Hashweh

Ingredients

Scaled for your household (4 portions) · original serves 4

• Finely chopped lamb595 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• White rice2 US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Pine nuts6 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Ground cinnamon½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Ground nutmeg½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Chicken stock4 US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Butter55 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• White pepper½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Chilli powder½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Flat-leaf parsley3 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Pita breads (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Dry-toast pine nuts and set aside. Brown finely chopped lamb in butter, stirring.

2. 2

   Mix in rice, salt and spices; cook for 2 minutes. Add hot stock and bring to a boil. Cover and simmer low for 25 minutes.

3. 3

   Fold in nuts and scatter parsley. Serve immediately with optional pita.