Egyptian Hawawshi (Stuffed Pita)

Name: Egyptian Hawawshi (Stuffed Pita Bread)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1/2 white onion, quartered; 1 red bell pepper, cored and roughly chopped; 1 serrano pepper; 1/2 cup fresh parsley; 3 cloves garlic; 1 lb ground beef; 1 tbsp tomato paste; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 tsp allspice; 1 tsp ground coriander; 1/2 tsp ground cardamom; 2 thick pita breads; 2 tbsp olive oil, for brushing

Egyptian Hawawshi is a street-food staple featuring seasoned ground beef packed into thick pita bread and grilled until golden and crispy. The filling combines fresh herbs, peppers, and aromatic spices for bold, layered flavor.

🌍Egyptian 🏷️Hawawshi 🏷️Stuffed pita 🏷️Ground beef 🏷️Sandwich Middle eastern

🏷️

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1/2 white onion, quartered
1 red bell pepper, cored and roughly chopped
1 serrano pepper
1/2 cup fresh parsley
3 cloves garlic
1 lb ground beef
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp allspice
1 tsp ground coriander
1/2 tsp ground cardamom
2 thick pita breads
2 tbsp olive oil, for brushing

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Instructions

1
In a food processor, combine the onion, red bell pepper, and serrano pepper. Blend until a fine paste is formed, scraping down the sides as needed.
2
Transfer the vegetable paste to a cheesecloth and squeeze out all excess liquid to prevent the pitas from becoming soggy. Discard the liquid.
3
In the same food processor, combine the fresh parsley and garlic cloves. Pulse until finely chopped.
4
In a large mixing bowl, add the ground beef, the chopped parsley-garlic mixture, and the squeezed vegetable mixture.
5
Add the tomato paste and season with salt, pepper, paprika, allspice, coriander, and cardamom.
6
Using your hands, mix all the ingredients together until thoroughly combined.
7
Cut the thick pita breads in half to create pockets.
8
Stuff each pita half with about a quarter of the meat mixture, spreading it into an even layer that is not too thick or too thin.
9
Brush the outside of the stuffed pitas generously with olive oil on both sides.
10
Place the stuffed pitas on a hot grill pan over medium-high heat.
11
Grill for 4-5 minutes per side, until the pita is golden brown with grill marks and the meat is cooked through. You can also stand them on the open edge to sear the filling.
12
Serve hot and enjoy.

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Tips & Notes

Pro tips

Pulse the onion, bell pepper, serrano, parsley, and garlic in a food processor until finely minced but not puréed—this gives the filling texture and prevents it from becoming mushy.
Cook the ground beef filling until all moisture has evaporated; excess liquid will make the pita soggy and prevent proper crisping.
Let the stuffed pita rest 2–3 minutes after grilling so the filling sets and the bread firms slightly before cutting.
Oil the grill grates well or brush the pita exterior lightly with oil before grilling to prevent sticking and encourage even browning.

Substitutions

Red bell pepper → poblano or green bell pepper (slightly deeper or milder flavor)
Serrano pepper → jalapeño (less heat) or habanero (more heat)
Fresh parsley → cilantro or mint (note: mint will shift flavor toward Lebanese/Levantine style)
Ground beef → ground lamb or ground chicken (lamb is traditional in some regional variations)

Storage & make-ahead

Store leftover Hawawshi wrapped in foil in the refrigerator for up to 3 days. Reheat wrapped in foil at 350°F for 10 minutes or on a skillet over medium heat until warmed through.