Name: Lebanese Hashweh Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: 1/4 cup ghee (or butter); 1/2 cup vermicelli pasta (broken in 2 inch pieces); 1 1/2 cups basmati rice (uncooked); 1 tsp kosher salt; 1/2 tsp black pepper; 1/8 tsp ground cinnamon; 3 cups boiling water (or chicken stock); 3 tbsp fresh parsley (minced); 2 tbsp ghee (or butter), divided; 1/4 cup pine nuts; 1 medium yellow onion (minced); 1 lb ground beef or lamb; 2 tbsp Lebanese 7 Spice; 1/2 tsp ground black pepper; 1 tsp kosher salt; 1/4 cup parsley (minced for garnish); 1 lemon (cut into wedges for serving)

Jump to Recipe· 4.1 from 11 reviews

Lebanese Hashweh Recipe is a beloved dish that brings together fragrant basmati rice, nutty vermicelli, aromatic spices, and savory ground meat in one harmonious and comforting plate. This recipe creates a rich fusion of textures and flavors that feel both elegant and homey, making it a perfect centerpiece for family dinners, special occasions, or anytime you crave something warm and deeply satisfying. The careful toasting of vermicelli and pine nuts, along with the authentic Lebanese 7 Spice, delivers an unforgettable culinary experience you’ll want to share again and again.

Ingredients You’ll Need

The image shows five main elements arranged on a dark gray stone surface. At top left is a bunch of fresh bright green parsley with leaves spread out. To the right of the parsley is a small white bowl filled with small white diced onions. Next to the bowl and to the right is an open jar with bright yellow mustard inside. Below the jar, slightly to the left, is a black rectangular tray holding a tightly packed block of raw, bright red ground meat. At the bottom center are two small round white bowls; the left one contains a pile of finely ground light brown spice, and the right one has a pile of small off-white pine nuts. The overall setting has a natural kitchen prep look. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Lebanese Hashweh Recipe is simple but essential, working together to build layers of taste, texture, and color that make the dish truly shine. From the fragrant basmati rice to the nutty pine nuts and hearty ground meat, every component has a special role in crafting this tasty masterpiece.

1/4 cup ghee (or butter): Provides a rich, buttery base essential for toasting and adding depth to the dish.
1/2 cup vermicelli pasta (broken in 2 inch pieces): Adds wonderful texture and a nutty flavor when toasted to golden brown.
1 1/2 cups basmati rice (uncooked): The fluffy, aromatic rice is the heart of the dish, soaking up spices and juices beautifully.
1 tsp kosher salt: Enhances all the flavors without overpowering the delicate spices.
1/2 tsp black pepper: Adds a gentle warmth and slight sharpness to balance the dish.
1/8 tsp ground cinnamon: Introduces a subtle sweet-spicy note to give an authentic Lebanese touch.
3 cups boiling water (or chicken stock): Used to cook the rice perfectly while infusing more flavor when using stock.
3 tbsp fresh parsley (minced): Freshness and color that brighten the final presentation.
2 tbsp ghee (or butter, divided): For sautéing pine nuts and onions to build rich flavor layers.
1/4 cup pine nuts: Toasted to golden perfection, they provide a delightful crunch and nutty aroma.
1 medium yellow onion (minced): Adds sweetness and savory depth to the ground meat mixture.
1 lb ground beef or lamb: The hearty protein base carrying the spices and pine nuts.
2 tbsp Lebanese 7 Spice: A signature blend that gives the dish its distinctive, warm flavor profile.
1/2 tsp ground black pepper: Extra seasoning for the meat to balance spices and add a little kick.
1/4 cup parsley (minced for garnish): Fresh herb to finish the dish with vibrant color and flavor.
1 lemon (cut into wedges): Adds a fresh, zesty tang that lifts the entire meal at serving.

How to Make Lebanese Hashweh Recipe

Step 1: Preparing and Toasting the Rice and Vermicelli

Begin by thoroughly rinsing the basmati rice under cold water until the water runs clear—this step removes excess starch and ensures your rice will be fluffy and separate. Meanwhile, melt the ghee or butter in a large, deep pan over medium heat. Toss in the broken vermicelli pieces and toast them until they reach a deep golden brown color. Watch carefully and stir often; this toasting brings out a rich nuttiness that’s essential for authentic flavor. Once your vermicelli looks perfect, add in the rinsed rice alongside kosher salt, pepper, and cinnamon, then toast the mixture for a few minutes. This helps the rice absorb those delicious toasty flavors before you add the liquid.

Step 2: Cooking the Rice Pilaf

Next, carefully pour boiling water or chicken stock into the pan with the rice and vermicelli mixture. Bring this to a boil, then reduce the heat to low and cover with a lid. Let it cook gently for about 15 minutes until the rice is tender and fluffy. Once done, fluff the rice with a fork to separate the grains and keep it light and airy, creating the perfect base for your hashweh topping.

