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Post by mach12 on Aug 30, 2018 1:22:52 GMT -5
My Egyptian co-worker introduced me to Hawawshi, which is ground beef with spices, parsley, coriander (called cilantro here in the U.S.), and so on and it's been one of my favorites since. It has been awhile since I made it so I made a batch the day before yesterday and can't believe I went so long. You mix the filling, stuff it in pita pockets (6 pockets, which are just 3 pitas cut in half), wrap it in parchment paper and bake it (turning it over half way through). The flavor is different and is quite good. At least I think it is.
Here's the recipe:
Egyptian Hawawshi
Cook Time: 30minutes Ingredients • 6 pita bread pockets(not the thin kind) • 1pound(450 grams) of lean ground beef • 1 onion diced • 1 roma tomato diced (I cheat sometimes and use a can of diced tomatoes - well drained) • 2 cloves garlic pressed • 1/4cup each fresh parsley and coriander (called cilantro in the U.S.), chopped and mixed together • 1/4cup green pepper chopped • 1/8 to 1/2tsp cayenne pepper per taste (add more if you like it spicy) • 1 1/2tsp seven spice(blend of cinnamon, clove, allspice, etc.)(instructions below) • 1/2tsp crushed red pepper or Simply Organic Spicy Steak seasoning(OPTIONAL) • 1 1/2tsp salt • 1/4cup melted butter • Parchment paper Instructions 1. Preheat oven to 400F/200C. 2. In a large bowl, combine the beef, onion, garlic, tomato, green pepper, parsley/coriander, and the remaining spices. Knead well until you have mixed all the ingredients into the beef. (I make 6 balls of the mix just to make it easy to equally divide) 3. Carefully open the pita pockets with your hands. If the bread is not fresh, it will crumble. 4. Put approximately a 1/4 inch thick layer of meat inside of each pita pocket. You can always add a bit more, as it depends on the size of your pitas. 5. Brush the outside of the pita pocket with butter. Wrap each one in a piece of parchment paper. 6. Bake in the oven 15 minutes, turn over, then 15 minutes longer or until the outside of the bread is crispy and the meat is cooked.
In Egypt they use what they call 7 spice in about everything it seems so you can buy it premixed in the markets. The following recipe is really close (uses 8 spices, lol). It uses nutmeg, which is an intoxicant, so is forbidden in some Muslim sects. Just use an equal amount of allspice instead if that might be an issue. You can also adjust the quantities down, though I use so much that I make a full batch. This recipe will fill a regular spice jar the size they sell in grocery stores right to the brim.
7 Spice Blend
Ingredients 2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander seed
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cardamom
Directions:
Mix all ingredients well. Store in an airtight container or in freezer
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Post by nana on Aug 30, 2018 8:40:35 GMT -5
I told my husband about this and he said, "It sounds unbelievable!" In a good way. And I already have all the spices to make the mix. What kind of sauce or condiment would you recommend for this?
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Post by mach12 on Aug 31, 2018 1:52:44 GMT -5
I normally don't put anything on them but I knew one guy who would squirt some mustard on the filling once they came out of the oven. I think they're great without adding anything and that's how they're eaten in Egypt. There's something about the flavor that really goes nicely with a red wine too, though that you won't often see in Egypt. I meant to also mention how it's pronounced in Arabic just in case anyone is on a game show and needs to know: Huh-WOW-shee.
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Post by karitx on Sept 1, 2018 11:12:16 GMT -5
I am looking forward to trying these - they sound delicious!
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Post by sporko on Sept 1, 2018 17:03:02 GMT -5
I am looking forward to trying these - they sound delicious! Yes, please.
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Post by mach12 on Sept 2, 2018 14:13:37 GMT -5
They really reheat nicely in the well, too. I was worried about scorching the bottoms of them so I decided to go super safe until I come up with a better plan. I leave the unused ones wrapped and refrigerate them. When I'm ready to reheat I put one or two of them in a pan that I have that fits the t-baker and put them in with 10 minutes of gas, then turn it off and leave them for 10 minutes or until I'm at a good stopping point with whatever I'm doing at the moment (my favorite thing about Pepper - she's patient). There's probably a better way to reheat them but I haven't really taken the time to play with it.
