Traditional Hawawshi (Egyptian Meat Bread) | CookOS

Traditional Hawawshi

Name: Traditional Hawawshi (Egyptian Meat Bread)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1 lb (450 g) lean ground beef; 4 garlic cloves; 1 green pepper, seeded and roughly chopped; 1 medium yellow onion, roughly chopped; 1 tomato; 1 jalapeño (optional, for heat); 1 Tbsp Baharat spice (see below); 2-3 Tbsp chopped flat leaf parsley; salt to taste; 3 Greek or Egyptian pita breads; Neutral oil, such as olive oil (for brushing); 1 tsp ground black pepper; 1 tsp ground coriander; 3/4 tsp ground cinnamon; 1/2 tsp ground cumin; 1 1/2 tsp ground paprika (or smoked paprika for depth); 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/4 tsp ground cardamom

Traditional Hawawshi is an Egyptian stuffed pita bread filled with seasoned ground beef, fresh peppers, onions, and aromatic baharat spice, served as a crispy, handheld sandwich. Its appeal lies in the bold spice blend and juicy meat filling wrapped in soft pita.

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🏷️Hawawshi recipe

Total

35 min

Servings

Difficulty

Hard

Est. Cost

$34–$56

Recipe Source

View original recipe

From Cookingwithanadi · by Anadi

Ingredients

1 lb (450 g) lean ground beef
4 garlic cloves
1 green pepper, seeded and roughly chopped
1 medium yellow onion, roughly chopped
1 tomato
1 jalapeño (optional, for heat)optional
1 Tbsp Baharat spice (see below)
2-3 Tbsp chopped flat leaf parsley
salt to taste
3 Greek or Egyptian pita breads
Neutral oil, such as olive oil (for brushing)
1 tsp ground black pepper
1 tsp ground coriander
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1 1/2 tsp ground paprika (or smoked paprika for depth)
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom

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Instructions

1
Preheat the oven to 350°F (175°C).
2
In a food processor, combine onion, bell pepper, tomato, jalapeño, and garlic. Blend into a smooth purée (add a splash of water if needed).
3
Transfer the purée to a cheesecloth or clean kitchen towel and squeeze out excess moisture — this step helps avoid soggy bread.
4
In a large mixing bowl, combine the veggie mixture with the ground beef, parsley, baharat spice, and a generous pinch of salt. Mix until fully combined.
5
Slice pita breads in half. If they don’t naturally form pockets, carefully use a serrated knife to create an opening.
6
Stuff each pita pocket with the meat mixture, pressing gently to distribute evenly.
7
Place stuffed pitas on a baking sheet and brush both sides with oil.
8
Bake for 14–15 minutes, flipping halfway through for even browning.
9
Serve hot and enjoy your homemade Hawawshi with a squeeze of lemon or a side of tahini or yogurt dip.

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Tips & Notes

Pro tips

Mince the filling ingredients finely and cook the meat completely before stuffing to ensure even seasoning and prevent a soggy pita.
Stuff the pita carefully along one edge to create a pocket, leaving room to seal without bursting during cooking.
Pan-fry over medium-high heat with minimal oil for a crispy exterior; don't flip too early or the filling may leak.
Taste the raw filling mixture and adjust salt and spices before cooking, as seasoning is harder to correct after cooking.

Substitutions

Lean ground beef → ground lamb or beef-lamb blend (more traditional in some regions)
Baharat spice → 1 tsp cumin + ½ tsp coriander + ¼ tsp cinnamon + pinch of black pepper
Green pepper → red bell pepper or omit if unavailable
Greek pita → Lebanese pita or thin flatbread (thickness affects cooking time)

Storage & make-ahead

Store cooled hawawshi in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat or in a 350°F oven until warmed through.

Common Questions

Can I make the meat filling ahead of time?

Yes. Prepare and refrigerate the filling up to 24 hours before assembling and cooking the pita.

What is baharat spice and can I substitute it?

Baharat is a Middle Eastern spice blend. Substitute with a mix of cumin, coriander, cinnamon, and black pepper, or use za'atar for a different but complementary flavor.