Entree: Egypt – Upper Egypt – حواوشي ➤ Ḥawāwshī (Spiced minced meat stuffed into flatbread and baked or grilled until crisp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef (preferably 15–20% fat)
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 medium tomato, finely chopped (about 5 oz / 140 g)
- 1/2 cup (30 g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (8 g) Baharat spice blend or 1 tsp (5 g) ground cumin + 1/2 tsp (2.5 g) ground allspice + 1/2 tsp (2.5 g) smoked paprika
- 1 tsp (5 g) ground cumin if not using Baharat
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4–1/2 tsp (1–2.5 g) cayenne or Aleppo pepper (optional)
- 2 tbsp (30 ml) olive oil, plus more for brushing bread
- 4 large pita pockets or 4 Egyptian baladi breads (about 8–10 oz / 225–285 g total)
- 1 tbsp (15 ml) water (only if mixture seems dry)

Instructions

1. In a large bowl combine ground beef, chopped onion, tomato, parsley, minced garlic, tomato paste, Baharat (or cumin/allspice/paprika), salt, pepper, and 2 tbsp (30 ml) olive oil. Mix thoroughly by hand until evenly combined; add 1 tbsp (15 ml) water if the mixture is too dry.
2. Preheat oven to 450°F (230°C). If using a skillet method, preheat a heavy skillet over medium-high heat instead.
3. Open each pita pocket and loosen one side to create a wide pocket. Fill each pocket evenly with the meat mixture, pressing the filling flat and spreading to the edges so the bread will crisp evenly. Do not overfill; seal edges by pressing gently.
4. Lightly brush both sides of each stuffed pita with olive oil. Place on a baking sheet and bake in the preheated oven directly on the rack or on the baking sheet for 10–14 minutes, then flip and bake another 6–8 minutes until the bread is deeply golden and crisp and the meat is cooked through.
5. For stovetop: brush both sides with oil and cook in the hot skillet, pressing with a spatula or heavy pan, 4–6 minutes per side until browned and cooked through.
6. Remove from oven or skillet, let rest 1 minute, then slice into wedges and serve hot with pickles, tahini, or a simple salad.