Hawawshi is an Egyptian street food of seasoned ground beef mixed with mint and cumin, stuffed into pita bread and baked until the exterior crisps. It's a quick, handheld meal that delivers bold spice and tender meat in every bite.
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Preheat oven to 375°F.
In a bowl, mix together ground beef, onion, mint, cumin, paprika, salt, and pepper.
Cut pita bread rounds in half and stuff each half with the meat mixture.
Place stuffed pitas on a baking sheet and bake for 20-25 minutes, until meat is cooked through and pita is crispy.
Serve hawawshi hot with tahini sauce or a side salad.
Store cooled hawawshi in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes or wrap in foil and warm on the stovetop.
Yes. Prepare the meat mixture up to 1 day ahead, refrigerate covered, then stuff and bake when ready.
Hawawshi is baked after stuffing, creating a crispy exterior, whereas most pitas are served soft. The spice blend (cumin, paprika, mint) is also distinctly Egyptian.
Yes. Ground lamb is traditional in some regions and pairs beautifully with the mint and cumin.
The pita should be golden brown and firm to the touch, about 15–20 minutes at 375°F. The filling should reach 160°F internally.
Yes. Cool completely, wrap individually, and freeze up to 3 months. Reheat in a 350°F oven for 10–15 minutes until warmed through.
