Hawawshi

Method

Make the dough by combining flour, yeast, salt, water and 15ml oil until a soft dough forms, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 90 minutes until doubled. Meanwhile, heat 30ml oil in a large pan and sauté the onions until softened, then add the minced meat and cook until browned, breaking it apart as it cooks. Stir in the tomato paste, spices, fresh herbs, chilli and season well. Cool the filling slightly. Divide the dough into 8 equal pieces and shape each into a ball, then flatten into a thin oval. Place a generous spoonful of filling on one half of each oval, fold over to create a half-moon shape and seal the edges firmly by pressing with your fingers. Heat oil in a large frying pan or griddle and shallow-fry the hawawshi for 3-4 minutes each side until golden brown and cooked through. Serve hot with lemon wedges and Egyptian salad.