Egyptian
Hawawshi
Cairo-style baladi bread stuffed with highly seasoned minced beef, peppers, onion, and herbs, then baked until crisp and juicy.
6 servings · 35 minutes prep · 18 minutes cook
Ingredients
Ingredients
- 12 oz ground beef, 80 percent lean
- 12 oz ground lamb
- 8 oz yellow onion, very finely chopped
- 1 green bell pepper, very finely chopped
- 1 serrano chile, finely chopped
- 1/2 cup finely chopped flat-leaf parsley
- 3 garlic cloves, finely grated
- 2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 6 Egyptian baladi breads or sturdy whole-wheat pita breads, 7 inches wide
- 1/4 cup avocado oil
Directions
Mix the Filling
- Combine the beef, lamb, onion, bell pepper, serrano, parsley, garlic, salt, coriander, cumin, black pepper, allspice, cinnamon, and cayenne. Knead by hand for 2 minutes until tacky and evenly mixed. Cover and refrigerate 20 minutes.
Prepare and Fill the Bread
- Heat the oven to 475°F with a baking steel or heavy sheet pan on the middle rack. Split each bread halfway around its edge to form a pocket without separating the halves.
- Divide the meat mixture evenly among the breads. Press it into a thin, uniform layer all the way to the edges, about 1/4 inch thick, eliminating air pockets. Brush both exteriors lightly with avocado oil.
Bake, Rest, and Serve
- Place three stuffed breads directly on the hot steel or pan and cover with a second heavy sheet pan. Bake 5 minutes, uncover, flip, and bake until both sides are crisp and the filling reaches {{temperature:160°F}}, 4 to 6 minutes more. Repeat with the remaining breads.
- Rest on a wire rack for 5 minutes so steam escapes without softening the crust. Cut each hawawshi into quarters and serve hot.
