Hawawshi

Ingredients

• 500 g minced beef, about 20 percent fat
• 150 g onion, grated
• 100 g green pepper, finely chopped
• 40 g flat parsley, chopped
• 1 hot green chilli, chopped
• 20 g tomato paste
• 8 g ground cumin
• 4 g ground coriander
• 3 g black pepper
• 8 g salt
• 4 rounds aish baladi
• 30 g samna, melted

Equipment

Sheet pan · Grater / zester

Allergen screen

Found: dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Wring the grated onion in a cloth until no more juice runs; that water is what steams the bread limp from the inside.
2. Work the mince with the onion, pepper, parsley, chilli, tomato paste, spices and salt until the mixture turns tacky and clings to the back of the spoon.
3. Split each bread at its seam and spread about 150 g of filling right to the rim in a layer no thicker than a finger, then press the round flat with your palm.
4. Brush both faces with samna and bake on a preheated tray at 230C (450F), turning once, until the bread is blistered, patched dark brown and fat is bubbling at the edge, 12 to 15 minutes. 15 min
5. Rest 3 minutes on a rack so the base drains and firms, then cut into wedges. 3 min