Hawawshi is an Egyptian street-food favorite made by filling baladi-style flatbread with seasoned minced meat. The bread crisps in the oven while the filling stays savory and juicy.
A beef mixture with onion, peppers, parsley, cumin, and coriander is spread thinly inside pita rounds. A light oil coating encourages even browning without making the bread greasy.
Keep the filling in a thin, even layer so the beef cooks through before the bread becomes too dark.
Serving Suggestions
Serve hot with mixed pickles, tahini sauce, tomato-cucumber salad, and lemon wedges.
Recipe Notes
Assemble up to four hours ahead and refrigerate. Reheat leftovers in a 350°F (175°C) oven until crisp and hot.
Egyptian Hawawshi
Crisp Egyptian flatbread filled with juicy, warmly spiced beef, onion, peppers, and parsley.
Ingredients
Equipment
Method
Mix the Filling:
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Combine beef, onion, pepper, parsley, garlic, cumin, coriander, paprika, salt, and black pepper. Mix only until evenly combined.
Fill the Bread:
- Open each pita carefully along one side. Divide the filling among the rounds and spread it into a thin, even layer to the edges.
- Brush both sides lightly with olive oil and arrange on the prepared sheet.
Bake:
- Bake for 12 minutes, turn, and bake 10 to 13 minutes more, until the bread is crisp and the beef reaches 160°F (71°C).
- Rest for 5 minutes, then cut into wedges and serve hot.
Nutrition
Notes
- Finely chop the vegetables so the filling holds together and cooks evenly.
- For extra-crisp bread, place a second sheet pan in the oven and bake the hawawshi on the hot pan.
