Inspired by the traditional recipes of Jerusalem, Hashweh, literally meaning “stuffing”, can be used as a filling for various proteins but reaches its true potential when crowned with a lusciously slow-cooked, tender leg of lamb. This particular recipe, proudly shared by Reem Kassis, is influenced by the exciting flavors discovered during her childhood walks through Jerusalem's old city with her mother. She emphasizes the importance of toasting then grinding the whole spices, a process which brings out their unique fruity characteristics.

Included are detailed steps for creating around three-quarters of a cup of the nine-spice mixture, although the recipe for Hashweh only calls for 1 1/2 tablespoons. If stored properly in an air-tight container, the remaining spice mix can last up to three months.

The nine-spice blend consists of whole allspice, cassia bark or cinnamon sticks, coriander seeds, black peppercorns, cardamom seeds, cumin seeds, whole cloves, mace blades, and crushed nutmeg.

The Hashweh recipe is created with unsalted butter, extra-virgin olive oil, ground lamb (or 80% lean ground beef), uncooked jasmine rice, chicken stock or low-sodium chicken broth, toasted pine nuts, kosher salt, and toasted whole blanched almonds. All ingredients are blended in a large skillet over medium-low heat until incredibly fragrant. However, it is crucial to avoid burning the mixture by stirring frequently - especially during the final six minutes.

Once the mix is cooled completely, it is transferred in batches to a spice grinder and ground to a fine powder. This spice mixture is then stored in an airtight container. The Hashweh preparation begins with melting butter and olive oil in a large enameled cast-iron casserole or Dutch oven. Once the butter starts to sizzle, the nine-spice mix is added and cooked until the aromatic fragrance is released.

Upon adding and browning the lamb, the rice is stirred in and toasted until it's coated in the lamb drippings. Afterward, the stock is stirred in and the dish is cooked until the liquid is absorbed, giving rise to a tender, delectable dish.

To finalize the dish, pine nuts are folded into the mix and seasoned with salt before being removed from the heat. Allowing the dish to steam for about 10 minutes, leaves you with a fluffy, delightful meal ready to be served upon a platter and embellished with almond topping.