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 flavours of Egypt home.
INGREDIENTS 12 SERVINGS
- Lemon Tahini:
- 1/4 cup (60 milliliters) tahini
- 1/4 cup (60 milliliters) water
- 2 tablespoons (30 milliliters) fresh lemon juice
- 1/8 teaspoon (0.5 milliliter) salt
- 1 pound (500 grams) ground beef
- 1 medium tomato , chopped (about 1 cup/250 ml)
- 1/2 cup (125 milliliters) chopped fresh parsley
- 1/2 cup (125 milliliters) chopped white onion
- 1/4 cup (60 grams) chopped jalapeño
- 1 1/2 teaspoons (7 milliliters) kosher salt
- 1 1/2 teaspoons (7 milliliters) Cumin, Ground
- 1 teaspoon (5 milliliters) Coriander Ground
- 1/2 teaspoon (2 milliliters) Ground Allspice
- 1/2 teaspoon (2 milliliters) Garlic Powder
- 1/2 teaspoon (2 milliliters) Ground Black Pepper
- 1/2 teaspoon (2 milliliters) baking soda
- 6 small pita pockets , halved
- 1 For the Lemon Tahini, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
- 2 For the Hawawshi, place beef in large bowl; set aside. Place remaining ingredients, except pitas, in food processor. Pulse until mixture is finely chopped. Add mixture to bowl with ground beef; mix just until blended. Divide beef mixture into 12 portions.
- 3 Preheat oven to 400°F (200°C). Heat grill on medium heat. Place 1 portion of the beef mixture in each pita half, pressing as needed to fill pita evenly. Brush outside of pitas lightly with oil. Grill just until lightly charred on both sides. Arrange in single layer on foil lined sheet pan. Transfer pan to oven.
Bake 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, place 4 cups (1 L) all-purpose flour, sifted, 1 tablespoon (15 ml) active dry yeast, 1 tablespoon (15 ml) sugar, 1 teaspoon (5 ml) baking powder and 1 teaspoon (5 ml) salt in bowl of stand mixer. Mix on low speed just until blended. With machine running, gradually add 1 1/4 cups (310 ml) warm water. Mix just until dough comes together into a smooth ball. If dough seems dry, add additional water, 1 tablespoon (15 ml) at a time (it should be somewhat sticky). Cover bowl and let rest in draft-free area about 1 hour, or until doubled in size. Heat large griddle or grill on medium-high heat. Divide dough into 3 portions and shape into balls. Let rest 10 minutes. Roll dough into 1/2-inch (1-cm) thick discs. Cook on hot griddle until golden. Flip and cook about 1 to 2 minutes longer or until golden on other side. Cool slightly then cut in half. Fill and continue as directed.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.