Entree: Egypt – Central Culinary Region – حواوشي ➤ Hawawshi (Egyptian spiced minced meat stuffed inside flatbread and baked until crisp)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 medium tomato, grated or very finely chopped (about 120 g)
- 2 garlic cloves, minced
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground allspice or baharat blend
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1.25 g) cayenne pepper or red pepper flakes (optional, for heat)
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 4 flatbreads (pita or Egyptian aish baladi), about 6–8 in (15–20 cm) each

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat; add the chopped onion and sauté until translucent, about 4–5 minutes.
2. Add the minced garlic and grated tomato and cook 2–3 minutes until softened and slightly reduced.
3. Add the ground beef to the skillet and cook, breaking up with a spoon, until it is about three-quarters done but still moist, about 5–7 minutes.
4. Stir in tomato paste, parsley, cumin, coriander, allspice, salt, black pepper, and cayenne if using; cook 1–2 minutes to marry flavors, then remove from heat and allow the mixture to cool slightly.
5. Preheat the oven to 425°F (220°C). Cut each flatbread open along one edge to form a pocket or slice in half horizontally to create two layers.
6. Spoon an even portion of the meat mixture into each pocket, pressing gently to spread; seal edges by pressing with a fork or folding where possible. Brush both sides lightly with oil.
7. Place stuffed breads on a baking sheet and bake in the preheated oven 10–15 minutes, then flip and bake an additional 5–10 minutes until the bread is crisp and golden and the filling is cooked through.
8. Remove from oven, let rest 2 minutes, then serve hot, optionally with a side of pickles or tahini.