Hashweh and Cooked Cucumbers

Prep Time: 30 minutes | Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serving Intensity: Medium – Involves managing multiple components but is deeply rewarding.
Yield: Serves 4-6 generously

Description:
This recipe presents a stunning and traditional Levantine pairing: Hashweh, a richly spiced, aromatic rice pilaf studded with tender ground meat and toasted nuts, served alongside Maa’dous Khiyar, a uniquely comforting dish of braised cucumbers in a lemony, garlicky yogurt sauce. This is a feast that explores the beautiful duality of Middle Eastern cuisine—the warm, earthy, and celebratory pilaf contrasting with the cool, tangy, and surprisingly savory braised cucumbers. It’s a harmonious meal that is perfect for family gatherings, offering exotic spice, soothing comfort, and a culinary journey to the heart of Syrian and Lebanese home cooking.

Ingredients:

For the Hashweh (Spiced Rice Pilaf):

2 tablespoons olive oil or ghee
1 lb (450g) ground lamb or beef (or a 50/50 blend)
1 large yellow onion, finely diced
½ cup pine nuts or slivered almonds (or a mix)
2 cups long-grain white rice (like Basmati or Jasmine), rinsed until water runs clear
3 ½ cups warm chicken or beef broth
1 ½ teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus more to taste
2 tablespoons tomato paste
¼ cup fresh parsley, chopped (for garnish)

For the Cooked Cucumbers (Maa’dous Khiyar):

4-5 medium Persian cucumbers or 2 large English cucumbers (about 1 ½ lbs total)
2 tablespoons olive oil
4 cloves garlic, minced
2 cups plain, whole-milk Greek yogurt or Laban (Lebanese yogurt drink)
1 large egg, lightly beaten (optional, for stabilization)
1 tablespoon dried mint, plus more for garnish
1 ½ teaspoons kosher salt
¼ cup fresh lemon juice (from about 1 large lemon)
2 tablespoons fresh dill or mint, chopped (for garnish)

For Serving:

Warm pita bread
Additional yogurt
Sliced radishes and olives

Equipment:

Large, heavy-bottomed pot or Dutch oven (for Hashweh)
Large skillet or saucepan (for cucumbers)
Fine-mesh strainer (for rinsing rice)
Small bowl (for toasting nuts)
Measuring cups/spoons

Step-by-Step Instructions:

Part 1: Mastering the Hashweh – The Spiced Rice Pilaf

1. Toast the Nuts:
In a dry small skillet over medium-low heat, toast the pine nuts and/or almonds, stirring constantly, until golden brown and fragrant, about 3-5 minutes. Immediately transfer to a plate to prevent burning.

2. Brown the Meat & Onions:
In your large pot, heat the olive oil or ghee over medium-high heat. Add the ground meat and cook, breaking it apart with a spoon, until it loses its raw pink color and begins to brown, about 5-7 minutes. Add the finely diced onion and continue cooking until the onion is soft and translucent and the meat is fully browned, another 5-7 minutes.

3. Bloom the Spices & Tomato Paste:
Push the meat mixture to the sides. Add the tomato paste to the center of the pot and let it cook for 1 minute until it darkens slightly. Sprinkle all the spices—allspice, cinnamon, cumin, black pepper, and salt—over the meat and onion. Stir constantly for 30 seconds until incredibly fragrant.

4. Cook the Rice:
Add the rinsed rice to the pot. Stir vigorously for 2-3 minutes, coating every grain in the spiced oil and fat. This toasts the rice, adding a nutty flavor and preventing clumping.
Pour in the warm broth and scrape up any browned bits from the bottom of the pot. Bring to a boil, then immediately reduce heat to the lowest possible setting. Cover tightly with a lid.

5. The Steam (The Critical Rest):
Cook covered for 20 minutes. DO NOT PEEK. After 20 minutes, turn off the heat and let the pot sit, covered and undisturbed, for 10 full minutes. This allows the steam to finish cooking the rice perfectly. Finally, fluff the rice gently with a fork, folding in most of the toasted nuts. Cover again to keep warm.

