Hashwi
An easy Middle Eastern staple of rice, ground meat, onions and warm Arab spices.
A lovely blue and white hand-painted Jerusalem pottery bowl filled with a melange of rice and finely minced ground beef topped with toasted nuts. crunchy fried onions straws and parsley, caught my attention. A closer look revealed the ubiquitous sprinkles of the holy trinity of Arab spices - cinnamon, allspice and cloves and I dug in with gusto!
This food memory is just one of many experienced in our years in the Middle East as we discovered and relished their indigenous recipes! It was a simple “potluck” at our school where, to many, it must have appeared to be the same old fare but to me was a wonderland of taste sensations.
This is a super simple recipe that is prepared in Jordan for a quick and easy evening meal or as a side dish or even the basic ingredients for a stuffing of vegetables such as zucchini squash, eggplant and grape leaves.
(See the recipes for stuffed squash and grape leaves on this blog: https://www.persnicketypanhandler.com/blog/stuffed-kousa-meat-amp-rice-filled-zucchini?rq=Kousa
https://www.persnicketypanhandler.com/blog/stuffed-kousa-meat-amp-rice-filled-zucchini?rq=Kousa)
An easy introduction to Lebanese Arab food, it is a favorite in my kitchen. If it is your first foray into this cuisine go easy on the spices. If you are a vet of Arab food, you may want to add another sprinkle or two of each spice.
And when I don’t have any prepared, I always have my memories of hashwi “to keep me warm!”
Hashwi - rice & ground meat
2 tablespoons butter
1 medium onion, finely minced
1 pound lean ground beef or lamb
1/4 cup pine nuts - toasted
1/4 cup sliced almond - toasted
fresh minced parsley
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 cups long-grain white rice
2 tablespoons olive oil
1 teaspoon salt
FOR MEAT MIXTURE:
-In a large skillet, melt butter over medium-high heat then add the minced onion. Sautee until transparent and softened, 4-5 minutes.
-Add ground meat and spices. Cook 8-10 minutes or until meat is browned, stirring occasionally with a wooden spoon to break up meat. Check for seasoning and add salt and pepper to taste. Set aside.
-To toast nuts, place nuts separately in small saute pan and toast dry over medium-high heat for 2 - 3 minutes. Watch the nuts carefully and stir frequently to avoid burning them. Remove from pan allow to cool. (Toast nuts separately, almonds then pine nuts, as they brown at different rates.)
FOR THE RICE:
-Rinse the rice with cold water until the water runs clear. Drain well and set aside.
-In a medium non-stick pot, heat 2 tablespoons olive oil on medium heat. Add the rice and cook stirring frequently until the rice is coated with the oil and becomes wheat-colored - about 2 minutes.
-Add 4 cups water and the salt and bring the mixture to a boil. Cover the pot with a lid and reduce heat to lowest setting. Cook covered for 20 minutes.
-When the rice is fully cooked, remove from the heat and allow pot to sit covered for 10 minutes. Then uncover and fluff with a fork.
-Gently mix prepared beef mixture with rice. Taste and adjust seasoning as desired. Place hashwi in a serving bowl and garnish with toasted nuts and parsley. Crispy fried onions make an excellent topper! Serve warm. Serves 7-8.
Saute onions and ground beef until browned.
So simply satisfying!
PERSNICKETY NOTES:
**Hashwi is often used as filling for squash, eggplant and cabbage leaves in Middle Eastern cuisine or served as a side dish with chicken and lamb entrees.
**Adjust the Arab spices according to your taste. They are used lightly in this recipe but if you are used to Arab seasonings, use more! (cinnamon and allspice.)
**Hashwi is often served with a garlicky yogurt salad. Recipe follows:
YOGURT SAUCE
1 1/3 cups plain Greek yogurt 2 cloves garlic, finely minced 2 tab. chopped fresh mint (optional) 2 tab. lemon juice 1 tsp. salt Combine ingredients and chill at least 30 minutes.
**Crispy Fried Onions make Hashwi especially delicious. Here is a recipe for Birista (crispy fried onions) that will give you the perfect crispy topping for your Hashwi: https://cookingshooking.com/crispy-fried-onions-biryani-fry-onion-recipe-birista
