Hashweh (حشوة), which in Arabic means “stuffing,” is a traditional Levantine dish, particularly common in Lebanon, Palestine, Syria, and Jordan, made with ground meat (beef or lamb), rice, and vegetables.
Originally used as a stuffing for vegetables, poultry, or lamb, it can be served as a filling for grape leaf rolls (warak enab), as a side for main dishes, and today it is often served as a one-dish meal or side.
Recipes may vary slightly between families and regions, but the core elements remain consistent.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Middle Eastern
- Seasonality: All Seasons
Ingredients
- 10.5 oz ground beef (or lamb)
- 1 cup long-grain rice
- 1 onion
- 2 tbsp olive oil
- 0.9 oz sliced almonds
- to taste cinnamon
- to taste allspice
- to taste ground cloves
- 1.7 cups beef broth
- to taste salt and pepper
Steps
Toast the nuts: In a pan, toast the almonds until golden brown. Remove and set aside.
In the same pan, add the olive oil and sauté the onion until translucent. Add the ground meat and cook until browned, breaking it up well.
Add cinnamon, allspice, ground cloves, salt, and pepper. Mix well to season evenly.Add the washed rice to the pan, stirring to combine with the meat and spices.
Pour in the hot broth or water, bring to a boil, then cover and reduce the heat to low. Cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
Turn off the heat and let it rest covered for 10 minutes.
Fluff the rice with a fork, garnish with the toasted nuts, and if desired, fresh chopped parsley and raisins.
