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Lebanese Hashweh Recipe

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★★★★★

4.9 from 97 reviews

Lebanese Hashweh is a traditional Middle Eastern dish featuring a fragrant basmati rice pilaf cooked with browned vermicelli, aromatic spices, and topped with a savory spiced ground beef or lamb mixture. Enhanced with toasted pine nuts, fresh parsley, and served with lemon wedges, this hearty recipe combines nutty, savory, and citrus flavors for an authentic Lebanese experience.

Ingredients

Scale

Rice Pilaf Ingredients

  • 1/4 cup ghee (or butter)
  • 1/2 cup vermicelli pasta (broken into 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 boiling water (or chicken stock)
  • 3 tbsp fresh parsley (minced)

Hashweh Ingredients

  • 2 tbsp ghee (or butter, divided)
  • 1/4 cup pine nuts
  • 1 medium yellow onion (minced)
  • 1 lb ground beef or lamb
  • 2 tbsp Lebanese 7 Spice
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt

Garnish

  • 1/4 cup fresh parsley (minced)
  • 1 lemon (cut into wedges)

Instructions

  1. Prepare the Rice: Place the raw basmati rice in a fine mesh strainer and rinse thoroughly under cold water until the water runs clear to remove excess starch; then set the rice aside to drain.
  2. Brown the Vermicelli: In a large, deep pan, melt 1/4 cup ghee or butter over medium heat. Add the broken vermicelli pasta and stir continuously, browning it until it reaches a deep golden brown color, taking care to avoid burning.
  3. Toast the Rice: Add the rinsed rice to the browned vermicelli along with kosher salt, black pepper, and ground cinnamon. Stir well to combine and cook for 2 to 3 minutes to toast the rice and release its aroma.
  4. Cook the Rice Pilaf: Carefully pour 3 cups of boiling water or chicken stock into the pan. Stir briefly, bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice simmer for 15 minutes until tender. Once cooked, fluff the rice gently with a fork.
  5. Toast the Pine Nuts: While the rice cooks, melt 1 tablespoon ghee or butter in a deep skillet over medium heat. Add the pine nuts and sauté until they emit a nutty aroma and turn a rich golden brown color. Remove the pine nuts from heat and set aside.
  6. Sauté the Onion: In the same skillet, melt the remaining tablespoon of ghee or butter over medium heat. Add the minced yellow onion and sauté for 4 to 5 minutes until soft and translucent.
  7. Cook the Meat: Add the ground beef or lamb to the skillet along with Lebanese 7 Spice, kosher salt, and ground black pepper. Cook the mixture for 8 to 10 minutes until the meat is thoroughly browned, stirring frequently to break up clumps.
  8. Add Pine Nuts to Meat Mixture: Stir the toasted pine nuts into the cooked meat mixture, then remove from heat and set aside.
  9. Assemble and Serve: To serve, either spoon the spiced meat mixture (hashweh) over the fluffed rice pilaf mounded on a platter or carefully combine both the meat and rice together. Garnish with fresh minced parsley and serve with lemon wedges on the side for squeezing over the dish.

Notes

  • Using ghee enhances the dish’s rich flavor, but unsalted butter works as a substitute.
  • Breaking the vermicelli into small pieces ensures even browning and texture in the rice pilaf.
  • Lebanese 7 Spice typically includes cinnamon, allspice, cloves, nutmeg, coriander, black pepper, and ginger; adjust amount according to taste.
  • Rinsing basmati rice thoroughly is crucial to achieve fluffy, separated grains.
  • Serve with a fresh lemon wedge to add a refreshing citrus finish.
  • This dish pairs beautifully with a simple green salad or yogurt on the side.

Keywords: Lebanese Hashweh, Lebanese rice pilaf, basmati rice recipe, spiced ground beef, vermicelli rice, Middle Eastern dish, pine nuts, Lebanese 7 spice, traditional Lebanese cuisine

Find it online: https://kitchenbyrita.com/lebanese-hashweh-recipe/