Ingredients
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
Instructions
- To make the dukkah:
- Preparation:
- 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.
- 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.
- In a mortar and pestle, grind the coriander seeds, fennels seeds, cumin seeds, sesame seeds, and red pepper flakes slightly.
- In a bowl, combine the crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Taste and adjust seasonings if necessary.
- Store mixture in a covered container in the refrigerator.
- 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.
- Remove the dough, form into a ball, put in an oiled bowl and let rise for about an hour until doubled in size.
- Cut the sausage, onion, chili peppers into small pieces.
- In a deep bowl, mix the minced meat, sausage, crushed Maggi chicken cube, dukkah spice, onion and bell peppers and mix them well.
- 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.
- Place the minced meat mixture in the refrigerator for a quarter of an hour.
- Preheat oven to 500F.
- Divide the dough into four balls; divide the filling into four.
- Roll each ball of dough into a circle about a half centimeter thick, spread a portion of the meat on one half.
- Fold the pastry over the filling to create a pocket, and crimp the edges with a fork.
- Poke the surface with a fork to allow air to escape as the pastries cook.
- Repeat with the remaining dough and filling.
- Bake your pockets in the preheated oven for about 20 minutes, then a couple more (1-2) under the broiler for color.
- Cool for 5 minutes before eating. Serve hawawshi with tahini salad, pickles, or as desired.
- Prep Time: 0 hours
- Cook Time: 0 hours