Print

Egyptian Hawawshi Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

Egyptian Hawawshi is a traditional street food featuring a flavorful spiced meat mixture stuffed into Baladi bread and cooked to a crispy, golden perfection. This recipe uses a blend of ground beef and lamb mixed with aromatic vegetables, herbs, and spices, then baked, pan-cooked, or grilled to achieve a delicious, savory filling encased in crispy bread. Ideal as a hearty snack or meal, Hawawshi offers rich Middle Eastern flavors with a satisfying texture.

Ingredients

Scale

Meat

  • 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

Vegetables & Aromatics

  • 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)

Spices

  • 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)

Fat/Oil

  • 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)

Bread

  • 8–10 loaves Egyptian Baladi Bread (whole wheat pita, thicker than standard pita) or thick whole wheat/white pita with pocket

Instructions

  1. Prepare the Meat Filling: In a large bowl, combine the very finely chopped or grated onions, bell pepper, tomatoes (if using), minced garlic, and minced chili (if using). If onions released too much water, gently squeeze out some excess to prevent sogginess. Add ground beef and lamb mixture, then add finely chopped parsley and cilantro (if using). Sprinkle all spices over the mixture and add 2-3 tablespoons of your chosen fat or oil. Mix everything thoroughly by hand until evenly combined but not overly compacted. Optionally taste a cooked small portion for seasoning and adjust if needed. For enhanced flavor, refrigerate for 30 minutes to one hour.
  2. Prepare the Baladi Bread (Pita): Using a sharp knife, carefully cut along one-third to half the edge of each bread loaf to create an opening pocket without cutting through. If your pita already has a pocket, slightly widen the opening to accommodate stuffing.
  3. Stuff the Bread: Divide the meat mixture into 8 to 10 equal portions. Take one portion and carefully stuff it into the bread pocket, spreading it evenly in a thin layer about 1/2 inch thick, close to the edges but leaving a small border. Avoid overstuffing to ensure even cooking and prevent tearing or sogginess. Gently press down on the outside to adhere the meat layer evenly inside the bread. Repeat for all loaves.
  4. Cook the Hawawshi: Choose one method:
    Method 1 – Oven Baking: Preheat oven to 200°C (400°F). Place stuffed loaves on parchment-lined baking sheets and brush outsides generously with melted ghee or oil. Bake for 20-30 minutes, flipping halfway, until bread is golden brown and filling cooked through (internal temp 71°C / 160°F). Optionally broil 1-2 minutes for extra crispness.
    Method 2 – Stovetop Pan or Grill Pan: Heat a large skillet or grill pan over medium heat, add oil or ghee. Brush loaves with melted fat and cook 7-10 minutes per side, pressing gently with spatula until golden and cooked through.
    Method 3 – Outdoor Grill: Preheat grill to medium heat. Brush loaves with oil or ghee and grill 6-8 minutes each side, until bread is charred and crispy and meat cooked. Use indirect heat if needed to avoid burning.
  5. Rest and Serve: Remove cooked Hawawshi from cooking source and place on wire rack to rest for a few minutes. This lets juices redistribute and prevents soggy bottoms, resulting in tender, juicy filling with crisp bread.

Notes

  • Using a mix of ground beef and lamb adds richness and flavor.
  • Grating onions can add moisture; squeeze excess liquid to prevent soggy bread.
  • Adjust chili and cayenne pepper to control heat level or omit if preferred mild.
  • Baladi bread is traditional; substitute with thick pita if unavailable.
  • Do not overstuff bread pockets to ensure even cooking and bread integrity.
  • Cooking times may vary based on bread thickness and oven/pan heat.
  • Resting Hawawshi after cooking improves juiciness and texture.
  • Try broiling briefly after baking for even crispier crust.

Keywords: Egyptian Hawawshi, stuffed pita, Middle Eastern meat pie, baked meat sandwich, spiced ground beef and lamb

Find it online: https://frommamamaya.com/egyptian-hawawshi-recipe/