To make authentic Egyptian Hawawshi whether Alexandrian-style or traditional baladi style with the same flavor as restaurant Hawawshi, the secret is in the perfect balance of meat, fat, and spices.
Ingredients (for 5–6 medium loaves)
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500 g ground beef with 20% fat, or add grated lamb fat for a more authentic flavor
Vegetables:
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2 large onions, finely chopped and lightly drained
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2 green bell peppers, finely chopped
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Hot chili pepper, optional
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1 small tomato, flesh only without seeds, finely diced
AMS Spices:
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1 teaspoon each of:
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Salt
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Black pepper
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AMS Hawawshi Spice Mix
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Paprika
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Ground coriander
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A pinch of nutmeg
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Fresh baladi bread, preferably partially baked
Preparation Method
Preparing the Filling:
In a large bowl, combine the ground beef with the onions, peppers, tomato, and spices. Mix very well by hand until everything is fully combined and the mixture becomes smooth and uniform.
Resting:
Cover and refrigerate the filling for 30 minutes so the flavors can blend together.
Preparing the Bread:
Open one side of each loaf of baladi bread to create a pocket. Take a portion of the meat mixture and spread it evenly inside the bread in a medium-thick layer.
Brushing:
Brush the outside of each loaf with a mixture of ghee and a little oil to give it a crispy texture and a golden color.
Cooking Methods
In the Oven (Most Common):
Wrap each loaf in parchment paper or foil. Bake in a preheated oven at 200°C for 20–25 minutes. Then remove the wrapping and place under the grill for 2 minutes to brown.
In a Pan (Faster Method):
Heat a non-stick pan with a little oil. Place the Hawawshi over medium heat, cover the pan, and turn the bread occasionally until the meat is fully cooked and the bread is toasted.
The Secret Charcoal Flavor:
After cooking, place the Hawawshi loaves in a pot. Light a small piece of charcoal, place it on a piece of foil in the center of the pot, add a drop of oil, and immediately cover the pot for 5 minutes to give the Hawawshi a smoky grilled aroma.