Dinner · 40 min · middle-eastern

Hawawshi

Weeknight-friendly Middle Eastern cooking: Hawawshi comes together in 40 minutes with baladi bread, ground beef, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 4 rounds Baladi bread
• 1.5 lb Ground beef
• 2 Onions
• 1 Green bell pepper
• 1 Tomato
• 1 tbsp Baharat
• 1 tsp Chili flakes
• 1/2 cup Tahini

Steps

1. Blitz the onions, pepper, and tomato to a coarse mince; mix with the beef, baharat, chili, and salt — the raw filling should be highly seasoned, almost too bold.
2. Split each bread round into a pocket without tearing through.
3. Pack the pockets generously with the raw meat mixture, pressing it thin and even — thick filling stays raw in the center.
4. Brush the outsides with oil and griddle 5 minutes per side, then finish in a 400°F oven 10 minutes until the bread crisps and the meat cooks through.
5. Rest 5 minutes; the juices redistribute into the bread.
6. Cut into quarters and serve with tahini sauce and pickled turnips.
7. Cairo street food at its finest: crisp bread, juicy spiced beef, eaten hot off the griddle.

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