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The Hirshon Egyptian Hawawshi – حواوشي

  • Total Time: 0 hours


Units Scale
  • For the dough:
  • 3 cups flour
  • 3 Tbsp powdered milk
  • 1 Tbsp sugar
  • 1 tsp salt
  • 3 tsp instant dried yeast
  • 1/4 cup olive oil
  • 1 cup warm water
  • ***
  • For the meat:
  • 750 gm of minced beef
  • 1/4 kg beef sausage (I prefer kielbasa)
  • 1 large onion
  • 3 bell peppers – 1 green, 1 yellow, one red
  • 2 jalapeño chili peppers
  • 1/3 cup chopped parsley
  • 1 tsp of salt
  • ***
  • 2 tsp dukkah spice mix, made from:
  • 1/2 cup shelled roasted pistachio nuts
  • 1/2 cup shelled roasted hazelnuts
  • If you cannot purchase roasted nuts, toast the nuts in a hot oven for approximately 10 minutes (watch closely so they do not burn), stirring frequently.
  • 1/2 tablespoon whole coriander seeds
  • 1/4 tablespoon whole fennel seeds
  • 3/4 tablespoon whole cumin seeds
  • 1/8 cup toasted sesame seeds
  • 1/2 tablespoon crushed red pepper flakes
  • 1/8 teaspoon Smoked Spanish Paprika
  • 1/2 tablespoon coarse salt or sea salt
  • 1 teaspoon coarsely-crushed black peppercorns
  • ***
  • 1 tsp of ghee
  • 1/2 tsp of preserved lamb fat, duck fat, or ghee
  • 1 cube Maggi Chicken bouillon, crushed


  1. To make the dukkah:
  2. Preparation:
  3. In a separate container from the nuts, toast coriander seeds, fennel seeds, cumin seeds, sesame seeds in a hot oven for approximately 5 to 8 minutes (also watch carefully so they do not burn). Remove from oven and let cool.
  4. In your food processor, grind your toasted nuts until the mixture resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oils in the nuts and turn the mixture into a nut spread such as peanut butter.
  5. In a mortar and pestle, grind the coriander seeds, fennels seeds, cumin seeds, sesame seeds, and red pepper flakes slightly.
  6. In a bowl, combine the crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Taste and adjust seasonings if necessary.
  7. Store mixture in a covered container in the refrigerator.
  8. To make the dough, put all the ingredients in a food processor and blitz until a dough is formed, then blitz for 1-2 minutes longer.
  9. Remove the dough, form into a ball, put in an oiled bowl and let rise for about an hour until doubled in size.
  10. Cut the sausage, onion, chili peppers into small pieces.
  11. In a deep bowl, mix the minced meat, sausage, crushed Maggi chicken cube, dukkah spice, onion and bell peppers and mix them well.
  12. Put ghee in a bowl and sauté the preserved lamb fat or duck fat (if using) on low heat, and then add them both to the minced meat mixture.
  13. Place the minced meat mixture in the refrigerator for a quarter of an hour.
  14. Preheat oven to 500F.
  15. Divide the dough into four balls; divide the filling into four.
  16. Roll each ball of dough into a circle about a half centimeter thick, spread a portion of the meat on one half.
  17. Fold the pastry over the filling to create a pocket, and crimp the edges with a fork.
  18. Poke the surface with a fork to allow air to escape as the pastries cook.
  19. Repeat with the remaining dough and filling.
  20. Bake your pockets in the preheated oven for about 20 minutes, then a couple more (1-2) under the broiler for color.
  21. Cool for 5 minutes before eating. Serve hawawshi with tahini salad, pickles, or as desired.
  • Prep Time: 0 hours
  • Cook Time: 0 hours