Step 1

Make the hibiscus sauce:

Step 2

Mix the hibiscus flowers with cold water in a pot, bring to a simmer for 30 minutes.

Step 3

Strain right away, discard flowers and let it cool down.

Step 4

Make the beetroot-hibiscus-tahini sauce:

Step 5

Using a whisk or stick blender, blend the raw tahini until it's smooth.

Step 6

In a blender, combine the vinegar, cumin, salt, hibiscus sauce and beetroot puree until it's smooth.

Step 7

Add the raw tahini to the mixture and blend with a stick blender until it's fully combined.

Step 8

Make the tomato-onion relish:

Step 9

In a bowl, mix the dressing by combining lime juice, vinegar, salt and cumin.

Step 10

Add the tomatoes, onions and parsley, and mix with the dressing. Let it marinate for 30 minutes.

Step 11

Strain the extra dressing before using it inside the sandwich. Store in a covered container in the refrigerator.

Step 12

Make the hawawshi meat mixture:

Step 13

In a bowl, add the vegetables and spices and mix well.

Step 14

Add the ground beef to the bowl and blend the vegetable mix with ground beef by hand.

Step 15

Transfer the mixture to a food processor and mix for 10 seconds.

Step 16

Pour the mixture back into the bowl, add the chopped cilantro and mix by hand.

Step 17

Using a scoop, divide the meat mixture into equal parts; each portion should be around 1/2 cup (or 4 ounces).

Step 18

Make the hawawshi sandwich:

Step 19

Open a piece of baladi or pita bread.

Step 20

Press the hawawshi meat mixture scoop inside the bread, ensuring it covers all corners.

Step 21

Sprinkle the cheese mix evenly inside the bread.

Step 22

Preheat the panini grill to 437 F.

Step 23

Place the sandwich on the grill and cook for 5 minutes, until the sandwich reaches 170 F.

Step 24

Evenly distribute the arugula, tomato-onion relish and hibiscus-beetroot-tahini sauce inside the sandwich.