Egyptian Hawawshi

Name: Egyptian Hawawshi (Stuffed Pita Bread)
Prep time: 15 min
Cook time: 15 min
Yield: 12 servings
Cuisine: Egyptian
Ingredients: 1 large yellow onion (quartered); 2 garlic cloves; 1 green bell pepper (cored and cut into large chunks); 1 jalapeno (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); 1 tsp coriander; 1 tsp allspice; 1 tsp paprika; 1 tsp black pepper; ½ tsp cumin; 3/4 tsp cardamom; ¼ tsp cinnamon

Hawawshi is an Egyptian street food of crispy pita pockets stuffed with seasoned ground beef, sautéed peppers, onions, and fresh herbs. The meat mixture is finely minced and aromatic, creating a handheld sandwich that's crispy outside and savory inside.

🌍Egyptian 🏷️Arayes 🏷️Hawawshi 🏷️How to make hawawshi

Total

Servings

12

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From The Mediterranean Dish

Ingredients

1 large yellow onion (quartered)
2 garlic cloves
1 green bell pepper (cored and cut into large chunks)
1 jalapeno (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)
1 tsp coriander
1 tsp allspice
1 tsp paprika
1 tsp black pepper
½ tsp cumin
3/4 tsp cardamom
¼ tsp cinnamon

17 Ingredients

Delivery in as fast as one hour.^*

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
Heat the oven to 400 degrees F.
2
In a small bowl, add the spices and mix to combine.
3
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).
4
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.
5
Cut the pita loafs in halves to create 12 pita pockets.
6
Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
7
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.
8
Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
9
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.

Was this recipe helpful?

Tips & Notes

Pro tips

Finely mince the beef mixture by hand or pulse it in a food processor after cooking—a coarse texture won't pack into pita pockets evenly.
Cook the beef, onion, pepper, and garlic mixture together before stuffing so flavors meld and excess moisture evaporates.
Stuff pita generously but not overstuffed; leave a small margin at the edges so filling doesn't leak during frying.
Fry at 350°F for even cooking—too hot and the pita chars before the filling heats through; too cool and it absorbs excess oil.

Substitutions

Ground lamb → Ground beef (traditional Egyptian option; use 1:1 ratio)
Fresh parsley → Fresh cilantro (similar herbaceous note)
Jalapeno → Serrano pepper (spicier; use half the amount)

Storage & make-ahead

Store cooled hawawshi in an airtight container for up to 3 days. Reheat in a 375°F oven for 5 minutes until crispy.

Common Questions

What kind of pita bread do I need for hawawshi?

You must use pita bread with pockets (the kind that splits open). Flatbread pita won't work since you need to stuff the filling inside.

Can I make the meat filling ahead of time?

Yes. Prepare the ground beef mixture up to 1 day in advance and refrigerate. Stuff and fry the pita just before serving for maximum crispness.

How do I keep hawawshi crispy after frying?

Drain on paper towels immediately after frying and serve within 15 minutes. If needed, reheat in a 375°F oven for 5 minutes rather than microwaving.

Can I bake hawawshi instead of frying?

Yes. Brush stuffed pita with olive oil on both sides and bake at 400°F for 12–15 minutes until golden. They won't be as crispy as fried but will still be delicious.