Wholesome, aromatic, and richly spiced, hashweh is a classic Lebanese comfort dish that’s simple to prepare at home. Brown ground beef or lamb with fragrant seasonings, sautéed onions and toasted pine nuts, then serve over a cinnamon-scented vermicelli rice pilaf for a satisfying weeknight meal ready in about 30 minutes.
If you’re tired of the usual weeknight options and want something fast without sacrificing flavor, hashweh is an excellent choice. This simple Lebanese staple has been enjoyed for generations because of its comforting flavor and easy prep.
To make it, sauté a yellow onion, brown ground beef or lamb, and toss in toasted pine nuts with ghee or butter and a generous dose of Lebanese seven spice. Serve it alongside a vermicelli rice pilaf flavored with a touch of cinnamon for a balanced meal that’s packed with savory Middle Eastern taste.
The word “hashweh” means “stuffing” in Arabic, and the mixture is often used to fill vegetables like zucchini or wrapped in dishes such as kibbeh. Here, it’s paired with a cinnamon-infused vermicelli pilaf that adds warm, aromatic layers to the savory meat.
Table of Contents
- Spinach
- Ingredient Notes and Substitutions
- How to Make Hashweh
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Lebanese Hashweh Recipe
This straightforward recipe yields a fragrant hashweh and a fluffy rice pilaf in about 30 minutes—perfect for busy evenings.
Tip From Kevin
Spinach
If you’d like, stir in a handful of chopped fresh spinach into the hashweh for added color and nutrition—spinach complements the spiced meat beautifully.
Ingredient Notes and Substitutions
(See the recipe card below for exact quantities)
- Ghee – Offers a toasty richness. Clarified butter or regular butter work fine as substitutes.
- Vermicelli Pasta – Break into small pieces for the pilaf. Angel hair pasta or rice noodles (for gluten-free) are alternatives.
- Basmati Rice – My preferred choice for Lebanese recipes. Other long-grain white rice varieties can substitute if needed.
- Ground Cinnamon – Adds a warm, toasty note to the rice pilaf.
- Chicken Stock – Using stock enhances savory depth; boiling water is acceptable if preferred.
- Pine Nuts – Toasted pine nuts provide crunch and flavor. Cashews or slivered almonds work as alternatives.
- Yellow Onion – Sautéed until soft and slightly caramelized, it balances the spices with a gentle sweetness.
- Ground Beef or Lamb – Lamb brings richness; beef is leaner. A mix of both or ground poultry can be used.
- Lebanese Seven Spice – This aromatic blend infuses the meat with characteristic Middle Eastern warmth. You can make your own or use a pre-mixed blend.
- Lemon & Fresh Parsley – Serve lemon wedges and chopped parsley as a bright garnish to finish the dish.
- Kosher Salt & Black Pepper – Season to taste.
How to Make Hashweh
- Make the pilaf. Rinse the rice until the water runs clear. In a large deep pan, melt ghee and brown broken vermicelli, stirring constantly until golden. Add the rice, cinnamon, salt, and pepper; toast for 2–3 minutes. Pour in boiling chicken stock or water, bring to a boil, cover and simmer on low for 15 minutes. Fluff and set aside.
- Start the hashweh. In a skillet, melt ghee and toast the pine nuts until golden and fragrant; remove and set aside. Sauté the onion in the same pan until softened, about 4–5 minutes.
- Cook the meat. Add ground meat, Lebanese seven spice, salt, and pepper. Cook 8–10 minutes until browned, breaking up the meat as it cooks. Stir the toasted pine nuts back in.
- Serve. Spoon the hashweh over the rice pilaf or mix them together. Garnish with chopped parsley and lemon wedges.
Recommended Tools
- Large skillet – A deep, roomy skillet (nonstick or cast iron) makes it easy to sauté the nuts, onions, and meat without overcrowding.
Storing and Reheating
Allow the rice and meat to cool completely, then transfer to an airtight container or a sealable bag. Refrigerate for 3–4 days or freeze for up to 2 months. If frozen, thaw before reheating.
To reheat, place a portion in a microwave-safe bowl with a tablespoon of water, cover, and microwave on high for 2–3 minutes. Fluff with a fork and serve.
Frequently Asked Questions
You can use hashweh as a filling for stuffed vegetables like peppers, zucchini, grape leaves, or in recipes like kibbeh. It also works for stuffing poultry or larger cuts of meat.
Avoid overcooking and don’t add too much water. Rinse the rice well to remove excess starch, and follow the cooking time carefully to maintain separate, fluffy grains.
Yes—peas, chopped carrots, spinach, or bell peppers are great additions. Sauté extra vegetables with the onions so they cook through evenly.
Lebanese Hashweh Recipe
Ingredients
Rice
- 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 (Meat Mixture)
- 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 seven spice
- 1/2 tsp ground black pepper
Garnish
- 1/4 cup parsley, minced
- 1 lemon, cut into wedges
Instructions
Rice
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Rinse the rice in a fine mesh strainer until the water runs clear and set aside.
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Melt ghee or butter in a large, deep pan over medium heat. Add the broken vermicelli and brown to a deep golden color, stirring frequently to prevent burning.
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Add the rinsed rice, salt, pepper and cinnamon; toast for 2–3 minutes while stirring.
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Pour in boiling water or stock, bring to a boil, reduce heat to low, cover and cook 15 minutes. Fluff with a fork.
Hashweh
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In a deep skillet, melt 1 tablespoon ghee over medium heat and sauté the pine nuts until golden and fragrant. Remove and set aside.
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Melt the remaining tablespoon ghee in the same pan, add the onion and sauté 4–5 minutes until softened.
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Add the ground meat, seven spice, salt and pepper. Cook 8–10 minutes until browned, breaking up the meat as it cooks. Stir in the toasted pine nuts and remove from heat.
Assembly
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Serve the hashweh over the fluffed rice pilaf or combine them. Garnish generously with minced parsley and serve with lemon wedges.
Notes
Nutrition
Nutrition data are estimates and should not replace professional advice.
