Hawawshi: Egyptian Spiced Meat Pita

Name: Hawawshi: Egyptian Spiced Meat Pita
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 green bell pepper (core and seeds removed, coarsely chopped); 1 yellow onion (paper and roots removed, coarsely chopped); 3 serrano peppers (seeds and veins removed); 1 roma tomato (quartered); 5 cloves garlic (paper removed); 1/3 bunch parsley (large stems removed); 1.5 lbs ground beef; 1 tsp paprika; 1 tbsp Egyptian baharat; 1 tsp kosher salt; 5-6 whole wheat pitas (halves split); olive oil for brushing; tahini sauce; pickles

Jump to ingredients

Hawawshi is an Egyptian baked pita sandwich filled with seasoned ground beef, fresh peppers, onions, and baharat spice. The meat mixture is stuffed directly into pita dough and baked until the bread is crispy outside while the filling stays juicy and aromatic inside.

More like this:🌍Egyptian 🏷️Hawawshi

Servings

4

Recipe Source

View original recipe

From Sandwichtribunal · by Jim Behymer

14 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 350° F
2
put green pepper, onion, garlic, tomato, chili pepper, and parsley into blender or food processor and puree.
3
pour pureed mix into cheesecloth-lined colander (you can use a clean kitchen towel in place of cheesecloth) and squeeze out excess moisture.
4
In a large bowl, mix ground beef, pureed mixture, salt, paprika, and baharat together thoroughly.
5
Spread meat mixture onto one half of each pita
6
Top with other half and slice into half-circles.
7
Spread half-circles onto a baking sheet and brush with olive oil
8
Bake at 350° F for 15 minutes, flipping once halfway through
9
Serve with tahini sauce and pickles

Was this recipe helpful?

Tips & Notes

Pro tips

Chop all vegetables uniformly and finely so they cook evenly and distribute throughout the meat without creating large wet pockets.
Brown the meat mixture in a skillet before stuffing to render fat and concentrate flavors; this prevents a soggy, undercooked center in the finished pita.
Stuff the pita carefully along one edge, leaving a small seam unpinched so steam can escape and prevent the bread from bursting.
Brush the assembled pita lightly with oil before baking for a golden, crispy exterior.

Substitutions

Ground lamb → ground beef (more traditional in some regions, richer flavor)
Serrano peppers → jalapeños (milder heat and similar fresh flavor)
Egyptian baharat → za'atar or dukkah (different spice profile but complementary to Egyptian cuisine)
Roma tomato → fresh tomato juice or tomato paste mixed with water (if fresh tomatoes are unavailable)

Storage & make-ahead

Store cooled hawawshi in an airtight container in the refrigerator for up to 3 days. Reheat wrapped in foil at 350°F for 10–12 minutes or unwrapped in a skillet over medium heat until warmed through.

Common Questions

What is baharat and can I substitute it?

Baharat is an Egyptian spice blend typically containing cinnamon, coriander, cumin, and cloves. If unavailable, use equal parts paprika and ground cumin with a pinch of cinnamon, or use Moroccan ras el hanout as a closer substitute.

Can I make hawawshi ahead of time?

Yes. Prepare the meat mixture up to 2 days ahead and refrigerate. Stuff and bake fresh, or assemble fully and refrigerate up to 4 hours before baking. Reheat wrapped in foil at 350°F for 10–12 minutes.

Should I remove the seeds from serrano peppers?

Removing seeds and veins reduces heat. Leave them in for more spice, remove them for mild-to-medium heat suitable for most palates.

How do I know when the hawawshi is fully cooked?

The pita should be golden and slightly crisp on the outside. The beef filling will be no longer pink when broken open (160°F internal temperature). The pita may puff slightly during baking.