Entree: Egypt – Alexandria & Mediterranean – حواوشي ➤ Hawāwshī (Egyptian baked stuffed flatbread filled with seasoned minced meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 large pita breads or Egyptian baladi breads
- 1 lb (454 g) ground beef or lamb, 80/20 blend recommended
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 small green bell pepper, finely chopped, about 3 oz (85 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) olive oil for the filling
- 1 tbsp (15 ml) olive oil for brushing bread
- 1/2 cup (50 g) grated mild white cheese (optional, e.g., mozzarella or Egyptian domiati)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
2. In a large bowl, combine ground meat, chopped onion, green pepper, parsley, minced garlic, tomato paste, olive oil, cumin, coriander, paprika, cayenne, salt, and black pepper. Mix thoroughly until well combined; if using cheese, fold it into the mixture.
3. Cut each pita or baladi bread in half to create pockets, or open a seam carefully. Fill each pocket with an even portion of the meat mixture, pressing the filling firmly so the bread lies flat but sealed. Do not overfill to avoid bursting.
4. Brush both sides of each stuffed bread with 1 tbsp (15 ml) olive oil total and place on the prepared baking sheet.
5. Bake 12–15 minutes, flipping once halfway through, until the bread is golden-brown and crisp and the filling is cooked through (internal temperature of meat should reach 160°F / 71°C).
6. Remove from oven, let rest 2 minutes, slice into wedges, and serve hot with tahini, pickles, or a simple salad.