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Lebanese Hashweh – Ground Beef with Pine Nuts

    Hashweh (or hushwee) is a staple in Middle Eastern cuisine as a humble, flavor-packed dish made of ground meat cooked in clarified butter. Served with browned rice and seasoned with cinnamon and toasted pine nuts. It’s naturally gluten free and paleo.

    Lebanese Hashweh with Toasted Pine Nuts

    You know how certain people have their specialties in every family? Well, in our family, my Aunt Paula is famous for hashweh. No matter how hard I try, mine never quite tastes like hers, Ironically, she always thinks hers is missing something too. (Trust me, hers is perfect. Every. Single. Time.)

    Lebanese Beef with Cinnamon and Pine Nuts

    What is hushwee?

    Hashweh (or hushwee) is a simple, modest recipe made with ground meat, cinnamon, and toasted pine nuts. It is the foundation of many classic Lebanese dishes such as Stuffed Eggplant or my husband’s favorite, Sfeehas (Lebanese Meat Pies).

    Hummus with Ground Lamb and Pine Nuts - a Middle Eastern Specialty

    At Christmas, we love eating it on top of mashed potatoes with a drizzle of homemade gravy. It also tastes great served over hummus and eaten with pita bread.

    Easy Lebanese Hushwee

    How to easily toast pine nuts

    Total Time: 7 minutes


    Bake pine nuts 350 degrees on a baking sheet for 5-7 minutes.


    Use your nose – the pine nuts are done the minute you smell that intoxicating, nutty flavor.

    The end result is a batch of evenly toasted, golden brown pine nuts. Your hummus will thank me.

    Scooping Hushweh with Pita

    Frequently Asked Questions:

    What do you serve with hashweh?

    We love eating it with creamy, cucumber laban and a giant Syrian salad. To eat, ditch the fork and scoop up your bites with pieces of pita bread!

    What type of meat do you use with hashweh?

    Actually, this recipe works with any type of ground meat you have on hand but I prefer beef sirloin, ground lamb or a combination of the two.

    Lebanese Hushwee Rice with Toasted Pine Nuts HR

    What family recipes always bring you back to special times in the kitchen? I’d love to hear from you.

    Your fork is waiting.

    Lebanese Hushwee Rice with Toasted Pine Nuts

    Lebanese Hushwee Beef

    4.79 stars average
    Hushwee rice is a beef and rice mixture made with cinnamon, toasted pine nuts and rice pilaf cooked in clarified butter. An easy one-pan meal.
    PREP: 25 mins
    COOK: 35 mins
    TOTAL: 1 hr
    Servings: 8


    • 1 tablespoon clarified butter (also known as ghee)
    • 1 medium onion (minced – use frozen diced onions to save time)
    • 20 ounces ground sirloin (lamb or bison work well too)
    • 2 tablespoons All Purpose Lebanese Spice Blend
    • ¼ cup pine nuts (toasted)
    • fresh minced parsley (garnish)


    • In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
      001 Lebanese Hushwee WEB
    • Add ground sirloin and spices. Cook 8-10 minutes or until meat is browned, stirring occasionally with a wooden spoon to break up meat. Check for seasoning and add salt and pepper to taste. Stir in toasted pine nuts and set aside.

    Toasting the Pine Nuts:

    • Preheat oven to 350 degrees. On a small cookie sheet place raw pine nuts and cook for 5-7 minutes or until they are at a light brown in color. Keep a careful eye on them as they can burn quickly.

    Recipe Video


    To toast pine nuts simply spread in an even layer on a baking pan and bake at 350 degrees for 5-7 minutes or until golden brown.
    If you don’t wish to make your own clarified butter (also known as “ghee”), you can find it online or in most health stores.
    For lasting freshness, store pine nuts in the freezer to keep them fresher, longer.


    Calories: 438kcalCarbohydrates: 44gProtein: 17gFat: 21gSaturated Fat: 9gCholesterol: 67mgSodium: 517mgPotassium: 307mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 49mgIron: 2mg
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


      1. Oh, and we brown the meat in one pan, and toast the pine nuts in a stockpot near the end of sautéing the onions. Add the browned meat, chopped chicken or turkey, rice, and chicken stock to stockpot, cover, and simmer until rice is done.

        1. I absolutely love this recipe, however I do not think it is gluten-free with the vermicelli, nor would it be Paleo. If you remove the rice and pasta it would absolutely be gluten-free and Paleo! Would probably taste great over cauliflower rice cooked in ghee!

          1. Hi MJ! Sorry for the confusion – you just pointed out an error: the recipe listed is for hushwee WITH RICE (but it’s supposed to just be the hushwee/meat part which is gluten free and paleo.) :) We are working to resolve – sorry about that!

    1. Oh my goodness, this was absolutely divine! We added some sultanas to it during the cooking, which gave it a little sweet pop, but… ohhh my. I can’t begin to describe how amazing this was. I am not a massive parsley fan, but it really was amazing in this, and I added lemon juice at the end just to cut the fat of the lamb. I actually forgot about the chicken, but it didn’t need it. :)

    2. This was delicious. I served mine over cooked spinach, less salt and more ghee. Ahhh. My husband had his over butternut squash. I can think of many ways to eat it. Thank you.

    3. Liz, 1 1/4 teaspoon of salt is way too much. You must love a lot of salt. You really don’t need the salt with the other spices mixed.

    4. I make the Hashwe with the 5 spices but I use much less salt in the spices. This is great in pita bread with a Lebanese salad.

    5. Could this be made with ground turkey? I can only eat poultry due to food allergies and really want to try this!

        1. Hey, i only have stir fry rice noodles. Will this method work? Or should i soak them in water per the box’s instructions?

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