Hawawshi (حواوشي) — Egyptian Spiced Meat-Stuffed Baladi Bread

• 4aish baladi bread rounds
• 2 tbspneutral oil (for brushing)
• 350 glean ground beef (85 percent lean)
• 150 gground lamb
• 180 gyellow onion (finely grated and lightly squeezed)
• 120 ggreen bell pepper (finely diced)
• 1Roma tomato (seeded and finely diced)
• 1green chile (finely minced)
• 3 clovegarlic (minced)
• 1 bunchflat-leaf parsley (about 30 g leaves and tender stems, finely chopped)
• 1.25 tspkosher salt
• 1 tspblack pepper (freshly ground)
• 1.5 tspground cumin
• 1 tspground coriander
• 0.75 tspground allspice
• 1 tspsweet paprika
• 0.25 tspground cinnamon
• 1 tspsumac
• 0.5 tspred pepper flakes
• 40 gtahina (sesame paste)
• 1 tbsplemon juice
• 45 mlwater (for thinning tahina sauce)
• 2 tbspEgyptian dukkah
• 120 gmixed pickles

Instructions

1. 1

   Heat the oven to 220°C or 425°F and place a heavy baking sheet inside to preheat for at least 10 minutes. In a large bowl, combine the ground beef, ground lamb, onion, bell pepper, tomato, chile, garlic, parsley, salt, black pepper, cumin, coriander, allspice, paprika, cinnamon, sumac, and red pepper flakes.

2. 2

   Mix the filling with your hand for 2 minutes until the vegetables release moisture and the meat becomes slightly sticky. This tacky texture helps the filling cling to the inside of the aish baladi instead of crumbling out during baking.

3. 3

   Open each aish baladi bread round from the side, keeping one edge attached like a hinge if possible. Divide the raw meat mixture into 4 equal portions of about 190 g each, then spread one portion in a thin, even layer inside each bread so the meat reaches close to the edges.

4. 4

   Brush both sides of each stuffed bread with the neutral oil, using 0.5 tbsp oil per round. Wrap each bread loosely in foil or parchment-lined foil so the bread steams first and the meat cooks through before the outside crisps.

5. 5

   Place the wrapped hawawshi on the preheated baking sheet and bake for 18 minutes. Turn the parcels over halfway through cooking so the meat juices season both sides of the bread evenly.

6. 6

   Unwrap the hawawshi carefully, return the breads directly to the hot baking sheet, and bake for 8 to 10 minutes more until the outside is browned and crackly. The meat filling should register 71°C or 160°F in the center and the bread should smell toasted, peppery, and rich.

7. 7

   Whisk the tahina, lemon juice, water, and 0.125 tsp kosher salt until smooth and pourable. If the sauce seizes at first, keep whisking for 30 seconds because sesame paste loosens again as the measured water is incorporated.

8. 8

   Rest the hawawshi for 5 minutes, then cut each round into halves or quarters so the juices settle without making the bread soggy. Serve hot with the tahina sauce, mixed pickles, and Egyptian dukkah on the side.