Hashweh Recipes
HASHWEH RICE (ARABIC KEEMA RICE WITH GROUND BEEF)
Hashweh rice is delicious Middle Eastern rice with ground beef and vegetables. Seasoned with warm spices and cooked to fluffy perfection, it's the perfect complete meal in one pot!
Provided by Amina Al-Saigh
Categories Mains
Number Of Ingredients 13
Steps:
- Start by dicing the onions finely
- To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly
- Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up
- Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left
- Wash the basmati rice several times until the water runs clear and drain it well
- Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely
- Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low
- Leave the rice to cook undisturbed for 20 minutes
- Meanwhile, toast the almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the raisins in there to warm them through. Chop your parsley if using.
- After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes
- Open the pot and fluff the rice with a fork then serve with the garnish on top
HASHWEH
Make and share this Hashweh recipe from Food.com.
Provided by phil.stratton
Categories Brown Rice
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown nuts in olive oil; set aside.
- Brown ground beef in olive oil with spices.
- Add rice and water, lower heat, simmer until rice is done.
Nutrition Facts : Calories 508.8, Fat 30.4, SaturatedFat 4.7, Cholesterol 36.9, Sodium 626.2, Carbohydrate 41.2, Fiber 4, Sugar 1.6, Protein 20.2
HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE
This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!
Provided by Palis Favorites
Categories < 60 Mins
Time 35m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
- Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
- Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
- This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
- *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!
Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4
More about "hashweh recipes"
LEBANESE GROUND BEEF (HASHWEH) - FEELGOODFOODIE
From feelgoodfoodie.net
5/5 (12)Category Appetizer, Main CourseCuisine LebaneseTotal Time 25 mins
- In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
- Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the pine nuts, then season with salt and 7 Spice.
- Use as stuffing for a designated recipe, or sprinkle chopped parsley serve on its own with pita bread, if desired.
HASHWEH LEBANESE RICE (VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (27)Calories 364 per servingCategory Side Dish/Entree
- Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers. When ready, drain well.
- Meanwhile, heat 1 tbsp of olive oil in a heavy cooking pot. Add chopped red onions, cook on medium-high heat briefly, then add the ground beef. Season the meat mixture with 1 1/4 tsp allspice, minced garlic, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, salt and pepper. Toss together to combine. Cook until the meat is fully browned (8-10 minutes). Drain.
- Top the meat with rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2 1/2 cups of water and 1 tbsp of olive oil to cover the rice.
- Turn heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced (see picture below).
LEBANESE HASHWEH RICE (SPICED RICE WITH GROUND BEEF …
From littleferrarokitchen.com
Cuisine Lebanese, Mediterranean, Middle EasternTotal Time 40 minsCategory Main Course, Side DishCalories 820 per serving
- Cook Beef in Ghee. Over medium heat, add 2 tablespoons of ghee to a medium sized pot. Add in ground beef and onion and cook until beef is fully cooked through, breaking up the meat as you go. Add in garlic and spices and saute for another minute.
- Add Rice. Wash rice very well until water turns clear and add rice to the meat mixture and give everything a good stir.
- Simmer Rice. Place lid on and bring to a boil, then reduce down to a simmer and cook until rice is cooked through, about 20 minutes.
HASHWEH LEBANESE RICE WITH GOLDEN RAISINS | THE JOYCE …
From joyceofcooking.com
Cuisine LebaneseCategory Main CourseServings 4
- Wash and rinse rice a few times under the sink in a sieve to remove as much starch from the rice as possible.
- Add ground beef, all-spice,cinnamon, cloves, salt and pepper. Cook until beef is almost cooked through
ONE POT LEBANESE HASHWEH GROUND BEEF AND RICE - …
From twosleevers.com
Ratings 35Calories 344 per servingCategory Main Courses
- Heat your Instant Pot Gem or Pressure Cooker on sauté. When it’s hot, add butter. To the melted butter, add pine nuts. Sauté 1-2 minutes.
VERMICELLI RICE WITH MEAT (HASHWEH) | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 3Category Main CourseCuisine Lebanese, Middle EasternTotal Time 30 mins
- To serve, either spoon hashweh on top of rice pilaf mounded on a platter or combine both the hashweh and the rice pilaf together. Garnish with the fresh minced parsley and serve with lemon wedges.
EVERYDAY HASHWEH - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
4.5/5 (2)Category DinnerCuisine Middle EasternTotal Time 30 mins
- Saute: Heat a meduim-sized frying pan on meduim-high heat. Add ghee and onions. Saute the onions until golden in colour.
- Break up the meat: Add the meat to the onions. As the meat is searing, break it up into smaller pieces. You don't want big chunks for this recipe.
- Season and taste: Add the spices, garlic, and stock powder. Saute for 5 minutes to cook the spices. Add 1 tbsp of pomegranate molasses to your meat mixture at a time. Give it a good stir. Now, taste your meat mixture and adjust the seasoning as needed, if it's needed. You may need to add a little bit of water to the meat mixture, if it's too dry. It should look a bit shiny and moist.
- Fry the nuts: Heat a small frying on medium heat. Add ghee and pine nuts, saute until golden. Be careful, they burn really quickly. Transfer the nuts to a paper towel on a plate to reduce oil.
LEBANESE HUSHWEE RICE - THE LEMON BOWL®
From thelemonbowl.com
5/5 (2)Calories 508 per servingCategory Dinner, Entree
- Place the rice in a fine-mesh strainer and rinse thoroughly using your fingers to rub off as much starch as possible. You’ll know the rice is properly rinsed when the water comes out clear from the bottom. Set aside.
- In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
- Preheat oven to 350 degrees. On a small cookie sheet place raw pine nuts and cook for 5-7 minutes or until they are at a light brown in color. Keep a careful eye on them as they can burn quickly.
- To serve, combine both the hashweh and the rice pilaf in the same pot and garnish with fresh minced parsley to serve.
LEBANESE RICE - HASHWEH - ONE POT RICE AND MEAT- …
From everylittlecrumb.com
5/5 (7)Category Main CourseCuisine Middle EasternCalories 246 per serving
- In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
LEBANESE SPICED RICE - HASHWEH - COSETTE'S KITCHEN
From cosetteskitchen.com
5/5 (3)Category RiceCuisine LebaneseTotal Time 1 hr
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5/5 (7)Estimated Reading Time 4 mins
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Estimated Reading Time 2 mins
HASHWEH - TRADITIONAL AND AUTHENTIC LEBANESE RECIPE | …
From 196flavors.com
Author Renards GourmetsTotal Time 50 minsCategory Condiment, Main CourseCalories 976 per serving
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CHICKEN HASHWEH - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
Estimated Reading Time 5 mins
- Sauté onions. Heat a large frying pan on medium-high heat. Once the pan is warmed, add the olive oil and onions. Sauté onions until golden brown, add the garlic and stir. Continue cooking for 2-3 minutes.
- Add the chicken. Once your onions are golden and your garlic is fragrant, add the ground chicken. Break up the ground chicken as it's cooking.
- Add the spices. Once the chicken is no longer pink, add the 7-spice, Vegeta and turmeric. Stir everything to ensure the spices are well combined. Sauté for 3 minutes.
- Add the rest of the ingredients. After 3 minutes, the spiced chicken should be fragrant from the spices. It's time to add everything else. Add the ketchup, lemon and vinegar. Turn up the heat a bit to reduce the liquid released from the chicken and quickly cook the flavours. Once the moisture is gone, add the parsley and pomegranate molasses. Remove from heat.
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From masala.tv
Servings 6Total Time 50 minsCategory Chefs
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