Egyptian Hawawshi is a flavorful and hearty street food that features seasoned ground meat (usually beef or lamb) stuffed inside a soft pita or flatbread, baked to a golden, crispy perfection. Infused with aromatic spices such as cumin, cinnamon, and coriander, this dish offers a delicious balance of savory flavors and tender meat. It’s often served with fresh tomatoes and parsley, making it a perfect savory snack or meal.
Why You’ll Love This Recipe
- Savory and spiced: The rich mixture of ground meat and aromatic spices creates a comforting, flavorful filling.
- Crispy and golden: The bread bakes up perfectly crispy while holding in the tender, juicy filling.
- Easy to make: Simple ingredients and straightforward steps make it quick to prepare and bake.
- Versatile: You can use ground beef, lamb, or a mix of both, depending on your preference.
- Perfect for any occasion: Great for lunch, dinner, or as a snack for gatherings, it’s sure to be a hit.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Hawawshi Filling
- 1 lb ground beef or lamb (or a mix of both)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 1/2 cup bell pepper, finely chopped
- 1 tablespoon chili flakes (optional for spice)
For the Bread
- 4 pieces of pita bread or Egyptian flatbread
- 1/4 cup olive oil or melted butter for brushing
For Serving
- Fresh tomatoes, sliced
- Fresh parsley, chopped
directions
Prepare the Filling:
- Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground beef or lamb to the pan, breaking it apart with a spoon. Cook until browned and fully cooked through.
- Stir in the parsley, cumin, coriander, paprika, cinnamon, allspice, salt, and pepper. Add the tomato paste and chopped bell pepper, and cook for an additional 5 minutes, ensuring everything is well combined and cooked through.
- Set the filling aside to cool slightly.
Assemble the Hawawshi:
- Preheat the oven to 375°F (190°C).
- Cut each pita bread into two halves to create pockets, being careful not to tear the bread.
- Stuff each pita pocket generously with the meat mixture, pressing it gently inside so the filling is evenly distributed.
- Brush the outside of each stuffed pita with olive oil or melted butter to achieve a golden, crispy texture when baking.
Bake the Hawawshi:
- Place the stuffed pitas on a baking sheet, ensuring they are not touching each other.
- Bake for 15-20 minutes, or until the bread is crispy and golden brown.
Serve:
- Remove the Hawawshi from the oven and let it cool slightly.
- Slice and serve the Hawawshi hot, garnished with fresh tomato slices and chopped parsley on the side.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per serving: Approximately 400 kcal
Variations
- Vegetarian version: Substitute the meat with cooked lentils or chickpeas for a hearty, plant-based filling.
- Extra spicy: Increase the amount of chili flakes or add a chopped fresh chili for extra heat.
- Add cheese: For a cheesy twist, sprinkle shredded cheese over the meat filling before baking.
- Pita alternative: Use any flatbread you prefer, such as Lebanese pita or homemade flatbread.
storage/reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore the crispiness of the bread. You can also reheat in a toaster oven.
FAQs
Can I use ground chicken or turkey for the filling?
Yes, you can use ground poultry if you prefer a leaner option. The spices will complement the milder flavor of chicken or turkey nicely.
Is the tomato paste essential?
Yes, tomato paste adds a depth of flavor and moisture to the filling. If you don’t have it, you can use regular tomato sauce, though the consistency will be different.
How do I prevent the pita from tearing while stuffing it?
Be gentle when cutting the pita and stuffing it. Use your fingers to slowly and carefully open the pocket, then fill it evenly without overstuffing.
Can I freeze the Hawawshi?
Yes, after baking and cooling, you can freeze the Hawawshi for up to 1 month. Reheat them in the oven to bring back the crispiness.
What kind of bread should I use?
Traditionally, Egyptian flatbread or pita bread is used for Hawawshi. You can also experiment with other flatbreads if desired.
Can I make the filling ahead of time?
Yes, the filling can be made in advance and stored in the refrigerator for up to 2 days. Just stuff the pita pockets and bake when ready to serve.
What can I serve with Hawawshi?
Hawawshi is often served with fresh salads, pickles, or even a side of tahini or yogurt sauce for added creaminess.
Conclusion
Egyptian Hawawshi is a savory and spiced-filled street food that is as flavorful as it is satisfying. With its crispy, golden bread exterior and flavorful, well-seasoned filling, this dish is perfect for lunch, dinner, or as a hearty snack. The combination of tender meat, aromatic spices, and the crispy bread makes Hawawshi a delightful treat for any occasion. Simple to prepare and absolutely delicious, this recipe will transport your taste buds straight to the streets of Egypt!
PrintEgyptian Hawawshi
A delicious and hearty Egyptian street food, Hawawshi features seasoned ground beef or lamb stuffed inside a flatbread and baked to crispy perfection. Often served with fresh tomatoes and herbs, it offers a flavorful balance of savory spices and tender meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian / Middle Eastern
- Diet: Halal
Ingredients
- 1 lb ground beef or lamb (or a mix of both)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 1/2 cup bell pepper, finely chopped
- 1 tablespoon chili flakes (optional for spice)
- 4 pieces of pita bread or Egyptian flatbread
- 1/4 cup olive oil or melted butter for brushing
- Fresh tomatoes, sliced
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Add the ground beef or lamb to the pan and cook, breaking it apart with a spoon, until browned and fully cooked.
- Stir in the parsley, cumin, coriander, paprika, cinnamon, allspice, salt, and pepper. Add the tomato paste and bell pepper, then cook for 5 more minutes until everything is well combined and cooked through. Set the filling aside to cool slightly.
- Preheat the oven to 375°F (190°C).
- Cut the pita bread into two halves (like pockets). Carefully open the pockets, being careful not to tear the bread.
- Stuff each pita pocket with the meat mixture, pressing the filling gently inside so it’s evenly distributed.
- Brush the outside of each stuffed pita pocket with olive oil or melted butter for a golden, crispy finish.
- Place the stuffed pitas on a baking sheet and bake for 15-20 minutes or until the bread is crispy and golden brown.
- Remove from the oven and serve the Hawawshi hot, with fresh tomato slices and chopped parsley on the side for garnish.
Notes
- Feel free to use only beef or lamb, depending on your preference.
- Adjust the level of spice by increasing or reducing the chili flakes.
- If you prefer a more crispy texture, you can grill the stuffed pitas after baking for an additional minute or two.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg