Hawawshi (Egyptian Meat Pies)
Hawawshi is an Egyptian street snack of spiced minced meat sealed inside crisp bread. This version builds the filling slowly, softening onion, garlic and bell pepper until lightly caramelized before the beef or lamb goes in, so the meat is sweet and savory rather than dry. Cumin, paprika and coriander give it warmth, and cayenne is optional. Folding it into flatbread and baking gives a crunchy shell that is easy to eat by hand.
Instructions
Heat the olive oil in a skillet over medium heat. Add the chopped onions and garlic and cook until the onions turn translucent and the garlic smells fragrant.
Stir in the chopped bell peppers and keep cooking until they are soft and lightly caramelized at the edges.
Add the ground meat and break it up with a wooden spoon or spatula. Cook until it is browned all the way through with no pink left.
Season with the cumin, paprika, coriander, cayenne if you want heat, salt and black pepper. Stir well so the spices spread evenly through the filling.
Preheat the oven to 180°C (350°F), or heat a grill. Cut the flatbread into squares or triangles, whichever shape you prefer.
Spoon a generous amount of filling onto one half of each piece, leaving a margin around the edge. Fold the bread over the filling and press the edges firmly to seal it in.
Place the filled pieces on a baking sheet or the grill. Bake or grill for about 10 to 15 minutes, until golden brown and crisp.
Take the hawawshi off the heat and let them cool for a few minutes before serving, since the filling stays very hot.
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