Hawawshi Alexandrian Style

Step 1

Place the onion on a cutting board, lay it flat, and slice it lengthwise from the root end to the tip into thin half-rings about the thickness of a dime.

Step 2

Place the tomato on the board, slice it in half lengthwise, then lay each half flat and slice crosswise into pieces about 1/4-inch thick and roughly the size of dice.

Step 3

Place the skillet over medium-high heat and wait until a drop of water sizzles and evaporates immediately when flicked onto the surface, about 2 minutes.

Step 4

Add the ground beef to the hot skillet and break it into small, pea-sized crumbles using a wooden spoon or your hands (if cool enough), stirring constantly to avoid lumps.

Step 5

Continue stirring until the meat no longer looks pink or wet on the surface and appears dry and crumbly, about 4 to 5 minutes.

Step 6

Add the sliced onion to the cooked beef and stir continuously until the onion becomes soft and pale, about 2 minutes.

Step 7

Sprinkle the cumin over the beef-and-onion mixture and stir for 30 seconds until the spice smell becomes strong and fragrant.

Step 8

Add the diced tomato to the pan and stir gently until it is warmed through and any excess liquid has mostly evaporated, about 1 minute.

Step 9

Taste the filling and add a pinch of salt and a pinch of pepper, then stir to distribute evenly throughout the beef mixture.

Step 10

Lay one flatbread on a clean, dry surface and spoon half of the beef filling in a line down the center, leaving about 1 inch of bread uncovered on both sides.

Step 11

Fold one long side of the flatbread over the filling so the edge meets or slightly overlaps the opposite edge, creating a long envelope.

Step 12

Fold the short ends of the flatbread inward toward the center, pressing gently so they stay in place and the filling does not leak out.

Step 13

Repeat steps 10–12 with the second flatbread and remaining beef filling to make a second parcel.

Step 14

Reduce the heat to medium and place the first wrapped hawawshi seam-side down in the same skillet.

Step 15

Cook for 2 to 3 minutes without moving it until the bottom is golden brown and crispy like a toasted bread crust.

Step 16

Using a wide spatula or two forks, carefully flip the hawawshi over and cook the other side for another 2 to 3 minutes until it is equally golden brown.

Step 17

Transfer the first cooked hawawshi to a cutting board and repeat steps 14–16 with the second parcel in the same skillet.

Step 18

Cut each hawawshi in half diagonally and serve hot.