Ingredients for Hashweh and Cooked Cucumbers
Let’s talk ingredients! This recipe keeps it simple, but the magic is in the details. Here’s what you’ll need:
- 1 lb ground lamb or beef – I love lamb for its rich flavor, but beef works just as well if that’s what you have on hand.
- 1 cup basmati rice – Rinse it well to get rid of that extra starch. Trust me, it makes a difference!
- 1 onion, finely chopped – The finer, the better. It melts into the dish and adds so much sweetness.
- 2 tbsp olive oil – For frying up that onion and meat to perfection.
- 1 tsp cinnamon – This is the star spice. Don’t skip it!
- 1 tsp allspice – It gives that warm, cozy flavor that makes hashweh so special.
- Salt and pepper to taste – Season as you go. Taste, adjust, and repeat.
- 2 cucumbers, sliced – Not too thin, not too thick. Just right.
- 1 tbsp butter – For cooking the cucumbers. It adds a lovely richness.
- 1 clove garlic, minced – Because garlic makes everything better, right?
That’s it! Simple, fresh, and full of flavor. Now, let’s get cooking!
How to Make Hashweh and Cooked Cucumbers
Alright, let’s dive into making this dreamy dish! I’ll walk you through each step – it’s easier than you think. The key is cooking the hashweh first, then tackling those gorgeous cucumbers while the rice simmers. Ready? Let’s go!
Cooking the Hashweh
First, grab your favorite deep skillet or pot – something with a good lid. Heat the olive oil over medium heat until it shimmers, then toss in those finely chopped onions. Oh, that smell! Cook them until they’re soft and golden, about 5 minutes. Don’t rush this – those sweet, caramelized onions are flavor gold.
Next, add your ground meat. I like to use my wooden spoon to break it up really well as it browns – you want nice small bits throughout. Once it’s no longer pink (about 6-7 minutes), here comes the magic: sprinkle in your cinnamon, allspice, salt, and pepper. Stir like crazy to coat every bit of meat. This is when your kitchen will smell like a Middle Eastern spice market – heavenly!
Now, add the rinsed basmati rice and give it a good stir to coat in all those delicious spices and juices. Pour in 2 cups of water (hot water if you’re in a hurry), bring it to a lively boil, then immediately reduce to low heat. Cover tightly and set your timer for 20 minutes. No peeking! Let that rice soak up all the flavors.
Preparing the Cooked Cucumbers
While the hashweh works its magic, let’s tackle those cucumbers. Heat the butter in a separate pan over medium-low heat – you want it melted but not browned. Add the minced garlic and let it sizzle just until fragrant, about 30 seconds. Don’t let it burn!
Toss in your cucumber slices – they should sizzle gently when they hit the pan. Stir them occasionally, and you’ll see them transform from crisp to tender in about 5-7 minutes. They’re done when they’ve softened but still have a slight bite – think al dente pasta. The butter and garlic will have created this simple but incredible sauce that clings to each slice.
By now, your hashweh timer should be beeping! Turn off both burners, fluff the rice gently with a fork, and you’re ready to serve. Plate the hashweh with those beautiful cucumbers on the side – the contrast of textures and temperatures is everything.
Why You’ll Love This Hashweh and Cooked Cucumbers Recipe
Let me count the ways this dish will steal your heart:
- Flavor bomb: That warm cinnamon-allspice hug paired with garlicky cucumbers? Absolute perfection.
- Weeknight hero: Done in 45 minutes flat—faster than waiting for takeout!
- Pantry-friendly: Uses simple ingredients you likely already have.
- Texture party: Fluffy spiced rice meets tender-crisp cucumbers—so satisfying!
- Leftover magic: Tastes even better the next day (if it lasts that long).
I make this at least twice a month—it’s that good. The first time my neighbor smelled it cooking, she knocked on my door asking for the recipe. Now that’s a compliment!
Tips for Perfect Hashweh and Cooked Cucumbers
After making this dish more times than I can count, here are my foolproof tips to nail it every time:
- Rinse that rice! I know it’s tempting to skip, but washing basmati removes excess starch so your hashweh stays fluffy, not gummy. I use a fine mesh strainer and rinse until the water runs clear.
- Spice control: Start with the recipe amounts, then taste before serving. Want more warmth? Add a pinch more cinnamon. Too intense? A squeeze of lemon balances it beautifully.
- Meat matters: Lean ground meat (85/15) works best—too much fat makes the dish greasy. If using lamb, blot cooked meat with a paper towel to remove excess oil.
- Cucumber caution: Don’t overcook them! They should be tender but still hold their shape. Undercooked is better than mushy.
- Resting time: Let hashweh sit covered for 5 minutes after cooking—this lets the rice absorb any remaining steam for perfect texture.
My biggest oops moment? Forgetting to reduce the heat after boiling—burnt rice isn’t fun to scrape off pans! Medium-low is your friend.
Serving Suggestions for Hashweh and Cooked Cucumbers
This dish shines all on its own, but if you want to take it up a notch, try serving it with a dollop of cool, creamy yogurt or a simple chopped tomato and parsley salad. The yogurt adds a lovely tang that cuts through the richness, while a fresh salad brings brightness to each bite. Sometimes I’ll add warm pita bread on the side—perfect for scooping up every last delicious morsel!
Storage and Reheating Instructions
Here’s the great news – this dish keeps beautifully! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always go for the stovetop: just add a splash of water to the hashweh and warm it gently over medium-low heat, stirring occasionally. The cucumbers? They’re best reheated quickly in a pan or eaten at room temperature. Microwaving works in a pinch, but the stovetop keeps everything from getting soggy. Trust me, the flavors meld even more overnight – if you can resist eating it all at once!
Hashweh and Cooked Cucumbers FAQs
Got questions? I’ve got answers! Here’s what people ask me most about this recipe:
Can I use chicken instead of lamb or beef? Absolutely! Ground chicken works well—just add a bit more olive oil to keep it moist. The spices still shine beautifully.
How do I make it less spicy? Easy! Start with half the cinnamon and allspice, then taste and adjust. A squeeze of lemon or a dollop of yogurt also balances the flavors.
Can I make this ahead of time? Yes! Hashweh tastes even better the next day. Store it separately from the cucumbers and reheat gently on the stovetop.
What if I can’t find basmati rice? No worries! Jasmine rice works in a pinch—just keep an eye on the cooking time, as it might need a few extra minutes.
Can I skip the cucumbers? Sure, but they add such a refreshing contrast! If you’re not a fan, try sautéed zucchini or a simple green salad instead.
Nutritional Information
Just a heads up – these numbers are estimates since ingredients can vary! Per serving (about 1 plate), you’re looking at roughly:
- 450 calories
- 25g protein (thanks to that hearty meat!)
- 45g carbs (mostly from the fluffy rice)
- 20g fat
- 3g fiber
Not bad for such a satisfying meal, right? The cucumbers keep it feeling light while the hashweh gives you that comforting, stick-to-your-ribs goodness. Always check your specific ingredients if you’re tracking closely!
Share Your Hashweh and Cooked Cucumbers Experience
Did you make this recipe? I’d love to hear how it turned out! Drop me a note below telling me your favorite part—was it the spiced rice or those garlicky cucumbers? Happy cooking!
