Hawawshi (Arayes) - Egyptian Meat Stuffed Pita | CookOS

Hawawshi aka arayes- Egyptian meat stuffed pita

Name: Hawawshi (Arayes) - Egyptian Meat Stuffed Pita
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 lb ground beef (80/20 fat); 1 white or yellow onion (medium size, minced); 1/2 bunch parsley (flat leaf, minced); 2 cloves garlic (minced); 5 or 6 small pita breads (pocket style); 2 tsp salt (kosher); black pepper (to taste); 1 tbsp baharat spice mix (OR 1 tsp each allspice, cumin, coriander); Thai or serrano chilli pepper (minced, to taste, optional); olive oil (for brushing on hawashi)

Hawawshi is a quick Egyptian street food of ground beef, onions, and spices stuffed into pita bread and grilled until the exterior crisps while the filling stays juicy. It's a complete meal ready in under 30 minutes.

🌍Egyptian 🌍Middle Eastern 🏷️Hawawshi 🏷️Meat 🏷️Pita bread Street food

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Hawawshi aka arayes- Egyptian meat stuffed pita

Total

35 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Amwhatieat · by Dahlia

Ingredients

1 lb ground beef (80/20 fat)
1 white or yellow onion (medium size, minced)
1/2 bunch parsley (flat leaf, minced)
2 cloves garlic (minced)
5 or 6 small pita breads (pocket style)
2 tsp salt (kosher)
black pepper (to taste)
1 tbsp baharat spice mix (OR 1 tsp each allspice, cumin, coriander)
Thai or serrano chilli pepper (minced, to taste, optional)optional
olive oil (for brushing on hawashi)

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Instructions

1
Preheat oven to 400 degrees Farenheit.
2
Finely mince garlic, onions and parsley by hand in food processor.
3
Add ground beef and spices and mix thoroughly, You can do this all together in a food processor, or mix in a bowl by hand.
4
Cut pita pockets in half.
5
Stuff each half with some of the meat mixture, It should be spread in a thing even layer throughout the pita half and each the edges.
6
Place stuffed pita on a parchment paper-lined baking sheet and brush with a thin layer of olive oil.
7
Bake in oven on middle rack for 25 to 30 minutes, flipping halfway, or until crispy and golden brown.

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Tips & Notes

Pro tips

Mince the onion and parsley finely so they distribute evenly through the meat and cook fully during grilling.
Don't overstuff the pita—use about 2–3 tablespoons of filling per pocket to prevent leaking and ensure even cooking.
Brush the outside generously with olive oil before grilling or baking for a crispy, golden crust.
Cook over medium-high heat for 3–4 minutes per side on the grill; listen for a gentle sizzle and watch for light charring as your doneness cue.

Substitutions

Ground lamb → ground beef (lamb is traditional in some regional versions and adds deeper flavor)
Flat-leaf parsley → cilantro (changes flavor profile slightly but works in a pinch)
Pocket pita → thin naan or lavash (adjust thickness and cooking time accordingly)

Storage & make-ahead

Store cooked hawawshi in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat for 2 minutes per side to restore crispness.

Equipment

grill or grill pan · cast-iron skillet (alternative to grill)

Common Questions

Can I make hawawshi ahead of time?

Yes. Prepare the filling and stuff the pitas up to 4 hours ahead, wrap in plastic, and refrigerate. Grill or bake just before serving.

What's the difference between hawawshi and arayes?

Hawawshi and arayes are the same dish—arayes is the Lebanese/Palestinian name, while hawawshi is the Egyptian term. Both refer to meat-stuffed grilled pita.