Hawawshi

A fun, new way to Kebob: cooked straight in the bread, creating an instant hand-held delicacy!

Ingredients

Procedure

Lemon Tahini

1. In a bowl combine tahini, water, lemon juice, and salt. Whisk until well mixed. Hold refrigerated for service.

Pita Pockets

1. In the bowl of a stand mixer combine flour, yeast, sugar, baking powder, and salt. With the mixer running on low, gradually add warm water. Continue to knead until dough comes together and is fairly smooth. Dough should be somewhat sticky; if the dough feels dry to the touch, add additional water, one tablespoon at a time. Cover and allow to rest at room temperature until doubled in size, about 1 hour.
2. Set griddle or grill to medium-high. Divide dough into 3.5 oz ( 100 Grams ) pieces and form into balls. Cover and allow to rest for 10 minutes. Roll the dough into thin rounds, about 1/2 inch ( 1.25 cm ) thick. Place on flattop and cook until golden. Flip and cook on the other side for an additional 60-90 seconds. Repeat with remaining dough. Halve pitas and hold under a clean towel for service.

Hawawshi Filling

1. In a food processor combine tomato, parsley, onion, cumin, coriander, salt, allspice, garlic, black pepper, and baking soda. Pulse until mixture is finely chopped.
2. Transfer to a bowl and add ground beef. Mix until all ingredients are evenly distributed. Divide into roughly 3-ounce portions. Hold refrigerated for service.

Service

1. Set griddle or grill to medium heat and oven to 400°F. For each serving, open the pocket of one halved pita and fill with beef mixture. Lightly brush outside for pita with oil and grill until char marks appear on both sides.
2. Transfer to a sizzle platter and finish in the oven to desired doneness. Serve hot with 2 tablespoons lemon tahini on side.