Hawashi- Egyptian Meat-Filled Pita Pockets

In this recipe, store-bought pita bread halves are stuffed with delicately spiced and fragrant ground beef - it is basically an Egyptian hamburger. The recipe is done in about 30 minutes and it can be made ahead of time and frozen until you want to serve them. Hawashi make for a great meal or a perfect party appetizer.

5 from 1 vote

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Course: Lunch, Main Course, Sandwich, Snack, Street Food

Cuisine: African, Egypt, North Africa

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Food processor (optional)
Large bowl
Small bowl
Colander
Large baking pan

Ingredients

2 lb Ground beef (Sub: any ground meat)
1 large Onion, quartered
2 cloves Garlic
1 medium Green pepper, cored and cut into large chunks
1 medium Jalapeno pepper, seeded
½ cup Parsley, bottom stems removed first
1 tsp Dried mint (Sub: double amount of fresh mint)
3 tbsp Tomato paste
2 tsp Kosher salt
Extra virgin olive oil
6 loaves Pita bread

Spice Mix

1 tsp Ground coriander
1 tsp Paprika
1 tsp Black pepper
1 tsp Ground cardamom
½ tsp Ground allspice
½ tsp Ground cumin
½ tsp Cayenne powder
¼ tsp Ground cinnamon
1 pinch Kosher salt

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Instructions

Make Hawashi Spice Mix

Combine all the spice mix ingredients and mix.

Make Filling

Preheat oven to 400°F (205°C).
Add onion, garlic, bell pepper, jalapeno, mint, and parsley in the bowl of a food processor. Pulse a few times until finely chopped. Move to a colander to press out excess liquids with the back of a wooden spoon. If chopping by hand, chop all the vegetables finely with a chef's knife.
Move chopped vegetables to a large bowl. Add ground beef and tomato paste to bowl. Using hands or a wooden spoon, mix to combine. Add spice mix and incorporate completely.

Cook Hawashi

Microwave pitas for 5 seconds to help them puff up a bit. Cut pita loaves in half. Brush baking pan with olive oil. Fill each pita pocket with ⅓ cup of filling, using a spoon to spread the filling evenly inside the pita. Arrange stuffed pitas on the greased baking pan.
Brush tops of pita pockets with a little olive oil. Bake in a preheated oven for 15 minutes, then carefully turn them over, and cook until the meat is fully cooked and the pitas are crispy on both sides. Serve hot.

Notes

Hawashi can be refrigerated for 3-4 days. After they've cooled, transfer an airtight container and refrigerate. Warm up in the oven.
To freeze Hawashi for later use, wrap cooled pitas individually in aluminum foil. Place each in a freezer bag. Warm from frozen in the oven.

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