Egyptian Hawashi

Egyptian Hawashi. Can use lamb or beef mince

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 – Prepare the lamb

Step 2

In a bowl, combine lamb mince, onion, garlic, cumin, coriander, paprika, chilli flakes, salt, black pepper, and 1 tablespoon olive oil or water. Mix gently until just combined.

Step 3

Step 2 – Prepare the salad

Step 4

In a separate bowl, combine lettuce, cabbage, carrot, red onion, and parsley. Season lightly with salt and a small squeeze of lemon juice. Toss gently. Do not overdress.

Step 5

Step 3 – Assemble the tortillas

Step 6

Lay the tortillas flat. Press a thin, even layer of the lamb mixture onto one side of each tortilla, covering almost to the edges.

Step 7

Step 4 – Cook meat-side down

Step 8

Heat a pan over medium-high heat with a small amount of olive oil. Place tortillas meat-side down into the pan. Press gently with a spatula and cook for 3–4 minutes until the lamb is browned and cooked through.

Step 9

Step 5 – Crisp the tortilla

Step 10

Flip the tortillas and cook for 1–2 minutes until the tortilla side is lightly crisp. Remove from the pan and rest for 1 minute.

Step 11

Step 6 – Plate

Step 12

Place each tortilla on a plate with the meat side down and the crisp tortilla side facing up.

Step 13

Step 7 – Add sauce (optional)

Step 14

Spread a thin layer of yoghurt or tahini over the tortilla to help hold the salad in place.

Step 15

Step 8 – Top with salad

Step 16

Pile the salad generously on top of each tortilla.

Step 17

Step 9 – Serve

Step 18

Finish with extra lemon juice or chilli sauce if desired. Serve immediately while warm and crisp.