Hashweh, حشوة Servings: 4 - 6

Ground Beef and Rice (Hashweh)


  • 1 lb ground beef or lamb
  • 2 cups rice, rinsed and drained
  • 2 cups water, beef, chicken or lamb broth
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 - 3 tsp. 7 spice (found in Middle Eastern stores)
  • 1 tbsp. cooking oil
  • Salt, to taste
  • 1/4 cup pine nuts
  • 1/4 cup almonds (blanched, peeled and slivered)


  1. In a medium saucepan, combine the ground beef, salt, cinnamon, nutmeg, 7-spice and cook on medium heat.

  2. In another saucepan, heat 1 tbsp. of cooking oil and fry the almonds and pine nuts, remove with a slotted spoon and set aside.

  3. Stir in the rice, season with salt and cook for few minutes stirring constantly.

  4. Stir in the beef and water or broth and bring to a boil.

  5. Reduce the heat to low, cover and simmer.

  6. Continue to cook, covered, until the water is absorbed and the rice is tender, about 25-30 minutes, adding 1/4 cup water or salt if necessary.

  7. Serve in a platter, sprinkled with fried nuts.

  8. This dish is best served with roasted chicken or lamb.