Hawawshi
Egyptian pitas filled with a thin layer of juicy, spiced ground beef, baked until crisp.
Ingredients
- pita (baladi)4 pcs
- beef mince600 g
- onion2 pcs
- sweet pepper1 pcs
- chili pepper1 pcs
- parsley30 g
- garlic2 cloves
- ground cumin1 tsp
- ground coriander1 tsp
- ground paprika1 tsp
- ground allspice1 tsp
- salt1 to taste
- ground black pepper1 to taste
- vegetable oil30 ml
Instructions
Preheat the oven to 220°C. Finely chop the onion, bell pepper, chili pepper, parsley, and garlic.
In a large bowl, combine the ground beef with the onion, bell pepper, chili pepper, parsley, and garlic. Add the cumin, coriander, paprika, allspice, salt, and black pepper; knead with your hands for 2–3 minutes until the filling is evenly combined.
Slice each pita along the edge, without cutting all the way through, and open up the pocket. Spread a thin layer of the meat mixture inside, right up to the edges, without overstuffing the bread.
Brush the outside of each pita with oil and place them on a baking sheet, thicker side down.
Bake for 15 minutes at 220°C, then carefully flip and bake for another 5–10 minutes, until the pita is golden and crisp and the filling inside is fully cooked.
Let the hawawshi rest for 3–5 minutes, cut into triangles, and serve hot.
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