Hawowshi Scandria

Sharing is caring!

Hawowshi Scandria – Bread baked with a spicy meat filling – Alexandrian style

Hawowshi scandria – such a wonderfully tasty option

Hawowshi Scandria are truly delicious. They have the appearance of a pasty in many ways – albeit a round pasty. But, it has to be said, they taste so much better!

They taste more like a gourmet burger. It makes my mouth water just thinking about how good they are.

Hawowshi scandria is a well-loved street food in egypt

When street vendors sell hawowshi scandria, their shops are filled with the very best smells. And queues of people wait patiently (and sometimes a little less patiently – after all this is Egypt lol) to have their orders filled.

First created by a butcher in 1971

Hawowshi was first created by a Cairo butcher back in 1971. He simply put minced meat into a pitta pocket and baked it and Hawowshi was invented. It was a very simple idea but it soon caught on and soon they were eating it throughout Egypt.

Hawowshi Scandria are a bit more special

Soon after Hawowshi were created , the good people of Alexandria (Scandria) took this idea a stage further and actually baked the meat in a fresh bread dough, to make it even better. And Hawowshi Scandria was created.

Only the best is good enough for Alexandria

As you probably already know, Alexandria is that fabulous city on the Mediterranean coast of Egypt.  Founded in 331BC by Alexander the Great. 

It’s probably best know for its famous landmark the Alexandria Lighthouse, sometimes known as the Pharos of Alexandria, which was over 100m high and was known as one of the Seven Great Wonders of the Ancient World.

Alexandria was also known for its Great Library. Built in about 250BC, it was known as the greatest in the world in ancient times. It’s reported have held up to 400,000 scrolls.   

So as you can see, only the best is good enough for Alexandria.

Hawowshi Scandria carries on this tradition. They’re simply sensational.

I hope you’ll try them

The quantities in this recipe will make 8 Hawowshi Scandria

Ingredients

For the bread

• 1 cup warm milk
• 1 tbsp dried yeast
• 2 tbsp sugar
• 1 cup vegetable oil
• 1 cup warm water
• 5 cups plain flour
• 1 tsp salt
• 1 egg white
• 2 tbsp butter

For the meat filling for your Hawowshi Scandria

• 500g minced beef
• 1 onion finely chopped
• 1 tomato finely chopped
• 1 pepper (red or green you choose)-  finely chopped
• 1 tbsp tomato puree
• 1 tbsp garlic puree
• A small bunch of coriander finely chopped
• 1 tsp cumin
• 2 tsp paprika
• 1 stock cube – grated
• ½ tsp chilli flakes

• 1 egg yolk to glaze

Method

To make the dough

Put the warm (not too hot) milk into a bowl with the yeast and sugar.  Give them a mix and put a cover over them for about 10 minutes to allow the yeast to activate.  When the mixture starts to produce bubbles on the top, you’ll know that it’s ready to work its magic.

Add the yeast mix to the Flour

Put the flour into a large bowl, make a dip in the middle and pour in the yeast mix, half the warm water, the oil and the salt.

Lightly whisk the egg white and add that to the mix.

Starting from the centre, start mixing the wet ingredients and gradually start incorporating the flour until it is all mixed.

Gradually add the remaining water until you have a really, loose dough, but which still holds together.

Fold the dough together until it forms a smooth ball

Flour a work surface and fold the dough together until it forms a smooth ball.

Rub a little oil on to your hands and smooth this over the dough.

Keep it in a warm place until it doubles in size

Place the dough into a large bowl, cover it with cling film and leave in a warm place for about 1 – 1 ½ hours until it rises and doubles in size.

Time to make the filling

Put all the ingredients for the filling into a large bowl and mix thoroughly.

Once the dough has risen

Once the dough has doubled in size take it out of the bowl and put it on to a floured work surface, lightly punch the air out of it then knead again just for a minute to form a smooth ball again.

Put the oven on to pre-heat to 200 degrees C / 400 degrees F

Cut the dough in half . Then cut each half into 4 equal parts. You will then have 8 equally sized pieces of dough.

Divide the filling

Divide the meat filling into 8 equal portions using much the same method you used to divide the dough.

Let’s get stuffing

Taking one ball of dough at a time. Push your thumb into the centre and start to form a cup shape (much as you did at school in art when you were taught to make pottery thumb pots with clay). Hollow out the centre until it’s big enough to comfortably take a portion of filling.

Put a portion of the filling into your dough cup . Then pull the dough back together over the top and seal it up.

Flatten the dough using your hands until it forms a circle approximately 20cm across.

Repeat this process until all the dough portions are filled and flattened.

Lay your Hawowshi Scandria on baking trays – spaced out slightly

When this is done place your stuffed doughs onto a baking tray. Space the breads apart slightly as they will get bigger.

Lightly whisk the egg yolk to use as an egg wash and brush it over your dough balls.

Let them rise again for just under half an hour

Cover your Hawowshi with a clean tea towel. Stand the baking trays on a work top in a warm place for about 20 – 25 minutes to rise again slightly.

Bake until your Hawowshi Scandria are perfectly golden brown

Put your Hawowshi Scandria into your pre-heated oven and bake for about 25 minutes until they’re are golden brown.

Allow your Hawowshi to cool slightly before serving. Enjoy.

I do hope you’ll try making these.  I’m sure you won’t be disappointed.

Sharing is caring!