Found in many dishes, Hashwi is a foundational recipe component that is traditionally made from lamb. In the Kalil kitchen, however, we prefer an even blend of lamb and beef. Select cuts with an 80% lean, 20% fat ratio to impart extra flavor and moisture.



  • 3 TBL canola oil
  • 2 lbs ground meat (we recommend using a 50/50 lamb and beef mixture with an 80% lean, 20% fat ratio)
  • 1 medium onion, ¼-inch diced
  • 1 TBL Syrian Spice
  • 1 tsp sea salt
  • ½ tsp finely ground black pepper


Heat the canola oil in a large saute pan over a medium high heat. Add the onions and cook until tender and slightly translucent.

Add the ground meat. Break up the meat as it cooks using a potato masher    to create the finest possible crumbles. Cook until brown, approximately 10 minutes. Using a slotted spoon, transfer the mixture to a clean bowl, leaving the excess fat behind.

Season the meat mixture with Syrian Spice, salt, and pepper. Continue to break up meat until uniform in size. Consistency is key as this meat will be used as a stuffing.

Yield should be approximately 4 cups.


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1 Comment

  1. Kalils in the Kitchen. Talk about a fabulous Chanukah and Christmas gift! I just wish I hadn’t discovered it at 3 AM. (It’s now 5AM.) This is a treasure trove of Middle Eastern recipes so generously being shared by your family. In the early 1980s Therese gave me the lentil soup recipe, which I never passed along despite being offered numerous bribes. The family photos – cooking together – exude the love and joy that have always been so prominent in your lives. No more sleep for me tonight/this morning. I’m off to the kitchen.

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