Lebanese Spiced Lamb Hashweh with Pumpkin-Seed Rice and Charred Cabbage
A Lebanese hashweh — spiced ground lamb cooked with cinnamon, allspice, and cumin — served over white rice studded with toasted pumpkin seeds and charred cabbage wedges. Lamb and pumpkin seeds together push zinc well above daily needs.
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 150g (raw)ground lamb
- 1/2cup (100g cooked)white rice
- 3tbsp (24g)pumpkin seeds, raw
- 150ggreen cabbage, cut in 2 wedges
- 1tbsp (14g)extra virgin olive oil
- 2cloves (6g)garlic, minced
- 1/4(35g)onion, finely diced
- 1/2tsp (1g)cinnamon, ground
- 1/4tsp (0.5g)allspice, ground
- 1/2tsp (1g)cumin, ground
- 2tbsp (8g)parsley, chopped
- 1tbsp (15g)lemon juice
- 1/4tsp (1.5g)sea salt
Instructions
- 01
Cook the white rice according to package directions. Keep warm.
- 02
Toast the pumpkin seeds in a dry small skillet over medium heat for 2 minutes, shaking, until they pop and turn golden. Set aside.
- 03
Heat 1/2 tbsp olive oil in a wide skillet over medium-high heat. Add the cabbage wedges cut-side down with a pinch of salt. Sear 3 minutes per cut side until charred. Remove.
- 04
Reduce heat to medium. Add the diced onion to the same skillet and cook 2 minutes. Add the garlic and ground spices (cinnamon, allspice, cumin) and cook 30 seconds.
- 05
Add the ground lamb. Break it up with a spoon and cook 5-6 minutes until browned and cooked through. Season with salt.
- 06
Stir the toasted pumpkin seeds into the warm rice along with half the parsley.
- 07
Plate the rice, top with the lamb hashweh, set the charred cabbage wedges alongside, finish with remaining parsley and a squeeze of lemon.
Nutrition (per serving)
- Calories
- 620kcal
- Protein
- 36g
- Carbs
- 42g
- Fat
- 30g
- Fiber
- 8g
- Selenium
- 32mcg
- Zinc
- 7.8mg
- Iron
- 5.8mg
- B12
- 3mcg
- Iodine
- 5mcg
- Sodium
- 770mg