Name: Egyptian Hawawshi Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Egyptian
Ingredients: 1 kg (approx. 2.2 lbs) Ground Beef (preferably 80/20 lean-to-fat ratio) OR a mix of 500g Ground Beef and 500g Ground Lamb; 2 large Yellow Onions (400-500g), very finely chopped or grated; 1 large Green Bell Pepper (150g), deseeded and very finely chopped; 1-2 medium Tomatoes (200g), deseeded and very finely chopped (optional); 2-4 cloves Garlic, minced (adjust to preference); 1 small bunch Fresh Parsley (about 1/2 packed cup), finely chopped; 1 small bunch Fresh Cilantro (about 1/2 packed cup), finely chopped (optional); 1 Green or Red Chili (serrano or jalapeño), finely minced (optional); 2 teaspoons Salt (adjust to taste); 1.5 teaspoons Black Pepper, freshly ground; 2 teaspoons Ground Cumin; 2 teaspoons Ground Coriander; 1 teaspoon Paprika (sweet or smoked); 1/2 teaspoon Allspice (or Baharat, if available); 1/4 teaspoon Cayenne Pepper (optional); Pinch Ground Cinnamon (optional); Pinch Ground Cloves (optional); 2-3 tablespoons Beef Tallow, Ghee (clarified butter), or Vegetable Oil (for mixing into the meat); Additional melted Ghee, Vegetable Oil, or Olive Oil (for brushing the bread); 8-10 loaves Egyptian Baladi Bread (whole wheat pita, thicker than standard pita) or thick whole wheat/white pita with pocket

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Introduction

Egyptian Hawawshi is a flavorful and satisfying street food featuring spiced ground meat stuffed inside warm, crispy pita bread. This traditional dish combines aromatic herbs and spices with a juicy meat filling, perfect as a hearty snack or meal.

A white bowl with a blue rim shows a folded flatbread base with a light brown, slightly crispy texture. On top, there is a layer of ground meat cooked in a rich, brown sauce with a soft texture. Above the meat, fresh bright green chopped cilantro leaves are scattered. Around the edges of the bowl, small diced red tomatoes add a contrast of color. The whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (approx. 2.2 lbs) Ground Beef (80/20 lean-to-fat ratio) or a mix of 500g Ground Beef and 500g Ground Lamb
2 large Yellow Onions (400-500g), very finely chopped or grated
1 large Green Bell Pepper (150g), deseeded and very finely chopped
1–2 medium Tomatoes (200g), deseeded and very finely chopped (optional)
2–4 cloves Garlic, minced
1 small bunch Fresh Parsley (about 1/2 packed cup), finely chopped
1 small bunch Fresh Cilantro (about 1/2 packed cup), finely chopped (optional)
1 Green or Red Chili (serrano or jalapeño), finely minced (optional)
2 teaspoons Salt (adjust to taste)
1.5 teaspoons Freshly ground Black Pepper
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
1 teaspoon Paprika (sweet or smoked)
1/2 teaspoon Allspice or Baharat
1/4 teaspoon Cayenne Pepper (optional)
Pinch of Ground Cinnamon (optional)
Pinch of Ground Cloves (optional)
2–3 tablespoons Beef Tallow, Ghee, or Vegetable Oil (for mixing into the meat)
Additional Melted Ghee, Vegetable Oil, or Olive Oil (for brushing the bread)
8–10 loaves Egyptian Baladi Bread (whole wheat pita with a pocket) or thick pita bread

Instructions

Step 1: In a large bowl, combine finely chopped onions, green bell pepper, tomatoes (if using), minced garlic, and minced chili (if using). If you grated the onions and they feel very wet, gently squeeze some excess liquid to avoid soggy bread.
Step 2: Add the ground beef (and lamb if using), fresh parsley, and cilantro to the vegetable mixture.
Step 3: Sprinkle all spices (salt, pepper, cumin, coriander, paprika, allspice, cayenne, cinnamon, cloves) over the mixture. Add 2-3 tablespoons of tallow, ghee, or oil. Mix gently and thoroughly by hand until everything is well combined but not overworked.
Step 4: Optional: Cook a small pinch of the mixture to taste and adjust seasonings if needed. Cover and refrigerate for 30 minutes to an hour for deeper flavor, if desired.
Step 5: Prepare the bread by cutting along one-third to half the edge of each loaf to create a pocket. If the bread already has a pocket, widen the opening slightly.
Step 6: Divide the meat mixture evenly into 8-10 portions. Stuff each portion into a bread pocket, spreading evenly to form a thin layer about 1/2 inch thick. Avoid overstuffing to ensure even cooking and prevent tearing.
Step 7: Press gently on the outside of each stuffed bread to secure the filling inside.
Step 8: Choose a cooking method:
- Oven: Preheat oven to 200°C (400°F). Place stuffed loaves on lined baking sheets and brush with melted ghee or oil. Bake 20-30 minutes, flipping halfway, until golden and crispy. Optional: broil for 1-2 minutes for extra crispiness.
- Stovetop: Heat a skillet or grill pan over medium heat with oil. Brush loaves with melted ghee or oil. Cook 7-10 minutes per side, pressing occasionally, until golden and cooked through.
- Outdoor Grill: Preheat grill to medium. Brush loaves with oil or ghee. Grill 6-8 minutes per side until charred and cooked through. Use indirect heat if browning too fast.
Step 9: Rest cooked Hawawshi on a wire rack for a few minutes before serving to keep the bread crisp and allow juices to redistribute.

Tips & Variations

If you want a milder flavor, omit chili and reduce cayenne pepper.
For richer taste, use a mix of beef and lamb or add a little grated cheese inside.
Brush the bread generously with oil or ghee for a crispier crust.
Use fresh herbs like mint or dill for a slightly different aromatic profile.

Storage

Store leftover Hawawshi in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a preheated oven at 180°C (350°F) for 8-10 minutes to keep the bread crispy. Avoid microwaving to prevent sogginess.

How to Serve

Three pieces of stuffed bread with golden brown crust sit on a white plate placed on a white marbled texture. Each piece is cut open to show the inside layers of minced meat mixed with green herbs, diced green bell peppers, onions, and small bits of red pepper, creating a colorful, moist filling. The outer crust looks thin, slightly crispy, and flaky with a shiny surface. The plate is garnished with fresh green parsley leaves and halved cherry tomatoes that are bright red with juicy texture. In the background, there is a small white bowl with beige sauce and some green leafy herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of Baladi bread?

Yes, you can substitute with thick pita bread or other pita varieties that have a pocket to hold the filling. Just ensure the bread is sturdy enough to contain the meat without tearing.

How do I know when the meat inside is fully cooked?

The meat is fully cooked when the bread is golden and crisp, and you hear sizzling from the filling. For certainty, use a meat thermometer to check that the internal temperature reaches at least 71°C (160°F).