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Hashweh Delight is a traditional Middle Eastern dish that beautifully encapsulates the rich tapestry of flavors and culinary heritage found within the region. Known for its hearty composition and aromatic profile, Hashweh is a beloved staple that resonates with families and food enthusiasts alike. This dish, which translates to "stuffed" or "filled," typically showcases a delightful combination of basmati rice, ground meat, and an array of spices that reflect the diverse cultures of the Middle East.

Hashweh Recipe

Discover the joy of Hashweh Delight, a flavorful Middle Eastern dish that combines basmati rice with ground lamb or beef, aromatic spices, and crunchy pine nuts. This easy-to-follow recipe features sautéed onions and garlic for depth, making it perfect as a main course or a side. With a total time of just 50 minutes, it's a wholesome meal that brings family and friends together. Don’t forget to garnish with fresh parsley for a pop of color!
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Ingredients
  

1 cup basmati rice

1/2 pound ground lamb or beef (or a plant-based alternative)

1 large onion, finely chopped

2 cloves garlic, minced

1/2 cup pine nuts, toasted

1 teaspoon ground cinnamon

1 teaspoon allspice

1/2 teaspoon cumin

1/4 teaspoon nutmeg

2 cups chicken or vegetable broth

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

    Cook the Meat: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic, and cook for an additional minute.

      Brown the Meat: Add the ground lamb or beef to the skillet. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Season with salt, pepper, cinnamon, allspice, cumin, and nutmeg.

        Add Rice and Broth: Stir in the drained rice and toast for 1-2 minutes. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.

          Toast the Pine Nuts: While the rice is cooking, heat the remaining tablespoon of olive oil in a small pan. Add the pine nuts and toast them over medium heat until golden brown, stirring frequently to prevent burning.

            Fluff and Serve: Once the rice is cooked, remove it from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork, then gently mix in the toasted pine nuts. Garnish with chopped parsley before serving.

              Enjoy: Serve the Hashweh warm, either as a main dish or as a side alongside grilled meats and yogurt sauce.

                Prep Time: 15 min | Total Time: 50 min | Servings: 4