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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.
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 Hashwee and other Lebanese Favorites
Lebanese Hushwee with Tahini
- 1/2 cup tahini
- 2 tbsp 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
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika + more for garnish
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup toasted pine nuts
- Parsley or mint for garnish
- 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.