Egyptian Hawawshi Stuffed Bread
Ingredients
Filling
- 250 grams ground meat
- 2 green bell peppers
- 1 large tomato
- 1 large onion
- 1 teaspoon mixed spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon crushed chili
- 2 cloves garlic
Dough
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1/4 teaspoon black pepper
- A pinch of cumin
- A pinch of coriander
- 1/4 cup corn oil
- 1 cup warm water
For preparation
- Corn oil
Preparation
For the dough: In the mixer bowl, place 2 cups of flour, salt, yeast, sugar, black pepper, cumin, and coriander.
Attach the dough hook and mix for a few seconds.
Add the corn oil and warm water, mix on medium speed until dough forms, then add the remaining flour and mix until the dough is elastic and smooth.
Transfer the dough to an oiled bowl, brush the surface with oil, cover with plastic wrap, and let it rise in a warm place for 60 minutes or until doubled in size.
Cut the dough into 12 or 18 balls and let them rest for 20 minutes.
On a floured surface, roll each ball into a thin disk about 7 inches in diameter like pita bread.
Spread 3-4 tablespoons of the filling on the disk without reaching the edges, cover with another layer of dough, press the edges together firmly like qatayef, and let the breads rest for 10 minutes.
Press lightly on the surface to adhere to the filling.
On medium heat, heat a griddle or large skillet with a thick bottom on high heat and wipe with a thin layer of corn oil.
Brush the bread with a thin layer of oil then cook on the griddle until golden brown.
Using a wide spoon, flip the bread to the other side and cook, continue flipping until golden brown and the filling is cooked, then serve immediately.
For the filling: In a food processor, place the meat, peppers, tomato, onion, spices, salt, pepper, chili, and garlic, and mix on medium speed until a smooth homogeneous mixture forms.
