Introduction

Hashweh, which translates to “stuffing” in Arabic, is a beloved Middle Eastern dish combining fragrant spiced rice, savory meat, and a delightful yogurt sauce. Traditionally used as a stuffing for poultry, this dish shines on its own as a comforting and flavorful one-pot meal.

The beauty of hashweh lies in its simplicity and adaptability. With aromatic spices like allspice, cinnamon, and nutmeg, it delivers a warmth that pairs perfectly with the richness of ground meat, the nuttiness of toasted almonds and pine nuts, and the tangy freshness of cucumber yogurt. Whether made with lamb, beef, or a combination of both, hashweh is a crowd-pleaser that can anchor any family gathering or festive occasion.

This recipe walks you through every detail to ensure fluffy, perfectly spiced rice and tender, flavorful meat. It also includes a yogurt topping that balances the dish with its creamy and refreshing notes. Serve hashweh as a main course or alongside a mezze spread of hummus, tabbouleh, and pita bread for a memorable meal.

Ingredients List

For the Rice:

  • 2½ teaspoons ground allspice
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 2¾ cups calrose, jasmine, or basmati rice
  • 2 tablespoons unsalted butter or ghee
  • 2 tablespoons olive oil (plus more for toasting nuts)
  • 1½ pounds ground or minced lamb or beef (or a combination)
  • 4 scant cups chicken stock (homemade or store-bought)
  • Salt (to taste)
  • ½ cup (3 ounces) pine nuts
  • 1 cup (4 ounces) slivered almonds

For the Yogurt:

  • 2 Persian or mini cucumbers
  • Salt (to taste)
  • 1½ cups plain Greek yogurt
  • 1 garlic clove, crushed
  • ½ teaspoon lemon juice

Step-by-Step Instructions

1. Prepare the Spice Blend and Rice

  • In a small bowl, combine the allspice, cinnamon, black pepper, and nutmeg. Set aside.
  • Rinse the rice in a colander until the water runs almost clear. Soak in cold water for 15 minutes, then drain and let stand for an additional 15 minutes.

2. Cook the Meat

  • Heat the butter and olive oil in a large Dutch oven or nonstick pot over medium-high heat. Once the butter sizzles, add half of the spice blend and sauté until fragrant.
  • Add the ground meat and cook, breaking it into small, even-sized pieces, until browned and any liquid evaporates (10–15 minutes).

3. Cook the Rice

  • Add the drained rice to the pot with the browned meat. Stir in the remaining spice blend to coat the rice in the oil.
  • Pour in the chicken stock and bring the mixture to a boil. Taste the liquid—it should be generously salted. Adjust seasoning as needed.
  • Reduce the heat to a simmer, cover, and cook for 8–12 minutes, or until the liquid has mostly evaporated but the rice remains slightly moist and easy to stir.

4. Steam the Rice

  • Turn off the heat and wrap the pot lid with a clean tea towel or paper towels to absorb excess moisture. Cover the pot and let the rice steam in the residual heat for 20 minutes.

5. Toast the Nuts

  • While the rice cooks, heat a small skillet over medium-high heat and coat the bottom with olive oil (1–2 tablespoons).
  • Add the pine nuts and stir frequently until golden brown (about 4 minutes). Remove and drain on a paper towel-lined plate. Repeat the process with the slivered almonds.

6. Make the Yogurt Sauce

  • Coarsely grate the cucumbers and place them in a colander. Sprinkle with salt, mix, and let sit for 10 minutes to drain excess liquid.
  • Press the cucumbers with the back of a spoon to remove remaining moisture.
  • Combine the cucumbers with Greek yogurt, crushed garlic, lemon juice, and salt to taste. Whisk until smooth and creamy.

7. Assemble and Serve

  • Fluff the rice with a fork and transfer to a serving platter.
  • Top with toasted pine nuts and slivered almonds.
  • Serve with a dollop of yogurt sauce on each portion, or pass the yogurt around for guests to add to their plates.

Tips for Success

  1. Perfect Rice Texture: Rinse and soak the rice thoroughly to remove excess starch and achieve fluffy, separate grains.
  2. Customize the Meat: For a more luxurious texture, hand-chop the meat into small pieces instead of using ground meat.
  3. Adjust Spices: Feel free to tweak the spice proportions to suit your personal taste.

Recipe Variations

  1. Vegetarian Version: Replace the meat with sautéed mushrooms, lentils, or chickpeas for a plant-based option.
  2. Different Nuts: Substitute pistachios or cashews for the pine nuts and almonds for a unique twist.
  3. Alternative Grains: Try using quinoa or bulgur instead of rice for added texture and nutrition.

Serving Suggestions

  • Pair hashweh with a crisp fattoush salad or roasted vegetables for a complete meal.
  • Serve as part of a mezze spread with hummus, baba ghanoush, and warm pita bread.
  • Accompany with pickled vegetables or a tangy tahini sauce for added flavor.

Storage & Leftovers

  • Refrigerator: Store leftover hashweh in an airtight container for up to 3 days.
  • Freezer: Freeze portions in airtight containers for up to 3 months.
  • Reheating: Reheat gently in a microwave or on the stovetop with a splash of water or stock to restore moisture.

Nutrition Information (Per Serving)

Serving Size: 1 cup

  • Calories: 450 kcal
  • Protein: 24 g
  • Fat: 20 g
  • Carbohydrates: 40 g
  • Sodium: 300 mg

Cost Estimation

Approximate cost per serving: $2.50–$3.50
Budget Tips:

  • Purchase spices in bulk for cost savings.
  • Use dried mint as a garnish if fresh cucumbers are out of season.

Have you tried this Hashweh (Spiced Rice and Meat With Yogurt) recipe? Let us know your thoughts in the comments, or tag us on social media with #HashwehRecipe. Bookmark this page to make this crowd-pleasing dish for your next gathering!