Description
Egyptian Hawawshi is a flavorful and traditional Egyptian dish featuring ground beef mixed with aromatic spices and herbs, stuffed inside pita bread pockets, and baked to crispy perfection. This recipe is easy to prepare, combining fresh vegetables and a blend of warm spices for a deliciously satisfying meal.
Ingredients
Vegetables and Herbs
- 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 seeds for extra heat)
- ½ ounce fresh parsley (stems trimmed)
Main Ingredients
- 2 lbs lean ground beef
- 3 tbsp tomato paste
- 6 loaves of pita bread (with pockets, each cut in halves to create 12 pockets)
Spices
- 1 tsp coriander
- 1 tsp allspice
- 1 tsp paprika
- 1 tsp black pepper
- ½ tsp cumin
- ¾ tsp cardamom
- ¼ tsp cinnamon
- Kosher salt (to taste)
Other
- Extra virgin olive oil (for brushing the sheet pan and pita tops)
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for baking the stuffed pita pockets.
- Mix Spices: In a small bowl, combine coriander, allspice, paprika, black pepper, cumin, cardamom, and cinnamon, mixing them thoroughly to create your spice blend.
- Chop Vegetables and Herbs: Place the onion, garlic, green bell pepper, jalapeno, and parsley into the bowl of a food processor fitted with a blade. Pulse several times until finely chopped. Transfer the mixture to a sieve and press gently with the back of a spoon to drain excess liquid.
- Combine Meat and Vegetables: Transfer the drained vegetable mixture to a large mixing bowl. Add the ground beef, tomato paste, the prepared spice blend, and a dash of kosher salt. Mix everything well until the meat and spices are evenly distributed.
- Prepare Pita Bread: Cut each pita loaf in half to make 12 pita pockets ready for stuffing.
- Prepare Baking Sheet: Brush a large sheet pan with extra virgin olive oil to prevent sticking and add flavor.
- Stuff Pitas: Fill each pita pocket with approximately 1/3 cup of the meat mixture. Use the back of a spoon to spread the mixture evenly inside each pocket.
- Arrange and Brush: Place the stuffed pita pockets on the prepared sheet pan. Brush the tops of the pita pockets with extra virgin olive oil for a crisp finish.
- Bake and Turn: Bake the pitas in the preheated oven for 15 minutes, then carefully flip each pita and continue baking for another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.
Notes
- Pressing the chopped vegetable mixture in the sieve is essential to remove excess moisture, which prevents soggy filling.
- Adjust jalapeno seeds according to your preferred spice level for the filling.
- Ensure the pita bread you use has pockets to hold the filling properly.
- For a leaner version, use lean ground beef or substitute with ground turkey or chicken.
- Keep an eye on the baking time after flipping to avoid burning the pita.
