A simple beef sauté, Lebanese hushwee is full of warm spices of cinnamon and tossed with toasted pine nuts and layered on top of creamy tahini.
Lebanese Hushwee (Spiced Meat)
Today we are showcasing a peasant dish called hushwee. A very simple beef sauté with onions and pine nuts that cooks in just a few minutes. The other night we enjoyed it for dinner over creamy tahini and salad with za'atar pita bread and we gobbled it up. Simplicity at it's best.
The same mixture can also be used tossed with rice, which is then called hashweh and then you can go even further and stuff hashweh inside roasted acorn squash.
Hushwee Spices
Cinnamon and nutmeg are traditional flavors in Lebanese cooking and in hushwee and give fantastic savory aromatic depth to the meat. A little goes a long way so just a touch is all you need. I added my own twist and included smoked paprika which intensified another fantastic layer of flavor.
What to Serve with Hashweh and other Lebanese Favorites
Lebanese Hushwee with Tahini
LittleFerraroKitchen.com
Ingredients
- ½ cup tahini
- 2 tablespoon butter
- 1 tablespoon olive oil + more for garnish
- 1 pound ground beef
- 1 small onion chopped finely
- 2 garlic cloves chopped finely
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon paprika + more for garnish
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup toasted pine nuts
- Parsley or mint for garnish
Instructions
- Spread tahini on serving dish and set aside.
- In a medium sized skillet over medium heat, add butter and olive oil and ground beef. Cook meat until almost fully cooked, about 5-7 minutes.
- Add chopped onion and continue cooking for another 2-3 minutes so the onions start to soften. If there is any residual fat, drain that and discard.
- Add chopped garlic and spices and mix everything together. Add the pine nuts and continue cooking for another 1-2 minutes so the flavors blend. Taste for seasoning and adjust.
- Once done, spoon hushwee over creamy tahini and garnish with fresh chopped herbs and an extra drizzle of olive oil and paprika, if you wish.
Notes
Nutrition
Lauren says
The tahini really ruins this dish, unfortunately. All the spices of the meat and the flavor of the pine nuts end up really competing with the tahini on the plate. It's just too much fat without any acidity. I tried adding some lemon juice on top to cut through all the fat to little avail. I feel like this could be really good, but it's missing something.
Samantha Ferraro says
Interesting, never heard that feedback. Possibly I'll try more fresh herbs to help cut the "Fat". Thank you for the feedback. Samantha
Dave says
I think it’s missing the step of turning the tahini into tahina! You do this by whisking the tahini with lemon juice, water and salt (all to taste and can also add herbs or spices). The picture looks like you’ve done this.
Then it’s amazing, thank you!