Step 3: Toasting the Pine Nuts

While the rice cooks, melt a tablespoon of ghee or butter in a deep skillet over medium heat. Add the pine nuts and sauté until they emit a beautiful nutty aroma and turn a rich golden brown. This small step packs a surprising punch in flavor and texture, providing a delightful crunch to the dish. Once toasted, set the pine nuts aside to mix in later.

Step 4: Cooking the Meat Mixture

In the same skillet, melt the remaining tablespoon of ghee or butter over medium heat. Add the minced yellow onion and sauté for four to five minutes until it becomes sweet and translucent. Stir in the ground beef or lamb along with the Lebanese 7 Spice, kosher salt, and black pepper. Cook for eight to ten minutes, breaking up the meat with your spoon, until it is thoroughly browned and fragrant. Finally, mix in the toasted pine nuts to combine all those earthy and aromatic flavors.

Step 5: Assembling the Dish

To plate this Lebanese Hashweh Recipe, you can spoon the savory meat hashweh over a mound of fluffy rice pilaf arranged on a serving platter, creating a striking layered presentation. Alternatively, mix the hashweh and rice together gently for a homier, blended approach. Either way, garnish the dish with freshly minced parsley and a few lemon wedges on the side for that final touch of color and brightness.

How to Serve Lebanese Hashweh Recipe

A large white bowl filled with a dish of white long-grain rice mixed with small pieces of browned ground meat, thin toasted pasta strands, and small yellow nuts scattered evenly throughout. On top near the edge, there is a garnish of fresh green parsley leaves and a bright yellow lemon wedge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled on top provides an herbaceous pop of green that contrasts beautifully against the rich golden brown of the hashweh. Lemon wedges are not just pretty—they offer a refreshing citrusy burst that cuts through the richness of the dish, balancing every bite.

Side Dishes

Lebanese Hashweh Recipe pairs wonderfully with simple, fresh side salads like tabbouleh or fattoush, which bring crisp, vibrant flavors to the plate. A dollop of creamy plain yogurt or labneh also complements the spices and adds a cooling element that makes each mouthful even more enjoyable.

Creative Ways to Present

If you want to impress guests, consider serving Lebanese Hashweh Recipe in individual small bowls or rice paper cones for a fun appetizer twist. Another great way is to stuff it inside roasted vegetables or pita pockets, turning this classic side into a starring feature at your table.

Make Ahead and Storage

Storing Leftovers

Leftovers of Lebanese Hashweh Recipe can be stored in an airtight container in the refrigerator for up to three days. Keeping the meat mixture and rice together helps the flavors meld even more, but you can also store them separately to maintain the texture, especially if you plan to reheat gently.

Freezing

This recipe freezes well, making it a perfect candidate for prepping meals in advance. Place the cooled hashweh and rice in a freezer-safe container or zip-top bag, and it will keep for up to two months. Make sure to label your container for easy identification later!

Reheating

To reheat, thaw the frozen dish overnight in the fridge if frozen. Warm it gently on the stovetop or microwave, adding a splash of water or broth to prevent the rice from drying out. Stir occasionally until heated through, and refresh with a squeeze of lemon and fresh parsley before serving.

FAQs

Can I use other types of rice for this Lebanese Hashweh Recipe?

While basmati rice is preferred for its aroma and fine texture, you can use other long-grain rice varieties. Just remember that the cooking time and water ratio might vary slightly with different rice types to get the perfect fluffiness.

What is Lebanese 7 Spice, and can I substitute it?

Lebanese 7 Spice is a fragrant blend of spices typically including cinnamon, allspice, black pepper, cloves, nutmeg, coriander, and cumin. If you don’t have it on hand, you can mix these spices individually or use a combination of cinnamon, allspice, and cumin to mimic the flavor.

Is it possible to make this recipe vegetarian?

Absolutely! You can substitute the ground beef or lamb with sautéed mushrooms, lentils, or spiced chickpeas to keep the dish hearty and flavorful while making it vegetarian-friendly.

Can I prepare the rice and meat separately and combine later?

Yes! Preparing the rice and hashweh meat mixture separately allows you to control textures better and is helpful if you want to adjust flavors independently. Just combine them before serving or plate the meat over the rice for a beautiful presentation.

How spicy is the Lebanese Hashweh Recipe?

This dish is usually mildly spiced, focusing on warm aromatic spices rather than heat. If you prefer it spicier, feel free to add a pinch of cayenne pepper or some chopped fresh chili to the meat mixture.

Final Thoughts

There is something truly special about the Lebanese Hashweh Recipe that makes it a comforting, show-stopping dish perfect for any dining occasion. The blend of fragrant rice, toasted vermicelli, warm spices, and nutty pine nuts creates a harmony of flavors that’s both nostalgic and exciting to your taste buds. I encourage you to gather these simple ingredients, follow the steps, and enjoy the rewarding process of crafting this delicious taste of Lebanon in your own kitchen. Trust me, once you try it, it will become one of your favorite go-to recipes to share with family and friends.