Hashweh Recipe (Arabic Ground Beef and Rice)

I liked it a lot.

2 tablespoons Olive oil
▢1 Onion, chopped
▢1 pound Ground beef
▢1 teaspoon Seven spice
▢¼ teaspoon Cinnamon
▢¼ teaspoon Allspice
▢1 teaspoon salt
▢1½ cups Jasmine rice
▢2½ cups Water

Garnish
▢1 tbsp olive oil
▢2 tbsp slivered almonds
▢1/4 cup parsley , chopped

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the finely chopped onion to the pan. Sauté the onion for about 5 minutes until it becomes soft and translucent, stirring occasionally to prevent burning.

Once the onion is soft, add 1 pound of ground beef to the pan. Break up the ground beef with a spoon and cook until it's browned and no longer pink, stirring occasionally to ensure even cooking.

Sprinkle 1 teaspoon of seven spice blend, ½ teaspoon of cinnamon, ½ teaspoon of allspice, and 1 teaspoon of salt over the browned beef and onion mixture.

Stir well to combine, then add 1½ cups of jasmine rice to the pan, stirring it into the beef and onion mixture until evenly distributed.

Pour 2 cups of water into the pan, ensuring that the rice is fully submerged. Once simmering, reduce the heat to medium-low and cover the pan.

Let the rice mixture cook covered for 30 minutes on medium-low heat.

After cooking, remove the pan from the heat and let it sit, covered, for an additional 10 minutes.
T
o make the garnish, heat the olive oil in a small pan and toast the slivered almonds for a few minutes until they're golden brown.

Just before serving, sprinkle toasted slivered almonds and chopped parsley over the top of the rice.

Источник: https://www.unicornsinthekitchen.com/hashweh/#wprm-recipe-container-46894

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7 3/4 lb of pork shoulder, bone in
1/3 oz of flaky sea salt
1/3 oz of fennel seeds
1 garlic clove
1 lemon, zested
4 1/2 lb of roasting potatoes

Preheat the oven to 220°C/gas mark 7

Place the garlic, salt, fennel and lemon zest in a pestle and mortar and grind to a coarse paste

1/3 oz of flaky sea salt
1/3 oz of fennel seeds
1 garlic clove
1 lemon, zested


Score the skin of the pork shoulder, ensuring you cut all the way through the skin to the layer of fat beneath (you can ask your butcher to do this for you)

Thoroughly rub the salt mix into the pork and leave for at least half an hour, or overnight if you have time

When ready to cook, make sure the pork is at room temperature. Place the shoulder in a large roasting tin and cook in the oven for 1 hour

Meanwhile, peel and quarter the potatoes. Bring a pan of salted water to the boil, add the potatoes then turn down to a simmer. Cook for around 20 minutes, or until just tender. Drain and shake the potatoes vigorously in a colander to rough up the edges. Allow to steam dry

Take the pork out of the oven after the first hour and add the potatoes to the tray, coating them in all the rendered fat. If there are a lot of the juices, pour them into a bowl and reserve for the sauce

Turn the oven down to 200°C/gas mark 6 and place the tray back in the oven for 1 and a half hours, basting every half hour and turning the tray so that it cooks evenly. If a lot of juices collect in the tray, carefully pour them out and reserve

Take the tray out of the oven. If the potatoes need further crisping, transfer them to another tray and return to the oven for another half an hour while the pork rests

While the pork is resting, transfer all the reserved juices to a pan and reduce over a high heat. Serve the pork with the potatoes and the reduced sauce.

Источник: https://www.greatbritishchefs.com/recipes/lemon-roast-pork-shoulder-recipe