Hashweh Recipe | PBS Food

Hashweh is a classic Levantine dish featuring lamb. The recipe appears courtesy of Sameer Eid, who is featured in the Detroit episode of No Passport Required.


Prep time: 30 Minutes

Total time: 45 Minutes

Yield: 4



  • ¼ cup pine nuts, preferably Spanish
  • 2 tablespoons vegetable oil
  • 1 pound ground lamb (80% lean-20% medium lean)
  • 3 tablespoons ghee
  • 3 medium cooking onions, peeled and diced very small
  • ¼ teaspoon cinnamon
  • ¼ teaspoons seven spice
  • ½ teaspoon each of salt and pepper
  • Juice of 1 Lemon
  • 1 fresh pomegranate cleaned


  1. In a large skillet, heat the oil and brown the pine nuts until light golden - set aside
  2. In the same pan add the ghee and allow it to melt. Add the onions and saute until brown and soft.
  3. Add the ground lamb and stir well with onions. Cook until the meat browns.
  4. Sprinkle in the cinnamon and seven spice along with the salt, pepper and lemon. Stir well, and keep on low heat for another 4 minutes. Taste and adjust seasoning as needed.
  5. Serve garnished with toasted pine nuts and pomegranate seeds.


Please note: PBS has not professionally-tested this recipe.
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