Egyptian Hawawshi Recipe
User Reviews
4.8
Egyptian Hawawshi Recipe
Description
This Egyptian Hawawshi recipe starts by blending onion, garlic, green bell pepper, jalapeño, and parsley to a fine texture before draining excess liquid. This vegetable mixture is combined with lean ground beef, tomato paste, and a complex spice blend of coriander, allspice, paprika, black pepper, cumin, cardamom, and cinnamon, along with kosher salt. The spices infuse the meat with warm, aromatic flavors distinctive to authentic Hawawshi.
The seasoned meat mixture is spooned and spread inside pita pockets, which are then brushed with olive oil on top to promote browning. Baking at 400°F crisps the pita while thoroughly cooking the meat inside, resulting in a stuffed, flavorful bread pocket meal that can be enjoyed warm.
Leftovers store well in the refrigerator for up to three days and can also be frozen individually wrapped to preserve freshness. Reheating warmed through in an oven maintains the pita's crisp texture.
Ingredients
- 1 yellow onion quartered, large
- 2 garlic cloves
- 1 green bell pepper cored and cut into large chunks
- 1 jalapeño halved and seeded (leave some of the seed if you like heat)
- ½ ounce parsley stems trimmed (cut most of the stem but leave some for extra flavor, fresh
- 2 lbs ground beef lean
- 3 tbsp tomato paste
- kosher salt
- extra virgin olive oil
- 6 pita bread you need the kind with pockets, loaves
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.
Notes
- For authentic taste, use the specific spice blend including coriander, allspice, cardamom, and cinnamon.
- To store leftovers, cool completely and refrigerate in airtight containers for up to 3 days.
- Freeze individual cooked hawawshi wrapped in foil and wax paper or parchment to maintain quality.
- Reheat hawawshi in a moderately heated oven to restore crispness before serving.
- For homemade pita, refer to a dedicated pita bread recipe if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 2226 kcal
% Daily Value*
| Calories | 222.6kcal | 11% |
| Carbohydrates | 18.5g | 6% |
| Protein | 18.2g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3.3g | 17% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49.1mg | 16% |
| Sodium | 233.5mg | 10% |
| Potassium | 370.2mg | 8% |
| Fiber | 1.4g | 6% |
| Sugar | 1.2g | 2% |
| Vitamin A | 295.6IU | 6% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 44.4mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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