Egyptian Hawawshi Recipe

4.76 from 125 votes

Straight from my Egyptian kitchen, this hawawshi recipe is made with crispy pita pockets that are stuffed with a tantalizing meat mixture, seasoned with a warm spice mixture, onions, peppers, and fresh herbs. Think of it as Egypt's answer to a hamburger but on steroids!

Prep Time15

Cook Time15

Course: Dinner

Cuisine: Egyptian

Servings:

Author: Suzy Karadsheh

Ingredients

1 large yellow onion quartered
2 garlic cloves
1 green bell pepper cored and cut into large chunks
1 jalapeno halved and seeded (leave some of the seed if you like heat)
½ ounce fresh parsley stems trimmed (cut most of the stem but leave some for extra flavor)
2 lbs lean ground beef
3 tbsp tomato paste
Kosher salt
Extra virgin olive oil
6 loaves of pita bread you need the kind with pockets

For the Hawawshi Seasoning (Spice Mixture)

1 tsp coriander
1 tsp allspice
1 tsp paprika
1 tsp black pepper
½ tsp cumin
3/4 tsp cardamom
¼ tsp cinnamon

Instructions

Heat the oven to 400 degrees F.
In a small bowl, add the spices and mix to combine.
Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).
Transfer the onion mixture to a large mixing bowl. Add the ground beef and tomato paste. Mix to combine. Add the spice mixture and a dash of kosher salt. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.
Cut the pita loafs in halves to create 12 pita pockets.
Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
Stuff each pita pocket with 1/3 cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.
Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.

Video

Notes

Visit our Shop to browse quality all-natural and organic spices used in this recipe, olive oils and more.
To bake your pita from scratch, follow my homemade pita bread recipe
To store leftovers cooked hawawshi in the fridge: cool completely and transfer to tight-lid containers. Refrigerate for 3 days or so. Warm up in a medium-heated oven,
To freeze leftover cooked hawawshi: You can also freeze fully cooked hawawshi. To freeze for later, I typically wrap up the individual pita sandwiches in foil that's been lined well with wax paper or parchment (or you can use freezer bags or containers). You can warm them up from frozen.

Nutrition

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