Isn’t it funny how food can transport you to a different place? Oh, the wonders of cuisine! Today, we’re diving into a Lebanese dish that dances on your taste buds like a warm breeze on a cool night—Hasweh.
It’s the kind of recipe that whispers tales of bustling Beirut streets right to your dinner table, and let me tell you, it’s all about the mixture of spices, the aromas—intoxicating, really—that waft through your kitchen. My first encounter with Hasweh was during a late-night dinner with friends. The rich, savory flavors felt like a hug after a long day.
It’s simple yet deeply satisfying, and trust me, once you’ve had a taste, you’ll keep coming back for more. So, grab your apron, and let’s create some magic.
Steps
- Begin by heating olive oil in a medium-sized pan over medium heat. Add diced onions and cook until they are soft and translucent, which should take about 10 minutes.
- Introduce the ground beef to the pan and continue cooking until the meat is browned, approximately 8-10 minutes. If needed, drain any excess fat from the pan.
- Stir in the pine nuts and season the mixture with 7 Spice and salt. Combine everything thoroughly.
- Use the prepared hashweh as a stuffing for your chosen dish, or garnish with chopped parsley and serve with pita bread if desired.
Ingredients
- ¼ cup olive oil
- 2 large onions, diced
- 1 pound 95% lean ground beef
- 1 tablespoon 7 Spice
- 1 teaspoon salt
- ¼ cup pine nuts, plus extra for garnish
- Chopped parsley for serving (optional)
FAQ
- How can hashweh be served?
- Hashweh is typically used as a stuffing in various recipes, but it can also be enjoyed on its own with pita bread or homemade pita chips, or served over rice.
- Is it possible to prepare hashweh in advance?
- Yes, you can make hashweh ahead of time. It can be stored in an airtight container in the fridge for up to 5 days. Additionally, it can be frozen for up to 3 months. To use, thaw it in the fridge overnight and reheat on the stovetop.
- Can other types of ground meat be used to make hashweh?
- While hashweh is traditionally made with ground beef, ground lamb is also a popular alternative. You can experiment with ground chicken or turkey, though these options are less traditional.
- What are some variations to the traditional hashweh recipe?
- You can adjust the amount of olive oil and onions to your preference. A classic hashweh includes onions, beef, and spices, but you can add vegetables like chopped tomatoes, zucchini, or cabbage, depending on your dish. Adding rice can also turn it into a complete meal.
Tips
- Adjust the amount of olive oil and onions based on your preference or the type of dish you are preparing. You can use less oil or fewer onions if needed.
- Enhance the traditional hashweh by adding vegetables such as chopped tomatoes, zucchini, or cabbage to complement the dish you are serving.
- Add salt and 7 Spice towards the end of cooking to keep the meat juicy, as seasoning too early can draw out moisture from the beef.
- For a complete meal, incorporate rice after the meat is cooked. Rinse the rice first, then let it cook undisturbed for about 15 minutes.
Equipment
- 7 Spice Blend: This specific spice blend may not be readily available in all household spice collections.
- Medium Size Pan: While many people have a pan, the specific size and type (if you want a new or specific kind) might be something to purchase.
- Pine Nuts: Although an ingredient, pine nuts are often considered specialty items that may not be in everyone’s pantry.
