Hashweh with Spiced Lamb

Name: Hashweh with Spiced Lamb
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Lebanese
Ingredients: For the hashweh rice; 250g of Tilda Pure Basmati Rice; 1 tbsp of olive oil; 1 tbsp of butter; 1 onion, finely chopped; 1 garlic clove, minced; 200g of lamb mince; 1/2 tsp ground cinnamon; 1/4 tsp ground allspice; 1/4 tsp ground black pepper; Salt to taste; 300ml of water; 1 handful of flat leaf parsley, finely chopped; 2 tbsp of pine nuts, toasted; For the garlic yoghurt sauce; 150g of Greek yoghurt; 1 small garlic clove, crushed; Juice of half a lemon; Salt to taste

Hashweh is a staple of Levantine feasts, and is sure to be a real crowd-pleaser. The name 'hashweh' means stuffing in Arabic, and although it's often served as a stuffing it can also be enjoyed on its own. We've made ours with Tilda Pure Basmati Rice and spiced lamb, but it would also work with beef. It's served with a cooling garlic yoghurt, and a simple tomato and cucumber salad on the side would be a great addition. Courtesy of Great British Chefs.

31 - 60 Minutes
Easy
Serves 2

This recipe uses:

Pure Basmati Rice 1kg

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Ingredients

For the hashweh rice
250g of Tilda Pure Basmati Rice
1 tbsp of olive oil
1 tbsp of butter
1 onion, finely chopped
1 garlic clove, minced
200g of lamb mince
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground black pepper
Salt to taste
300ml of water
1 handful of flat leaf parsley, finely chopped
2 tbsp of pine nuts, toasted

For the garlic yoghurt sauce
150g of Greek yoghurt
1 small garlic clove, crushed
Juice of half a lemon
Salt to taste

How to make Hashweh with Spiced Lamb

Rinse the basmati rice thoroughly in cold water, then soak for 20 minutes and drain.
Heat the olive oil and butter in a saucepan, then cook the onion and garlic until soft and just beginning to colour.
Add the lamb mince and cook until browned and crumbly. Stir in the cinnamon, allspice, black pepper and salt.
Stir in the drained rice to coat in the fat and spices. Add the water, bring to a boil, then cover and reduce to a simmer. Cook for 12 minutes, then leave to steam off the heat for 5 minutes.
While the rice cooks, whisk together the yoghurt, garlic, lemon juice and a pinch of salt.
Once the rice is fluffy and tender, stir through the parsley and pine nuts.
Serve warm with a dollop of garlicky yoghurt on the side.

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Hashweh with Spiced Lamb

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Ingredients

Ingredients

How to make Hashweh with Spiced Lamb