Hashweh Recipe
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Stir in the rice season with.
Hashweh recipe. This rice mixture is commonly used to stuff items like filo pockets. Remove and add almonds repeat same process. Remove from heat immediately.
Presentation is the key. Roast the chicken until it the juices run clear when the chicken is pierced and the meat reaches an internal temperature of 160 degrees on an instant-read thermometer about 1 hour. Hashweh or hushwee is a simple modest recipe made with ground meat cinnamon and toasted pine nuts.
Cook 8-10 minutes or until meat is browned stirring with spoon to break up meat. While the classic Lebanese hashweh recipe only includes onions beef and spices you can also add chopped tomatoes chopped zucchini or even chopped cabbage depending on how youre serving it. Use your leftover hashweh to top with this yummy recipe.
Add the onion and garlic. Then minced lamb is browned in butter. Cook until beef is almost cooked through.
Add water and mix well. Add ground beef or lamb Lebanese 7 spice kosher salt and black pepper. Cook and stir for 1 to 2 minutes.
In a deep pan melt ghee over medium heat. The hashweh stuffing is stuffed inside an eggplant then served with tomato and yogurt sauce on a bed of pita chips. Wash and rinse rice a few times under the sink in a sieve to remove as much starch from the rice as possible.
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