This was my last one when I reheated it. I hadn't spread melted butter on them and they didn't brown quite the same but were still really good. Probably should have cleaned the stove top but we had just finished making blackberry jam and at that point I was kind of in a "don't give a rip" mood lol.
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Post by nana on Sept 3, 2018 7:43:18 GMT -5
Looks yummy! I've never cooked anything wrapped in parchment paper. What does it do that just baking it after brushing with the butter wouldn't?
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Post by mach12 on Sept 3, 2018 11:06:36 GMT -5
Looks yummy! I've never cooked anything wrapped in parchment paper. What does it do that just baking it after brushing with the butter wouldn't? Danged if I know. I'm married and have been thoroughly trained to just do what I'm told. It's what the recipe says to do. The ones in Egypt were wrapped in newspaper, so there's always that option too...
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Post by cinnabar on Sept 4, 2018 9:49:24 GMT -5
Coriander(seed)and cilantro(fresh leaves) are from the same plant(Cilantro) but have very different flavors. Coriander has a mild lemony pungent flavor that cilantro does not have. Nice to know how they both fit in these burgers, sound good.
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Post by mach12 on Sept 4, 2018 11:25:06 GMT -5
Coriander(seed)and cilantro(fresh leaves) are from the same plant(Cilantro) but have very different flavors. Coriander has a mild lemony pungent flavor that cilantro does not have. Nice to know how they both fit in these burgers, sound good. The first time I found Cilantro in a local market when we were living in Germany I was confused because it was labeled Koriander. Coriander seed was something like Koriandersamen. I thought "It looks like Cilantro and smells like Cilantro. Must be a close relative". That was back in the dark ages (pre-internet) so I didn't have an easy way to check it out. At some point I mentioned it to my wife, who was born and pretty much raised in Germany (though her parents are from Nebraska) and speaks German fluently, and she looked at me and said "It's the same plant. They just call it coriander here".
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Post by mach12 on Sept 4, 2018 11:52:57 GMT -5
Looks yummy! I've never cooked anything wrapped in parchment paper. What does it do that just baking it after brushing with the butter wouldn't? Okay, I emailed Samir and asked him about the parchment paper and got his reply. He says he spoke to the ladies (as is common there, the family lives in the same block, many in the same building as he and his wife) and they say the paper keeps the bread from over cooking while the filling cooks, plus keeps them from sticking to the pan or each other. He said a couple of times "very important to turn over once while cooking" but didn't say why. I'll send him a note and see what he says but I'm pretty sure it's to keep one side of the pita from getting soggy. They use ghee (clarified butter) on the outside of the bread before it goes into the oven but his wife says she likes to use olive oil. sounds like you could even use cooking spray.
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Post by nana on Sept 6, 2018 5:49:58 GMT -5
It makes sense. Pita bread can be pretty thin in spots. I can see that it might get overbaked without some protection. Thanks!
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Post by nana on Sept 14, 2018 20:11:02 GMT -5
Made these tonight. The verdict? Absolutely delicious!! Even though I realized as I made the meat mixture that I'd never actually gone and premixed the seven spice blend like I'd planned to and I had to approximate amounts on the fly and I didn't read carefully enough the first time and added both nutmeg AND allspice...but it was all good. And I can report that both a tzaziki type sauce and a simple guacamole tasted great as condiments on the side. I love having something new to do with plain old chopped meat, too. The pita browned, but I can't say it was crispy. But with all that butter, who cares? They tasted marvelous. Thanks Mach12!
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Post by mach12 on Sept 15, 2018 0:36:37 GMT -5
I was wondering whether you ever got a chance to try them and I'm really glad they worked out. When we have people over I like to surprise them with these and I don't think I've ever had anyone not like them, even kids. I'll have to try the condiments. Tzaziki sauce is really common over there (I'd forgotten all about it!) and while I'm not big on guacamole my wife sure is. I really like Bread and Butter pickles with them too. Do you make your own Tzaziki sauce?
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Post by nana on Sept 15, 2018 20:08:53 GMT -5
Yes, I always have homemade yogurt around, and I use fresh cukes, lemon balm, spearmint, salt and pepper. I don't think it's authentic, but I like it anyway!
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