Cheese Hawawshi

Ingredients

• •4 whole-grain baladi flatbreads (or whole-wheat sandwich rolls)
• •500 g minced beef (a little fat helps)
• •150-200 g grated aged cheese (cheddar, gouda, or edam)
• •1 large onion, pureed in a blender and squeezed dry
• •3 garlic cloves, crushed to a paste
• •2 tomatoes, peeled, seeded, pureed, and squeezed dry
• •1 green bell pepper, pureed (optional)
• •1 tbsp ghee (for the filling + to brush the bread)
• •1/2 tsp salt (less than usual since the cheese adds saltiness)
• •1 tsp cumin
• •1 tsp ground cardamom

Steps

1. 1Puree the onion and squeeze it firmly to remove excess liquid. Do the same with the peeled, seeded tomato. This step is essential — excess moisture is what makes the filling fall apart.
2. 2In a bowl, combine the minced beef with the squeezed onion, garlic paste, squeezed tomato, bell pepper (if using), reduced salt, cumin, and cardamom. Knead by hand for 5 minutes until smooth. Remember to keep the salt low — the cheese will bring plenty.
3. 3Slice each loaf open like a pocket and lightly brush the inside with ghee. You have two filling methods: (a) layer meat → grated cheese → a thin top layer of meat — this gives a molten cheese core and a cheese-pull when sliced. (b) mix the grated cheese into the meat filling from the start — every bite carries cheese flavor but without the pull.
4. 4Press the edges firmly to seal the loaf, then brush the outside with ghee. Place on a baking sheet lined with parchment (important — melted cheese is sticky).
5. 5Bake in a preheated 220°C oven for 20-25 minutes, flipping halfway. Watch closely — if cheese starts leaking from the edges, lower the heat slightly. It's ready when both sides are browned and crisp.

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