• prep: 5 min
• cook: 20 min
• total: 25 min

servings:

Hashweh (a.k.a. Hushwe, Hushwee), which literally means “stuffing” is a classic Levantine dish made with ground lamb and rice, seasoned with sweet spices such as allspice, cinnamon and nutmeg. While Hashweh is a delicious stuffing for poultry or meat, it also makes for a satisfyingly flavorful entree or side that comes together in less than … Continue reading “Hashweh”

• 1 1/2 tablespoonscultured unsalted butter
• 30 gramsvermicelli broken into 1-inch lengths
• 270 gramslong-grain rice ~1 1/2 cups
• 2 3/4 cupslow-sodium chicken stock
• 1 tablespooncultured unsalted butter
• 50 gramspine nuts (~1/3 cup)
• 1 tablespoonolive oil
• 210 gramsonions (1 small onion, minced)
• 10 gramsgarlic (1 large clove, minced)
• 5 pods green cardamom (smashed)
• 500 gramslean ground lamb
• 2 teaspoonsground allspice
• 1 1/2 teaspoonsground cinnamon
• 1/2 teaspoonground nutmeg
• 1 teaspoonsalt
• 1/4 teaspoonground black pepper
• flat-leaf parsley (chopped)
• mint (chopped)

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