Egyptian Hawawshi
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 time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 1 tsp coriander
- 1 tsp allspice
- 1 tsp paprika
- 1 tsp black pepper
- ½ tsp cumin
- 3/4 tsp cardamom
- ¼ tsp cinnamon
Instructions
- 1
Heat the oven to 400 degrees F.
- 2
In a small bowl, add the spices and mix to combine.
- 3
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).
- 4
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.
- 5
Cut the pita loafs in halves to create 12 pita pockets.
- 6
Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
- 7
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.
- 8
Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
- 9
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.