and ground meat. It uses local ingredients, including basmati rice, seasoned ground meat, and pine nuts.
The word hashweh literally translates to ‘stuffing’ in English and varieties of the dish are eaten all over the Middle East. The dish is served as a main course or as part of a meal.
Origin & Cultural Significance
Hashweh is traditionally considered a peasants dish throughout Lebanon because it is cheap and easy to make using local ingredients. The dishes exact origin is unknown due to the complicated history of the Middle East, however it is also commonly found in Syria, Jordan, and Palestine as well as Lebanon.
The dish was originally created to feed a large number of people at a low cost, however it is now popularly enjoyed in restaurants and at holidays and special occasions as one of the Lebanon’s most popular dishes.
Hashweh can also be served inside other dishes as stuffing for example chicken, turkey, lamb, or vegetables and is made using up to 9 different spices including, allspice, coriander seeds, nutmeg, cassia bark, black peppercorns, cardamon seeds, nutmeg, cloves, mace, and cumin.
Lebanese Hashweh Recipe
Hashweh originates in Lebanon and comprises of rice, aromatic spices, and ground meat. The traditional dish uses local ingredients, including basmati rice, seasoned ground meat, and pine nuts.
Ingredients
- Basmati rice - 2 cups
- Ground lamb or beef - 1 lb
- Onion (finely chopped) - 1 large
- Garlic (minced) - 2 cloves
- Pine nuts - 1/4 cup
- Ground cinnamon - 1 tsp
- Ground allspice - 1 tsp
- Salt and pepper - to taste
- Olive oil - 2 tbsp
- Chicken or beef broth - 3 cups
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until softened.
- Add ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in pine nuts, ground cinnamon, ground allspice, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the basmati rice to the skillet and stir to coat it evenly with the meat and spice mixture.
- Transfer the rice and meat mixture to a large pot. Pour chicken or beef broth over the rice, ensuring that it is fully submerged.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let the hashweh rest, covered, for 5 minutes before fluffing it with a fork.
- Serve the hashweh hot, garnished with additional pine nuts or fresh herbs if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 230mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 14g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.