Prep Time 1 Hour30 Min
Cook Time 45 Min
Servings4 servings People
Calories720 kcal
I’ve been making these ground meat recipes in my kitchen for family lunches or iftar during Ramadan. It’s one big mix from 2 1/4 pounds of meat, lots of onions ground fine with bulgur for that chewy texture, and spices that carry through all four dishes. You end up with hawawshi stuffed in baladi bread, thin fake beefsteaks that crisp up nice, burger patties for the grill, and kofta skewers you smoke a bit first. The trick is washing the bulgur in warm water a bunch of times but not soaking it, or it’ll turn gummy. Last time around, I skipped squeezing the soybeans enough and the burgers were a tad softer than I like, so really wring them out. Divide everything into four parts after the initial knead and rest, then tweak each one. Takes about an hour and a half to prep if your food processor is decent, and cooking goes quick on a hot grill or pan. My family eats the hawawshi hot from the oven, burgers on buns with parsley, kofta straight off skewers. Keeps things simple when you want variety without starting over.
Ingredients
- 2 1/4 pounds ground meat
- 9 ounces purslane, finely ground
- 3 1/2 ounces lamb tail fat, finely ground
- 2 packets baking powder
- 1 cup soybeans, soaked in hot water, squeezed dry and finely ground
- 2 cups bulgur, washed several times in warm water (don’t soak)
- 3 1/2 pounds white onions, very finely ground, don’t strain
- 1 pound sweet red peppers, finely ground
- 2 bunches parsley, finely chopped (for recipes and garnish)
- 9 ounces green bell peppers, cut in thin strips (hawawshi only)
- 2 hot peppers, cut in thin strips (hawawshi)
- 1 cup vegetable oil
For all 4 recipes (spices):
- 3 tablespoons smoked paprika
- 3 tablespoons meat spice blend
- 2 tablespoons Chinese kabab spice
- 1 tablespoon ground nutmeg
- Salt (to taste)
Also: glowing coal for kofta, parchment paper, plastic bags for shaping, 10 baladi loaves, skewers.
Instructions
- Split onions: put 2 1/4 pounds with its juices in one big bowl, rest aside. Drain off any rough bits.
- Add all spices, salt, baking powder to the main onions. Stir in bulgur well so it soaks up the juices. Wait 20-30 minutes.
- Mix in ground purslane, ground meat, and some of the fat. Knead hard for 10 minutes. Let rest another 20 minutes.
- Divide into 4 equal portions.
Grilled Kofta:
- Take one portion, add parsley and rest of fat. Knead, then smoke lightly over coal. Oil skewers and shape meat around them.
Burgers and Fake Beefsteak:
- Two portions get soybeans mixed in, pinch more salt and pepper. Knead.
- Shape burgers between split plastic bags with a press; stack. Same mix for fake steak but roll super thin.
Hawawshi:
- Last portion: add thin pepper strips, more red pepper, nutmeg, spices, salt, pepper, remaining onions and fat.
- Stuff into baladi loaves. Oil parchment, lay them out, freeze solid, then cook on grill or pan.
- Cook everything: grill or fry burgers/steak 5-7 min per side, kofta turning till browned, hawawshi till bread crisps and meat cooks through.
Why You’ll Love This Recipe
- One mix means less cleanup for four different meals.
- Bulgur and fat keep everything moist without falling apart.
- Fits quick weeknight grills or prepping ahead for gatherings.
Chef’s Tips for Perfection
- Knead the base mix longer than you think; skimps make it crumbly on the grill.
- Grill hot and fast for burgers so they hold shape; lower heat chars hawawshi bread too much.
- Swap purslane with spinach if you can’t find it, but grind fine either way.
Storage and Reheating
Uncooked shaped patties or stuffed hawawshi wrap well and freeze up to a month in parchment or bags. Thaw in fridge overnight, pat dry, grill. Cooked leftovers keep 2-3 days in fridge; reheat in pan or low oven so they don’t dry out.
Nutritional Notes
Around 720 calories per serving, mostly from meat and fat. High protein, some fiber from bulgur. Onions and peppers add vitamins but values vary with exact portions.
(4 Juicy Ground Beef Recipes)
