Make Ahead

Hashweh (Or my version of it)

January 10, 2014
0 Ratings
Author Notes

My parents always believed in educating my palette as I grew up by serving foods from every and any kind of background, even though we're a good ol' Sicilian family. This is my version of a Lebanese dish that my mom served when she was short on time, needed to serve a crowd with something easy and satisfying, or when we just needed something easy, filling, and comforting. —Jr0717

  • Serves ~3
  • 1 pound ground beef
  • 3 cups white rice
  • 4 cups chicken broth
  • 1 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1 splash olive oil
  • 1/2 medium red onion, diced
  • Lettuce, Shredded or left as leaves to be used as wraps
In This Recipe
  1. In a large metal pot, brown the ground beef. Season with the allspice and salt. Cook until all of the meat is just cooked through.
  2. Add the rice to the pot and mix well to combine with the meat. Make sure, at this point, that the flame is at medium. Add the chicken stock and the olive oil.
  3. Cook, uncovered, until the rice is cooked completely, approximately 35-50 minutes. Keep the flame at medium low, and keep your eye on it.
  4. When the rice is cooked through, fluff the mixture with a fork and turn the heat up slightly. This will allow the rice and meat on the bottom to caramelize and turn into the coveted “crunchies”.
  5. Serve as is, with the onion, lettuce, and tomatoes, or as a side dish. Feel free, once comfortable, to double or triple the measurements to make this in huge batches.

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  • Droplet
  • Jr0717