Egyptian Hawawshi
By: McCormick Kitchens
Made With:
A different way to kebob: Stuff pita pockets with a tantalizing mixture of ground beef and spices, and grill until lightly charred. Bake until meat is cooked through, creating an instant hand-held delicacy that seamlessly brings the flavors of Egypt home.
A different way to kebob: Stuff pita pockets with a tantalizing mixture of ground beef and spices, and grill until lightly charred. Bake until meat is cooked through, creating an instant hand-held delicacy that seamlessly brings the flavors of Egypt home.
Key products
Instructions
- For the Lemon Tahini, whisk all ingredients in a small bowl until well blended. Cover and refrigerate until ready to serve.
- For the Hawawshi, place beef in a large bowl; set aside. Place remaining ingredients, except pitas, in a food processor. Pulse until the mixture is finely chopped. Add the mixture to the bowl with ground beef; mix just until blended. Divide the beef mixture into 12 portions.
- Preheat oven to 400°F. Heat grill on medium heat. Place 1 portion of the beef mixture in each pita half, pressing as needed to fill pita evenly. Brush the outside of pitas lightly with oil. Grill just until lightly charred on both sides.
- Arrange in a single layer on a foil-lined sheet pan. Transfer the pan to the oven. Bake for 8 to 10 minutes or until beef is cooked through. Serve immediately with Lemon Tahini on the side.
Test Kitchen Tip: To make your own pita pockets, mix 4 cups all-purpose flour, sifted, 1 tablespoon active dry yeast, 1 tablespoon sugar, 1 teaspoon baking powder, and 1 teaspoon salt in the bowl of a stand mixer. Add warm water gradually, mix until dough comes together into a smooth ball. Let rest for 1 hour, then cook on a griddle until golden. Fill as directed.
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