This post may contain affiliate links. Please read our disclosure policy.
This beef hashweh recipe is a staple of Lebanese cuisine and you will find it in so many Middle Eastern dishes. Seasoned with spices and herbs and made with pine nuts, it’s wonderfully flavorful and so easy and quick to make.
What is hashweh and how is it used?
The word hashweh is Arabic for “stuffing” so it’s basically the stuffing that we use in many traditional recipes. Knowing this essential recipe lays the foundation for so many more meals. Here are some of the most popular Lebanese recipes where I use hashweh.
- Stuffed Grape Leaves
- Stuffed Eggplant
- Kousa (Stuffed Squash)
- Stuffed Cabbage Rolls
- Baked Kibbeh
- Hummus with Ground Beef
How to make Lebanese hashweh
- Heat the olive oil and add in the onions.
- Cook until soft and translucent.
- Add in the ground beef.
- Cook until the beef has browned. You can drain the fat if needed.
- Fold in the pine nuts and season.
- Stir to combine and serve or use as intended in a recipe.
Tips for making hashweh
- Adjust the olive oil and onions to your taste. Depending on the recipe the hashweh will be used for, you can use only one onion or half an onion and use as little as 1 tablespoon of olive oil.
- Throw in some vegetables. 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 you’re serving it.
- Season with salt and 7 Spice after cooking or towards the end of cooking. If you season ground beef too early, the salt will draw out the moisture, making the meat less juicy.
- Add rice to make it a full meal. If you’re adding rice, be sure to rinse the rice first, add it after the meat is cooked and allow it to cook undisturbed for 15 minutes. This is essentially how I make my Mediterranean rice and beef dish (plus chickpeas).
Frequently asked questions
Usually hashweh is integrated inside other recipes as a stuffing. But you can also eat this on its own with some pita or homemade pita chips, or on top of rice!
Whenever I make this Lebanese ground beef recipe, I always make double so that I can enjoy it throughout the week in different dishes. Let the hashweh cool completely before placing in an air tight container, it will keep well in the fridge for up to 5 days and can be reheated on the stovetop.
You can also freeze the hashweh for up to 3 months and thaw it in the fridge overnight before reheating.
This dish is traditionally made with beef, but it’s also popular to use ground lamb. If you’d like, you can try it with ground chicken or turkey but I’ve never tried that.
More Lebanese recipes:
- Lebanese Cabbage Salad
- Lebanese Freekeh with Chicken
- Homemade Lebanese Kanafa
- Lebanese Bean Stew
- Lebanese Spicy Potatoes (Batata Harra)
- Best Lebanese Hummus Recipe
If you’ve tried this healthy-ish feel good Hashweh recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
- Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the pine nuts, then season with salt and 7 Spice.
- Use as stuffing for a designated recipe, or sprinkle chopped parsley serve on its own with pita bread, if desired.