4.8 from 384 votes
Egyptian Hawawshi Recipe
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 mins
Cook Time
15 mins
Servings: 12
Calories: 2226 kcal
Course:
Dinner
Cuisine:
Egyptian
Ingredients
- 1 large yellow onion quartered
- 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 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.
Cup of Yum
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 Information
Calories
222.6kcal
(11%)
Carbohydrates
18.5g
(6%)
Protein
18.2g
(36%)
Fat
8g
(12%)
Saturated Fat
3.1g
(16%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3.3g
Trans Fat
0.5g
Cholesterol
49.1mg
(16%)
Sodium
233.5mg
(10%)
Potassium
370.2mg
(11%)
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%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 2226
% 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.