Egypt, Middle East and Africa · Hawawshi

Alexandrian Hawawshi with Homemade Dough and Tahini Sauce

Name: Alexandrian Hawawshi with Homemade Dough and Tahini Sauce
Cook time: 1 h
Total time: 2 h
Yield: Serves 2
Cuisine: Egypt
Ingredients: Plain flour 250 g; Instant dried yeast 1 tsp; Sugar 1 tsp; Lukewarm water (about 37 °C) 160 ml; Extra virgin olive oil 2 tbsp; Salt 1½ tsp; Minced beef (15–20% fat) 240 g; Minced lamb 120 g; Onion 1; Green chilli 1; Green bell pepper ½; Flat-leaf parsley 15 g; Garlic cloves 2; Ground cumin 1 tsp; Ground coriander ½ tsp; Ground allspice ¼ tsp; Black pepper ½ tsp; Tahini 3 tbsp; Lemon (juice) ½; Cold water (for the sauce) 2½ tbsp; Melted butter 25 g

The Alexandria way: a beef and lamb filling sealed between two thin rounds of homemade dough, baked until crisp and served with lemony tahini sauce.

ServingsServes 2

Total cooking time1 h

Rising+ 1 h

DifficultyHard

Method

Mix the flour, yeast, sugar and part of the salt in a large bowl, add the warm water and olive oil and bring together into a dough. Knead on the worktop for until smooth and springy, then put it in an oiled bowl, cover and leave somewhere warm for about 60 minutes, until doubled.
Add in this stepPlain flour 250 gInstant dried yeast 1 tspSugar 1 tspLukewarm water (about 37 °C) 160 mlExtra virgin olive oil 2 tbspSalt ½ tsp
Grate the onion, squeeze it and discard the juice; finely chop the chilli, bell pepper and parsley, and mince most of the garlic. Knead the beef and lamb with the vegetables, cumin, coriander, allspice, pepper and part of the salt until sticky, then chill for . Cold filling spreads easily and keeps its juices.
Add in this stepMinced beef (15–20% fat) 240 gMinced lamb 120 gOnion 1Green chilli 1Green bell pepper ½Flat-leaf parsley 15 gGarlic cloves 1½Ground cumin 1 tspGround coriander ½ tspGround allspice ¼ tspBlack pepper ½ tspSalt 0.9 tsp
Make the tahini sauce. Stir the lemon juice, the remaining garlic (grated) and the remaining salt into the tahini; it will seize and thicken at first. Whisk in the cold water a little at a time until it turns pale and smooth, like yogurt.
Add in this stepTahini 3 tbspLemon (juice) ½Cold water (for the sauce) 2½ tbspGarlic cloves ½Salt ⅛ tsp
Heat the oven to 230 °C with a baking tray inside. Knock back the dough, divide it into 4 pieces and roll each into a thin round about 18 cm across and 2 mm thick. Spread the filling 1 cm thick on one round, leaving a 1.5 cm border, cover with a second round and press the edges together firmly. Prick the top a few times with a fork so steam can escape.
Carefully take out the hot tray, line it with baking paper and lay the hawawshi on it (1 tray). Brush the tops generously with melted butter and bake on oven for , turning them halfway, brushing again with butter and swapping trays if using two. They are done when deep golden and crisp on both sides and the filling reaches 71 °C.
Add in this stepMelted butter 25 g
oven
Rest for 3 minutes so the juices settle, then cut each into 8 wedges. Serve hot with the tahini sauce, pickles and pickled chillies.

Cook's tip

The lamb gives the rich flavour typical of Alexandria, but all beef works too. The thinner the dough, the crisper the result, and preheating the tray stops a soggy base. Tahini sauce keeps for 3 days in the fridge; loosen it with a little water if it thickens.

Cooking it at camp

Make the dough and filling at home and pack them in the cooler; at the campsite, cook the hawawshi in a covered cast-iron pan or Dutch oven on low heat, turning once. Over charcoal the dough scorches quickly, so keep it away from the hottest part, and always check a cut piece.