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An easy weeknight dinner, this Lebanese Hashweh packs so much flavor and is so easy to throw together! The best part? It’s ready in 15 minutes!
So tender, flavorful, and easy to make, this Lebanese Hashweh is absolutely delicious. Enjoy it as a low-carb snack or with your favorite sides for a fast and simple weeknight dinner. We love it topped with hummus.
Ingredients to Make Hashweh
- Olive Oil
- Onions– Diced
- Beef– Diced, you can use thin sliced steak or any steak cut or lamb, as long as you can dice it into very small pieces.
- Middle Eastern spices– Cinnamon, black pepper, all spice or 7 spice.
- Pine nuts
How to Make Lebanese Hashweh:
Chop the thin cuts of beef steak into super small pieces, so they cook evenly and quick. Then dice the onions.
In a medium size pan over medium heat, heat the olive oil and cook the diced onions until soft and translucent, about 10 minutes.
Add the diced beef pieces, salt and spices and cook until the beef is browned, about 10-15 minutes.
While the beef is cooking, in a small skillet, add 2 tablespoons olive oil, and pine nuts over medium low heat and cook for few minutes, until pine nuts are golden. Remove from heat and set aside.
Transfer cooked hashweh to a serving plate, top it with golden pine nuts, pomegranate seeds and chopped parsley, if desired!
How do I store Lebanese Hashweh?
Leftovers can be stored in an airtight container in the refrigerator where it will keep for up to 3 days. Lebanese Hashweh can also be frozen. Place in a freezer bag or container and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. Reheat on stove top or microwave.