Egyptian Hawawshi
Spiced ground beef mixed with onion, pepper, and herbs, stuffed into Egyptian flatbread and baked until crisp, a popular hand-held street food bursting with savoury flavour.
By Palate Palace Kitchen
About This Recipe
Egyptian hawawshi is a beloved street food classic that brings the vibrant flavors of Egypt straight to your kitchen. At its heart, this dish consists of spiced ground beef baked directly inside pockets of pita or traditional baladi bread. The result is a satisfying contrast of textures, featuring a savory, well-seasoned meat filling encased in a wonderfully toasted exterior.
What makes this particular preparation work so beautifully is the clever layering of ingredients. Mixing the beef with finely chopped onion, green bell pepper, tomato, garlic, and fresh parsley ensures the filling remains incredibly juicy as it bakes. This moisture, combined with a warm blend of allspice, coriander, and minced chili, infuses the bread from the inside out while a light brushing of olive oil on the exterior guarantees a golden, crispy crust.
For the best results, ensure the beef mixture is pressed into a thin, even layer inside the bread so that it cooks through perfectly in the hot oven. If you prefer an extra-crunchy texture, a quick run under the broiler at the very end of baking will deliver that perfect street-food finish.
These savory stuffed breads are best enjoyed hot, sliced into neat wedges for easy sharing. To round out the meal, serve them alongside a bright squeeze of fresh lemon juice and a drizzle of creamy tahini, or pair them with a crisp, refreshing side salad to balance the rich, spiced beef.
Ingredients
- 4 Egyptian baladi bread or pita rounds
- 1 lb Ground beef
- 1 Onion, finely chopped
- 1 Green bell pepper, finely chopped
- 1 Tomato, finely chopped
- 3 cloves Garlic, minced
- 0.3 cup Fresh parsley, chopped
- 1 tsp Ground allspice and coriander
- 1 Chili, minced
- 2 tbsp Olive oil, for brushing
- 1 tsp Salt and black pepper
Instructions
- 1
Combine the beef with onion, pepper, tomato, garlic, parsley, chili, spices, salt, and pepper.
8 min
- 2
Split open each bread round and stuff with a thin, even layer of the beef mixture.
10 min
- 3
Brush both sides of the stuffed bread with olive oil.
3 min
- 4
Bake at 220C, flipping halfway, until the bread is crisp and the filling is cooked through.
25 min
- 5
Optionally finish under the broiler for extra crunch.
3 min
- 6
Cut into wedges and serve hot with lemon and tahini or salad.
3 min
Nutrition Facts
440
kcal
Calories
26
g
Protein
34
g
Carbs
23
g
Fat
3
g
Fiber
640
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
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