Savor Homemade Lebanese Hashweh for Cozy Family Meals

Last Updated on February 12, 2026 by Kacper Recipes Team

There s something truly comforting about digging into a warm plate of Lebanese Hashweh. I first discovered this delightful dish during a family gathering, where the enticing scent of spices and perfectly cooked rice filled the air, drawing everyone into the kitchen. The harmony of gently toasted vermicelli and aromatic basmati rice creates a foundation for rich, savory ground beef, all beautifully accented by a blend of Lebanese 7 spices and topped with crunchy pine nuts.

This dish isn t just about flavor; it s a celebration of tradition and comfort, reminding me of cozy evenings with loved ones. Whether you re a seasoned chef looking to expand your repertoire or someone simply seeking a delicious alternative to fast food, this Lebanese Hashweh is easy to prepare and incredibly satisfying. In no time, you ll be serving up a dish that s as impressive as it is comforting, perfect for family dinners or entertaining friends. Get ready to elevate your meal with this irresistible and heartwarming recipe!

Why is Lebanese Hashweh a must-try?

Comforting, aromatic flavors dance on your palate with each bite, offering a unique twist on traditional comfort food. Quick and easy, this recipe requires just 30 minutes of your time, making it perfect for busy weeknights or unexpected guests. Nutrient-rich ingredients guarantee a satisfying and hearty meal, while versatility allows you to switch beef for lamb to suit your taste. Lastly, great presentation is effortless just mound it elegantly on a platter and watch it disappear! Ready to explore more delightful options? Try serving this dish with a refreshing side salad for a well-rounded meal.

Lebanese Hashweh Ingredients

Get ready for a delicious feast!

For the Rice

• Ghee or butter adds rich flavor and helps toast the vermicelli.
• Vermicelli pasta broken into 2-inch pieces gives a delightful texture to the dish.
• Basmati rice provides a fragrant base; ensure it s rinsed well before use.
• Kosher salt enhances all the flavors of the dish wonderfully.
• Black pepper adds a warm, earthy notes.
• Ground cinnamon gives a subtle sweetness that complements savory elements.
• Boiling water or chicken stock for cooking the rice; stock adds extra depth.

For the Hashweh

• Ghee or butter (divided) used for cooking the meat and adding richness.
• Pine nuts toasting them brings out their nutty flavor and crunch.
• Yellow onion adds sweetness and depth when sautéed.
• Ground beef or lamb the star protein of the dish; either is delicious!
• Lebanese 7 Spice this unique blend infuses the meat with authentic flavors.
• Fresh parsley (for garnish) brightens the dish and adds freshness.

For Serving

• Lemon wedges a splash of lemon juice enhances the flavors beautifully.

Enjoy crafting your Lebanese Hashweh with these wonderful ingredients!

How to Make Lebanese Hashweh

1. Rinse the Rice: Place the raw rice in a fine mesh strainer and rinse thoroughly until the water runs clear. This helps remove excess starch and ensures fluffy rice. Set aside.

2. Brown the Vermicelli: In a large, deep pan, melt the ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown it, stirring often, until the vermicelli is a deep golden brown color. Keep an eye on it to prevent burning!

3. Toast the Rice: Add the rinsed rice, kosher salt, black pepper, and ground cinnamon to the pan. Combine everything with the vermicelli and toast the mixture for 2-3 minutes, stirring frequently to release those wonderful aromas.

4. Cook the Rice: Carefully pour in the boiling water (or chicken stock) and give it a good stir. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Let it cook for 15 minutes, then fluff with a fork.

5. Sauté the Pine Nuts: Meanwhile, melt 1 tablespoon of ghee (or butter) in a deep skillet over medium heat. Add the pine nuts and sauté until they are golden brown and fragrant, about 3-4 minutes. Set them aside to cool and enjoy their nutty goodness!

6. Cook the Onion: In the same skillet, melt the remaining tablespoon of ghee (or butter) over medium heat. Add the minced onion and sauté for 4-5 minutes until it softens and becomes slightly translucent.

7. Prepare the Hashweh: Add the ground beef (or lamb), Lebanese 7 spice, kosher salt, and black pepper to the onion. Cook for about 8-10 minutes, stirring occasionally until the meat is browned and cooked through. Stir in the toasted pine nuts and set the mixture aside.

8. Serve It Up: To serve, either spoon the hashweh over the fluffed rice pilaf arranged on a platter or mix them both together. Garnish with fresh minced parsley and lemon wedges for a pop of color and flavor.

Optional: Serve with a refreshing cucumber and tomato salad for a delightful contrast!

Exact quantities are listed in the recipe card below.

Expert Tips for Lebanese Hashweh

• Perfectly Rinsed Rice: Rinse the basmati rice until the water runs clear to remove excess starch, ensuring it remains fluffy and doesn t clump together.
• Mind the Vermicelli: Stir constantly while browning the vermicelli to achieve a deep golden color without burning. This adds a delightful texture to your dish.
• Toast with Care: When toasting the rice, keep an eye on the time; too long can lead to overcooking. You want it just toasted enough to release its aromatic scents.
• Avoid Overcooking Meat: Brown the ground beef (or lamb) thoroughly, but be cautious not to overcook it, which can result in a dry texture.
• Pine Nuts Perfection: Sauté pine nuts until golden and fragrant, as they produce a delicious crunch that complements the Lebanese Hashweh splendidly.
• Brighten Up Flavors: Don t skip the lemon wedges; a squeeze of fresh lemon right before serving elevates the flavor of this hearty dish beautifully.

