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.

Course Sides

Cuisine Middle Eastern

Level Beginner

Main Ingredient Lamb, Rice

Diet Low Sugar

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 667kcal

Ingredients

for rice

1 ½ tablespoons cultured unsalted butter
30 grams vermicelli broken into 1-inch lengths
270 grams long-grain rice ~1 ½ cups
2 ¾ cups low-sodium chicken stock

for Hashweh

1 tablespoon cultured unsalted butter
50 grams pine nuts (~⅓ cup)
1 tablespoon olive oil
210 grams onions (1 small onion, minced)
10 grams garlic (1 large clove, minced)
5 pods green cardamom (smashed)
500 grams lean ground lamb
2 teaspoons ground allspice
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
¼ teaspoon ground black pepper

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.

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