Ingredients
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2 Cups Long-Grain Ricerinsed and drained
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1 lb Ground Beefor ground lamb
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1 Large Onionfinely chopped
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3 tbsp Olive Oil
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1 tsp Cinnamon Powder
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1 tsp Allspice (Kabab Cheeni)ground
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½ tsp Black Pepperground
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½ tsp Clovesground
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¼ tsp Nutmegground
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4 Cups Beef Broth
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¼ Cup Pine Nutstoasted
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Acc. To Taste Salt
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For Garnish Fresh Parsleychopped
Description
Hashweh, a traditional Palestinian dish, combines aromatic spices with ground meat and rice, creating a comforting and flavorful meal. Often served during festive occasions or family gatherings, this spiced rice and meat dish is a testament to the region’s rich culinary heritage.
Enjoy your authentic Hashweh, a delightful blend of spices and textures that embodies the spirit of Palestinian cuisine.
Here’s the recipe for Palestinian Spiced Rice and Meat Hashweh;
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the ground beef or lamb to the pot, breaking it apart with a spoon.
- Cook until browned and fully cooked through.
- Stir in the cinnamon, allspice, black pepper, cloves, nutmeg, and salt.
- Cook for another 2-3 minutes, allowing the spices to bloom.
- Add the rinsed rice to the pot, stirring to coat the grains with the meat and spices.
- Pour in the broth, bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for 20 minutes or until the rice is fully cooked and has absorbed the liquid.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork, stir in the toasted pine nuts, and garnish with fresh parsley before serving.
