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Lebanese Hushwee – Ground Beef with Pine Nuts

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Hushwee (or hashweh) is a staple in Middle Eastern cuisine as a humble, flavor-packed dish made of ground meat cooked in clarified butter.

Scooping Lebanese hushwee- ground beef with pine nuts.

Lebanese Hushwee (or hashweh) is a simple, modest Middle-Eastern recipe made with ground meat, cinnamon, and toasted pine nuts. Every family has a staple, comfort food that they go to over and over. For my family? That’s Lebanese Hushwee or Ground Beef with Pine Nuts. Packed full of flavor, but done quickly, we use it in a handful of different dishes, but also enjoy it on it’s own!

Ingredients

  • Clarified butter: Also called ghee, it has more of a roasted, nutty taste than normal butter, and also stores and lasts longer than typical butter.
  • Onion: I use a white onion, as it’s mild and palatable to most, but still adds great flavor.
  • Ground beef: I use ground sirloin, but you can use ground chuck or even a different ground meat that you have on hand!
  • Lebanese spice blend: My Lebanese spice blend is a blend of cinnamon, nutmeg, allspice, salt, and pepper.
  • Pine nuts: Mild and sweet in flavor, and buttery in texture, they’re flavir is greatly enhanced when roasted or toasted.

How to Make Lebanese Hushwee

Sauteing onions in pan

Start by melting your clarified butter over medium-high heat, then add in your diced onion and sauté until slightly translucent.

Adding salt to ground beef

Add your ground beef and season with some salt and pepper, breaking up with a wooden spoon or potato masher.

Adding cinnamon to ground beef

Add your Lebanese spice blend and continue cooking until ground beef is all browned and crumbled.

Adding pine nuts and parsley to ground beef

Finish by adding your toasted pine nuts and minced parsley (if you have it).

Lebanese hushwee- ground beef with pine nuts.

Serve with pita bread and brown rice, and enjoy your Lebanese Hushwee!

Frequently Asked Questions:

What is hushwee?

Hushwee (or hashweh) is a one-pot dish full of warm spices and flavor that comes from the Middle-East. I make it the way my family did, which stems from Lebanon, but there are variations from many countries!

What do you serve with hushwee?

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 hushwee?

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.

Recipes with Hushwee

Lebanese Hushwee- ground beef with pine nuts.

More MIddle Eastern Recipes

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hushwee

What family recipes always bring you back to special times in the kitchen? Lebanese Hushwee is one that we always come back to in my family.

No fork required.

Lebanese Hashweh with Toasted Pine Nuts

Lebanese Hushwee – Ground Beef with Pine Nuts

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
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Servings: 8

Ingredients
 

  • 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)

Instructions
 

  • In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
  • 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

Notes

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.

Nutrition

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:

72 Comments

    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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