Lebanese Hashweh Variations

Feel free to get creative and make this dish your own with these delightful twists!

• Vegetarian: Substitute ground beef or lamb with lentils or chickpeas for a hearty plant-based version that s just as satisfying.

• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the ground meat mixture for an extra heat that ignites the senses.

• Nut-Free: Skip the pine nuts and swap in toasted sunflower seeds or pumpkin seeds for a flavorful crunch without the nuts.

• Herb Infusion: Enhance flavors by mixing in chopped fresh mint or cilantro along with the parsley, providing a refreshing twist.

• Coconut Rice: Replace ghee with coconut oil in the rice and add coconut milk instead of water or stock for a tropical vibe that ll whisk you away.

• Mushroom Medley: Stir in sautéed mushrooms with the onions for an earthy depth of flavor that complements the spices beautifully.

• Fruit Fusion: Toss in some raisins or dried apricots with the rice as it cooks for a delightful sweetness that contrasts the savory notes.

• Cheesy Delight: Top your finished dish lightfully with crumbled feta or a sprinkle of goat cheese right before serving to add a creamy, tangy element.

How to Store and Freeze Lebanese Hashweh

Fridge: Store leftover Lebanese Hashweh in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or stock to prevent drying.

Freezer: To freeze, portion the assembled dish into airtight containers or freezer bags, keeping it fresh for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating: When ready to enjoy, reheat covered in the microwave or in a pan over low heat, adding a little extra liquid if needed to maintain moisture.

Room Temperature: If serving at a gathering, keep Lebanese Hashweh out for no more than 2 hours to ensure food safety, especially at warm temperatures.

Make Ahead Options

Preparing Lebanese Hashweh is a breeze, especially for busy home cooks looking to save time! You can cook the rice and hashweh filling up to 3 days in advance. Simply follow the recipe through step 7, allow the hashweh to cool completely, then refrigerate it in an airtight container. The rice can also be kept in the fridge; just make sure to store it separately to prevent it from becoming soggy. When you re ready to serve, reheat the hashweh in a skillet over medium heat until warmed through, and fluff the rice with a fork before serving. This makes for a delicious meal with minimal effort just as satisfying as fresh!

What to Serve with Lebanese Hashweh?

Creating a meal that captivates both the eyes and the palate is easy with the right complements.

• Fresh Tabbouleh: This vibrant salad, packed with parsley, tomatoes, and mint, creates a refreshing contrast to the rich flavors of hashweh.
• Garlic Yogurt Sauce: Creamy and tangy, this sauce enhances the dish and offers a cool balance to the spices. Perfect for drizzling or dipping!
• Roasted Vegetables: Seasoned and roasted seasonal vegetables add depth and a touch of sweetness, making your meal colorful and nutritious.
• Pita Bread: Soft, warm pita is ideal for scooping up hashweh, adding a delightful texture that complements the rice and meat.
• Cucumber and Tomato Salad: A light salad with crisp cucumbers and juicy tomatoes gives a refreshing crunch amid hashweh s hearty richness.
• Mint Lemonade: Pair with a cool mint lemonade to cleanse your palate, bringing a bright zest that enhances the entire dining experience.
• Baklava for Dessert: Finish your meal on a sweet note this nutty pastry with honey perfectly contrasts the savory hashweh, ensuring a memorable feast.

Each of these suggestions not only pairs well but also elevates your Lebanese Hashweh into a lovely and satisfying spread.

Lebanese Hashweh Recipe FAQs

How do I choose the right type of rice for Lebanese Hashweh?
Absolutely! For this dish, I highly recommend using basmati rice, as it provides a lovely fragrance and fluffy texture. Look for long-grain basmati with no dark spots or broken grains to ensure quality. Rinsing the rice until the water runs clear is crucial, as this removes excess starch and helps to prevent clumping when cooked.

What s the best way to store leftovers of Lebanese Hashweh?
You can store leftover Lebanese Hashweh in an airtight container in the refrigerator for up to 3 days. When reheating, be sure to add a splash of water or chicken stock to keep it moist and prevent it from drying out. It can be reheated in the microwave or on the stovetop over low heat.

Can I freeze Lebanese Hashweh?
Very! To freeze, portion the dish into airtight containers or resealable freezer bags, making sure to remove as much air as possible. It will stay fresh for up to 3 months. When you re ready to enjoy it again, thaw the container in the fridge overnight, then reheat gently on the stovetop or in the microwave, adding a bit of liquid if necessary.

What should I do if my rice is sticky after cooking?
If your rice turns out sticky, it s likely due to excess starch. In the future, make sure to rinse the basmati rice thoroughly before cooking. If it sticks this time, after fluffing, you can try mixing in a little olive oil or butter to help separate the grains. It won t be perfect, but it ll definitely help improve the texture.

Are there any dietary considerations for Lebanese Hashweh?
Certainly! If you or your guests have dietary restrictions, consider substituting the ground beef with ground turkey or plant-based meat for a lighter option. Additionally, the dish can be made gluten-free by using rice noodles instead of vermicelli, but check labels carefully to ensure that products are certified gluten-free. As always, keep an eye on the types of spices you use, as some may contain allergens.

Can I make Lebanese Hashweh vegetarian?
Absolutely! For a vegetarian version, you can replace the ground beef or lamb with a mix of sautéed vegetables like mushrooms, bell peppers, or even lentils for protein. Season the vegetable mixture with Lebanese 7 Spice to keep the flavors authentic. This will not only provide a delicious alternative but can also please a wider range of dietary preferences.