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I believe it is safe to say that Hawawshi is the Egyptian version of U.S. Hamburger.
This quintessential street food was created in the seventies of the 20th century by a butcher named Ahmed Al Hawawshi.
Ahmed came up with the idea of stuffing the traditional Egyptian whole wheat flatbread with his signature meat spicy mix. Â The stuffing basically consists of ground meat mixed with parsley, onions, garlic, hot green pepper and pungent spices. Â The stuffed bread is baked in hot oven, to come out wafting in irresistible aromas and crispy thanks to the rendered fat.
Ahmed was selling his creations on a humble cart that was touring Cairo’s districts.  Soon enough, his exotic food scored high among Egyptians who dubbed it “Hawawshi” after the family name of its creator .
Hawashi remained an affordable street food, as it calls for the “chuck” meat, a relatively inexpensive meat cut marbled with generous amount of fat.
Similarly, the Lebanese cuisine has  “Arayess”.  A less chunkier version of Hawawshi that is made of ground lamb,  and cooked on the grill rather than baked in the oven.
My homemade Hawashi is a cross between the Egyptian and the Lebanese versions.  I mix  2 parts of ground chuck (fat trimmed) with 1 part of ground lamb.  I freshly toast and grind the spices to elevate of flavors of the whole dish.  I add all the ingredients, except the parsley and green pepper, to the meat grinder for a fine texture.
Instead of using the grilling method, I cooked them on an electric griddle. Â I prefer the stuffing to be a thin layer of meat unlike the chunky traditional Hawawshi.
There are two ways of making Hawawshi, either using store bought flatbread or making the dough from scratch. Â For busy summer days, I usually opt for the second and easier option.
Hawawshi with its juicy and fervent meat interior encased in a crispy bread could be served as appetizer or a main meal in itself. Â It is simply a meal that suggest comfort on our busy schedules.
Hawawshi
Serves 10 to 12 people
INGREDIENTS
-
- 450 grams ground beef chuck
- 150 grams ground lamb
- 2 medium onions
- 2 gloves garlic
- 1 teaspoon pepper
- Salt
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon cumin
- 1/2 cup of flat leaves parsley, minced
- 1 hot green pepper, minced (optional)
- 1 tomato, diced
- Egyptian flatbread or white pita
DIRECTIONSÂ
- To prepare the meat mix, add the meat hunks, spices, onions and garlic to the grinder.
- Add the finely chopped parsley, diced tomato and hot green pepper to the minced meat.
- Stuff the bread with a thin layer of meat and brush the bread with some olive oil for a nice tan.
- On an electric griddle, cook on medium heat the stuffed-bread until the interior is fully cooked.
- With a serrated knife, cut the stuffed bread in quarters and serve them with tahini dip.
NOTES
- Egyptian flatbread could be replaced with white pita bread.
- A grill or an oven are good alternatives to the electric griddle.