Lebanese Hashwa

Hashwa is a Meat and Rice Dish and this particular recipe comes from a Lebanese restaurant here in town and my husband says he’s actually made this recipe and also SWEARS it’s incredible.  If someone has a better hashwa recipe, PLEASE give it up already1 🙂

  • 1 cup Uncle Ben’s Rice
  • 1 1/2 lbs chili ground chuck roast (hamburger works too)
  • 1 stick butter
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • pine nuts and or blanched sliced almonds
  • 2 cups chicken or turkey broth (fresh or canned)

Wash rice and cover with hot water.  Let stand for at least 2 hours.

Brown meat in butter.  Add salt and spices and cook covered on low heat until meat is tender.  Drain water from rice and add rice to meat.  Stir thoroughly over low heat.  Add chicken broth.  Bring to a boil and taste broth for salt (if needed).  More broth should be added if and when needed.  Reduce heat and continue cooking until all liquid is absorbed and rice is done (about 20 minutes).

Brown pine nuts and almonds in a few tablespoons of butter until golden brown.  Use as topping over rice.


16 responses to “Lebanese Hashwa

  1. My mother is 1/2 Lebanese and this is basically how we make it – same ingredients. We just cook the meet and toast the pine nuts then add everytimng to a pot and cook. Everyone loves this – great for parties too.

  2. my tata actually uses all spice in hers instead of pepper. and if you would like, try putting a dollop of leban on top. you can go to the grocery store and get plain yogurt its basically the same thing. it makes it evern more amazing!

  3. Leban is arabic for yoghurt but we usually make the yoghurt ourselves, but supermarket yoghurt is just as good, nice recipe by the way!

  4. Leban is basically a sour cream/yogurt. You can find it at most lebanese (palestinian, syrian, jordanian) markets.

    You can also make it yourself.

  5. Luban (no one knows for sure how to spell it in English) is made from a different bacteria than your store bought yogurt. It has a much tangier flavor and no sweetness to it. If you have a Whole Foods in your area try the Armenian yogurt they sell. It is not the same but comes closer than anything.
    The difference between using all spice and cinnamon is the area of the country (Lebanon, Syria etc) from which your ancestors hail. We always use cinnamon and no nutmeg. My husband’s family always use all spice. Also, you can toast your pine nuts or almonds dry in a pan or in the oven. They contain enough of their own oil…you don’t need butter for this.

  6. Brenda – Fabulous information!!! Thank you! and I’ll look for that yogurt, we do have a “Whole Food”. Thank you again and please share some of you family recipes here if you can.
    Pam :o)

  7. This recipe sounds wonderful. Hashwa is one of my favorite dishes. My family has traditionally made it with Allspice. But as someone stated earlier, its all about regions. My husband loves cinnamon and nutmeg, so I will definitely try your recipe. If I may also make one suggestion…if you are using short or medium grain rice (tends to have a lot of starch), its ok to soak it as called for in your recipe, but if you are using Uncle Ben, I do not recommend soaking it, its already par boiled. I like to combine the pine nut and almonds together, and toast them in the oven..just until golden about 8-10 mins. Thank you for sharing your recipe, I look forward to more.

  8. I haven’t tried it with brown rice, but I don’t see why it WOULDN’T work and I would even actually prefer brown rice as well. Let me know how it turns out! 😉

  9. Ok thanks, I’ll use regular noninstant brown rice … I’ll let you know how it turns out , thank you for all your replies

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