Hashweh with spiced lamb
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.
Ingredients
Metric
Imperial
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
Method
Rinse the basmati rice thoroughly in cold water, then soak for 20 minutes and drain
- 250g of Tilda Pure Basmati Rice
Heat the olive oil and butter in a saucepan, then cook the onion and garlic until soft and just beginning to colour
- 1 tbsp of olive oil
- 1 tbsp of butter
- 1 onion, finely chopped
- 1 garlic clove, minced
Add the lamb mince and cook until browned and crumbly. Stir in the cinnamon, allspice, black pepper and salt
- 200g of lamb mince
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground black pepper
- salt to taste
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
- 300ml of water
While the rice cooks, whisk together the yoghurt, garlic, lemon juice and a pinch of salt
- 150g of Greek yoghurt
- 1 small garlic clove, crushed
- juice of half a lemon
- salt to taste
Once the rice is fluffy and tender, stir through the parsley and pine nuts
- 1 handful of flat leaf parsley, finely chopped
- 2 tbsp of pine nuts, toasted
Serve warm with a dollop of garlicky yoghurt on the side
Brought to you by Tilda
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