Hawawshi

Method

1. In a bowl, combine the 130 g minced beef with the 60 g finely chopped onion, 30 g green pepper, 40 g deseeded tomato, 2 tbsp chopped parsley, 0.5 green chilli and 1 crushed garlic clove. Chop the vegetables as fine as you can so the filling packs into a thin, even layer.
2. Add 0.5 tsp ground coriander, 0.5 tsp ground cumin, 0.25 tsp ground black pepper, 0.25 tsp ground allspice and 0.5 tsp salt. Work the mixture with your hand for a minute until it is sticky and uniform, then cover and rest in the fridge for 20 minutes so the spices bloom into the meat.
3. Heat the oven to 220C and put a baking tray in to heat. Slit 1 round of baladi bread around one edge and open it into a pocket without tearing the top.