Entree: Egypt – Cairo & Delta – حواوشي ➤ Hawawshi (Egyptian spiced minced meat stuffed into flatbread and baked until crisp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) ground beef (preferably 15–20% fat)
- 4 large baladi or thick pita breads (or 4 large round flatbreads)
- 1 medium onion, about 4 oz (115 g), finely chopped
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1 g) crushed red pepper or chili flakes, optional
- 1 tbsp (15 ml) vegetable oil for sautéing
- 2 tbsp (30 g) unsalted butter or ghee, melted, for brushing
- 1 small tomato, about 3 oz (85 g), finely diced (optional, for moisture)
- 1/4 cup (60 ml) water or tomato juice (only if mixture seems dry)

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or lightly oil a baking tray. In a skillet, heat 1 tbsp (15 ml) oil over medium heat; add chopped onion and sauté until translucent, about 4–5 minutes. Add garlic and cook 30 seconds more; remove from heat and let cool slightly.
2. In a large bowl combine ground beef, sautéed onion and garlic, parsley, diced tomato (if using), cumin, coriander, paprika, black pepper, salt and red pepper. Mix thoroughly with your hands or a spoon until spices are evenly distributed. If mixture seems dry, add up to 1/4 cup (60 ml) water or tomato juice to help bind.
3. Cut each flatbread open to form a pocket or carefully open a slit; fill evenly with the meat mixture, pressing to spread the filling thinly and evenly inside each bread. Seal edges by pressing gently.
4. Brush both sides of each stuffed bread with melted butter or ghee and place on the prepared baking sheet. Bake in the preheated oven 12–15 minutes, flipping once halfway, until bread is crisp and filling is cooked through (internal temperature of beef 160°F/71°C). Alternatively, grill on a skillet over medium heat, pressing with a spatula, about 5–7 minutes per side.
5. Remove from oven, let rest 1–2 minutes, then cut each hawawshi into wedges and serve hot with pickles, salad, or tahini sauce.