Hawawshi

Method

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1. Heat the oven to 240°C / 465°F with a heavy tray inside it.

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2. Mix the beef with the onion, pepper, chillies, parsley, garlic, spices, salt and pepper. Work it for a minute so it holds together.

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3. Split each flatbread around the edge into two discs, leaving one side joined.

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4. Spread a quarter of the raw filling inside each in an even layer no thicker than 8 mm, right to the edges, and press closed.

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5. Brush both faces with the melted butter and prick the top of each three or four times with a knife tip.

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6. Bake on the preheated tray 12 minutes, then turn and bake 10 to 13 minutes more, until both faces are crisp and deep brown and the juices run clear.

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7. Rest 5 minutes, cut into wedges and serve with tahina and lemon.

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Chef’s Tips

• Raw meat, hot oven. Both, or it does not work.
• A thin layer — 8 mm at most, or the middle stays raw.
• Prick the top or it balloons away from the filling.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Egyptian tahina
• Torshi
• Salata baladi

Storage & Reheating

Refrigerated for 3 days. Re-crisp at 220°C for 8 minutes; a microwave ruins it. It freezes baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.