Egyptian Hawawshi
Crisp Egyptian flatbread filled with juicy, warmly spiced beef, onion, peppers, and parsley.
Equipment
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper
- Chef's knife
Ingredients
Beef Filling
- 1 1/2 lb ground beef 85% lean
- 1 medium yellow onion very finely chopped
- 1 small green bell pepper finely chopped
- 1/2 cup flat-leaf parsley finely chopped
- 3 cloves garlic minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp fine salt
- 1/2 tsp black pepper
Assembly
- 6 rounds pita or baladi bread about 6 inches wide
- 3 tbsp olive oil for brushing
Instructions
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.
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.
Nutrition
Calories: 515kcalCarbohydrates: 38gProtein: 31gFat: 26gSaturated Fat: 8gCholesterol: 80mgSodium: 720mgFiber: 3gSugar: 3g