EGYPTIAN STYLE HAWAWSHI Apr 24 Written By Eleanor Debel https://www.youtube.com/shorts/z0AJYChTES0PrintEGYPTIAN STYLE HAWAWSHIYield 8Prep time15 MinCook time15 MinTotal time30 MinIngredients1 small onion, peeled and cut into quarters1 red bell pepper, seeded stem removed and cut into quarters1 serrano pepper, stemmed and cut into chunks (remove seeds if you want to keep it less spicy)Pinch of kosher salt ½ cup fresh parsley leaves2 large garlic cloves 1 lb ground beef 1 tbsp tomato paste½ tsp kosher salt ½ tsp ground black pepper½ tsp paprika ¼ tsp ground coriander ⅛ tsp ground allspice⅛ tsp ground cardamom 4 thick pita breads Olive oil for brushing and grilling InstructionsIn a food processor combine the onion quarters, bell pepper and serrano pepper with a pinch of salt. Blend until nearly smooth, something like a smooth salsa consistency works great. Scoop out the blended vegetables into a cheesecloth or clean kitchen towel and squeeze out as much moisture as you can. Add the solids to a large mixing bowl and set aside. In the same food processor, add the fresh parsley leaves and garlic, and pulse until you have a smooth paste. Add this to the bowl with the pepper and onion mixture and then add the ground beef. Stir the beef with the herbs and vegetable mixture, then add in the tomato paste, salt, pepper, paprika, coriander, allspice and cardamom. Mix the beef thoroughly with your hands or a wooden spoon, making sure all the seasonings are evenly distributed throughout the meat. Slice your pita in half then carefully open up the inner pocket. Stuff about ½ cup of meat into the pocket and evenly distribute throughout so you’ve stuffed all the area with meat and it’s all in an even layer. Repeat with all the pita bread and meat. Brush the tops of all the pitas with olive oil. Heat a grill pan or gas grill on medium high heat and add the stuffed pitas in an even layer, oiled side down. Brush the other side with more olive oil while they grill for about 3-4 minutes. Flip and grill another 2-3 minutes, then stand them up on the open side of the pita to get the last grill on the exposed meat, let cook for another minute or so. Let rest for 5 minutes before serving and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasysandwich Eleanor Debel
EGYPTIAN STYLE HAWAWSHI Apr 24 Written By Eleanor Debel https://www.youtube.com/shorts/z0AJYChTES0PrintEGYPTIAN STYLE HAWAWSHIYield 8Prep time15 MinCook time15 MinTotal time30 MinIngredients1 small onion, peeled and cut into quarters1 red bell pepper, seeded stem removed and cut into quarters1 serrano pepper, stemmed and cut into chunks (remove seeds if you want to keep it less spicy)Pinch of kosher salt ½ cup fresh parsley leaves2 large garlic cloves 1 lb ground beef 1 tbsp tomato paste½ tsp kosher salt ½ tsp ground black pepper½ tsp paprika ¼ tsp ground coriander ⅛ tsp ground allspice⅛ tsp ground cardamom 4 thick pita breads Olive oil for brushing and grilling InstructionsIn a food processor combine the onion quarters, bell pepper and serrano pepper with a pinch of salt. Blend until nearly smooth, something like a smooth salsa consistency works great. Scoop out the blended vegetables into a cheesecloth or clean kitchen towel and squeeze out as much moisture as you can. Add the solids to a large mixing bowl and set aside. In the same food processor, add the fresh parsley leaves and garlic, and pulse until you have a smooth paste. Add this to the bowl with the pepper and onion mixture and then add the ground beef. Stir the beef with the herbs and vegetable mixture, then add in the tomato paste, salt, pepper, paprika, coriander, allspice and cardamom. Mix the beef thoroughly with your hands or a wooden spoon, making sure all the seasonings are evenly distributed throughout the meat. Slice your pita in half then carefully open up the inner pocket. Stuff about ½ cup of meat into the pocket and evenly distribute throughout so you’ve stuffed all the area with meat and it’s all in an even layer. Repeat with all the pita bread and meat. Brush the tops of all the pitas with olive oil. Heat a grill pan or gas grill on medium high heat and add the stuffed pitas in an even layer, oiled side down. Brush the other side with more olive oil while they grill for about 3-4 minutes. Flip and grill another 2-3 minutes, then stand them up on the open side of the pita to get the last grill on the exposed meat, let cook for another minute or so. Let rest for 5 minutes before serving and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasysandwich Eleanor Debel
