Hashweh

Hashweh — literally "stuffing" in Arabic — is Lebanon's quintessential spiced rice and ground meat preparation, scented with a characteristic blend of cinnamon, allspice, and black pepper known as Lebanese seven spice (baharat). It is the soul of Lebanese home cooking: used to fill whole roasted lamb, cabbage rolls, and stuffed vegetables, but equally magnificent served on its own as a hearty rice dish. Every family guards their spice ratio jealously, passed from grandmother to grandchild.

Serves: 6

Ingredients

• 400g (2 cups) long-grain white rice, washed and soaked 30 minutes
• 400g (14 oz) ground beef or lamb (or a mix)
• 40g (3 tbsp) unsalted butter
• 1 tbsp (15ml) olive oil
• 1 medium onion, finely diced
• 60g (½ cup) toasted pine nuts
• 60g (½ cup) toasted almonds, roughly chopped

Lebanese Spice Blend (baharat)

• 1 tsp (4g) ground cinnamon
• 1 tsp (4g) ground allspice
• ½ tsp (2g) freshly ground black pepper
• ¼ tsp (1g) ground nutmeg
• ¼ tsp (1g) ground coriander
• Pinch of ground cloves

Liquid

• 700ml (3 cups minus 2 tbsp) hot beef or chicken broth
• 1½ tsp (7g) salt

Instructions

1. Mix all spice blend ingredients together in a small bowl and set aside.

2. Heat butter and olive oil in a wide, heavy pot over medium-high heat. Add the onion and cook, stirring, for 6–8 minutes until soft and deeply golden at the edges.

3. Add the ground meat and break it apart with a spoon. Cook for 8–10 minutes, stirring and breaking up any lumps, until the meat is browned and any liquid has evaporated. Season with the spice blend and 1 tsp of the salt. Stir well and cook 1 minute more until the spices bloom.

4. Drain the soaked rice and add to the pot. Stir to coat the grains in the spiced meat and fat, toasting for 2 minutes.

5. Pour in hot broth with remaining ½ tsp salt. Bring to a vigorous boil, stir once, then cover tightly and reduce heat to minimum. Cook 18 minutes undisturbed.

6. Remove from heat and rest, covered with a cloth under the lid, for 10 minutes.

7. Fluff gently with a fork. Mound onto a platter and scatter with the toasted pine nuts and almonds. Serve immediately.

Cook's Notes: The fragrance of cinnamon and allspice in this dish is deeply evocative of Lebanese home kitchens — do not be tempted to reduce it. Hashweh is traditionally served alongside plain yogurt (laban) and a simple tomato and cucumber salad. Leftover hashweh makes exceptional stuffed peppers the next day.