Hawawshi Cheese Quesadillas with Tahini-Lime Crema
Mexican quesadillas made the hawawshi way: spiced raw beef pressed thin between tortillas with melting cheese, then pan-fried until crisp.
Method
Grate the onion, squeeze it and discard the juice; finely chop the jalapeño (seed it for less heat), part of the coriander and the garlic. Knead them into the beef with the cumin, baharat and salt until the mixture is sticky.
Add in this stepMinced beef (15–20% fat) 240 gOnion ½Jalapeño 1Fresh coriander (cilantro) 6 gGarlic cloves 1Ground cumin ¾ tspBaharat ½ tspSalt ½ tsp
In a small bowl, stir together the sour cream, tahini and part of the lime juice. If it is too thick, add water a teaspoon at a time until it falls slowly from a spoon.
Add in this stepSour cream 5 tbspTahini 2 tbspLime ½
Spread the beef mixture over one tortilla in a thin 3 mm layer, right to the edge, scatter over the cheese, top with a second tortilla and press firmly with your palm. A thin layer of meat cooks through quickly.
Add in this stepFlour tortillas (20 cm) 4Monterey Jack or mozzarella, grated 80 g
Heat part of the oil in a 26 cm frying pan on medium heat and add one quesadilla. Cover and cook for until golden underneath, then flip it with the help of a large plate and cook uncovered for more. Repeat for 2 rounds. Seen from the side the meat should be brown all through with clear juices (71 °C inside).
Add in this stepVegetable oil 2 tsp
medium heatSlide onto a board, rest for 1 minute and cut into 6 to 8 wedges. Scatter over the rest of the coriander and serve with the tahini-lime crema and lime wedges.
Add in this stepFresh coriander (cilantro) 4 gLime ½
Cook's tip
When making several, keep the finished ones crisp in a 100 °C oven. No Monterey Jack? A mix of mozzarella and cheddar works well. For more heat, stir a few drops of hot sauce into the crema.
Cooking it at camp
They work on a campsite grill plate or in a cast-iron pan, but because the meat goes in raw, cook them covered on low heat until fully done. Mix the meat at home and pack it flat in a zip bag in the cooler; it is easier to spread that way.