Part 2: Preparing the Cooked Cucumbers – A Savory Surprise

1. Prepare the Cucumbers:
Wash the cucumbers. If using large English cucumbers, you may peel them in stripes and scoop out the watery seed core with a spoon. Cut cucumbers into ½-inch thick half-moons or chunks. Sprinkle with 1 teaspoon of the salt, toss, and let drain in a colander for 15-20 minutes. This draws out excess water, crucial for a sauce that won’t separate. Pat them dry with a clean towel.

2. Cook the Cucumbers & Garlic:
In your large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Add the dried mint and stir for 5 seconds. Immediately add the dried cucumber pieces. Sauté, stirring occasionally, for 5-7 minutes until the cucumbers are just tender but still have a slight bite. They will turn a brighter green.

3. Create the Yogurt Sauce (The Temperance):
While cucumbers cook, prepare the yogurt sauce. In a medium bowl, whisk the Greek yogurt until smooth. Whisk in the beaten egg (if using—this helps prevent curdling). Gradually whisk in the lemon juice and remaining ½ teaspoon salt.
Tempering is Key: To prevent the cold yogurt from curdling when it hits the hot pan, you must temper it. Add a large spoonful of the hot cucumbers and garlic to the yogurt bowl. Whisk vigorously. Repeat with 2-3 more spoonfuls to slowly raise the yogurt’s temperature.

4. The Gentle Union:
Reduce the heat under the cucumber skillet to very low. Pour the tempered yogurt sauce into the skillet. Stir gently and constantly until the sauce is uniformly warm, thickened, and coats the cucumbers. Do NOT let it boil—a bare simmer is the maximum. Once heated through (about 3-4 minutes), remove from heat immediately.

Part 3: The Art of the Plate – Serving the Feast

Spread a bed of the fluffy, fragrant Hashweh on a large serving platter. Garnish with the remaining toasted nuts and chopped parsley.
Spoon the warm, creamy cooked cucumbers into a separate, beautiful bowl. Garnish with fresh dill or mint and a sprinkle of dried mint.
Serve family-style with warm pita bread for scooping, extra yogurt for dolloping, and sides of radishes and olives to cleanse the palate. Encourage guests to take a scoop of rice alongside a spoonful of the cucumber stew.

Chef’s Notes: The Heart of the Home Kitchen

Rice Rinsing: Rinsing rice removes excess starch, preventing gummy Hashweh. Soak for 15-30 minutes in cold water for even longer, fluffier grains.
The Yogurt Principle: Full-fat yogurt is essential for stability and flavor. The optional egg is a traditional stabilizer. Constant, gentle heat and proper tempering are non-negotiable to avoid a broken, curdled sauce.
Cucumber Choice: Persian cucumbers are ideal—small, crisp, and less watery with tender seeds. Salting is crucial for English cucumbers.
Spice Authenticity: Allspice and cinnamon are the soul of Hashweh. Do not substitute.
Make-Ahead: Hashweh can be made a day ahead and reheated gently with a splash of broth. The cucumber dish is best made fresh but can be gently reheated on very low heat.

Nutritional Information (Per Serving, estimated for 1/6th of recipes):

Please note: This is an estimate. Nutrition can vary based on specific ingredients and brands used.

Calories: ~620 kcal
Total Fat: 32g
- Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 950mg
Total Carbohydrates: 58g
- Dietary Fiber: 3g
- Sugars: 8g
Protein: 28g
Excellent Source of: Calcium, Vitamin C, Iron, B Vitamins.

Disclaimer: Nutrition information is provided as a courtesy and is an estimate. For precise dietary needs, calculate using the specific brands and measurements you use.

The Last Bite: A Symphony of Contrast and Comfort

This meal is an experience in balance and depth. The Hashweh is the celebratory centerpiece—fragrant, richly spiced, and textured with savory meat and crunchy nuts. It speaks of generosity and warmth. The Cooked Cucumbers are the surprising, wise counterpart—soothing, tangy, and creamy, transforming a familiar raw vegetable into something profoundly savory and comforting.