Hawawshi is a beloved Egyptian street food — juicy spiced ground meat stuffed into hollowed-out bread loaves and baked to perfection. It’s messy, flavorful, and totally addictive! Here’s how to make it at home like a pro.
What is Hawawshi?
If you’ve ever wandered the bustling streets of Cairo or Alexandria, chances are you’ve seen vendors handing out steaming paper bags filled with hawawshi — Egypt’s answer to the ultimate handheld meaty snack.
It’s basically seasoned minced meat (usually beef or lamb) packed inside a hollowed-out loaf of bread (like baladi or Arabic bread), then baked until the meat is juicy and the bread is crisp and soaked in all those amazing juices.
And yes, it’s as good as it sounds.
What You’ll Need
Ingredients (Makes 6-8 hawawshi)
For the filling:
- 1 lb ground beef or lamb (or a mix)
- 1 medium onion, finely chopped or grated
- 1 green bell pepper, finely chopped (optional for extra crunch)
- 3-4 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder or cayenne (adjust for heat)
- 1 tsp salt (adjust to taste)
- 1 tbsp tomato paste (for richness)
- 1 tbsp olive oil or vegetable oil
For the bread:
- 3-4 large pita breads (or Egyptian baladi bread), cut in half to make pockets
- 2 tbsp butter or olive oil (for brushing)
For serving (optional):
- Tahini sauce (mix tahini paste, lemon juice, garlic, water, and salt)
- Pickles (Egyptian pickled cucumbers or turnips)
- Hot sauce or shatta
Equipment:
- Mixing bowl
- Oven or skillet
- Baking sheet (if baking)
- Spoon or spatula
- Knife
Step-by-Step Hawawshi Recipe
Step 1: Mix the Meat Filling
Let’s start with the star of the show—the filling! Grab a mixing bowl and dump in your ground beef or lamb. Add the finely chopped onion, green bell pepper (if using), minced garlic, and parsley. Toss in the cumin, coriander, black pepper, chili powder, and salt, then stir in the tomato paste and olive oil. Get your hands in there (or use a spoon if you’re fancy) and mix everything until it’s well combined and sticky. The flavors should smell amazing already—give it a taste and adjust the seasoning if needed. Set the mixture aside to marinate for 15-30 minutes if you’ve got time; it’ll deepen the taste.
Step 2: Prep the Pita
Now, let’s get those pitas ready to be stuffed! Take your pita breads and carefully slice them in half to create pockets. If they’re not pliable, warm them in the oven or on a skillet for a minute to make opening easier. Brush the outer sides lightly with butter or olive oil—this will help them crisp up beautifully. Lay them out on a clean surface, ready to be filled. If your pitas are small, you might need more to use up all the meat.
Step 3: Stuff the Pitas
Time to pack in the goodness! Spoon the meat mixture into each pita pocket, dividing it evenly—about 1/4 to 1/3 cup per half depending on size. Press the filling down gently with the back of the spoon to spread it out, but don’t overstuff or it might leak out during cooking. You want a nice, even layer that reaches the edges. Seal the edges by pinching them together if needed, though a little overflow is fine—it adds to the rustic charm!
Step 4: Cook the Hawawshi
You’ve got two awesome options here—baking or skillet cooking. For baking, preheat your oven to 400°F (200°C). Place the stuffed pitas on a baking sheet, meat side up, and bake for 20-25 minutes until the bread is crispy and the meat is cooked through, with a golden-brown top. Flip halfway if you like both sides crunchy. For the skillet method, heat a large skillet over medium heat with a drizzle of oil. Cook the hawawshi meat side down for 5-7 minutes per side, pressing lightly to ensure the meat cooks evenly. Either way, the kitchen will smell like a Cairo street market!
Step 5: Check and Rest
Once cooked, pull the hawawshi out and let them rest for 5 minutes—this helps the juices settle and makes them easier to handle. Check that the meat is fully cooked (no pink inside) by cutting one open if you’re unsure. The bread should be crisp on the outside, with the filling hot and flavorful. If they need more color, pop them under the broiler for 1-2 minutes—just watch closely to avoid burning.
Step 6: Serve and Enjoy
Your hawawshi is ready to shine! Slice them into wedges if you like, or serve them whole for a hearty meal. Pair with a dollop of tahini sauce for creaminess, or pile on some pickles for that tangy crunch. A drizzle of hot sauce or shatta will kick it up a notch if you’re into spice. Eat them hot off the pan or oven, maybe with a side of salad or fries for a full Egyptian street food vibe. They’re perfect for sharing or stashing for a quick lunch.
Tips for Hawawshi Perfection
- Meat Mix: Beef is classic, but lamb adds a richer flavor. A 50/50 mix gives the best of both worlds.
- Spice it Up: Adjust the chili to your taste—skip it for mild, or add more for a fiery kick. Fresh chilies work too!
- Bread Choice: Pita is traditional, but if you can find baladi bread, it’s even better for that authentic texture.
- Make Ahead: Prep the filling a day ahead and refrigerate. Stuff and cook when ready for fresh-from-the-oven goodness.
- Freezing: Uncooked stuffed pitas freeze well—lay them flat in a bag for up to a month. Bake straight from frozen, adding 5-10 minutes.
- Crispy Fix: If the bread softens, reheat in the oven or toaster oven to revive that crunch.
Why You’ll Love Hawawshi
Hawawshi is the ultimate portable feast—crisp bread packed with juicy, spiced meat, it’s a flavor bomb in every bite. Born from Egypt’s street food scene, it’s perfect for a quick dinner, a picnic, or even a late-night snack. The mix of warm spices and fresh herbs, paired with that golden crust, will transport you to the bustling markets of Cairo. Whether you’re feeding a crowd or meal-prepping, this dish delivers. So, give it a try, and let me know how your hawawshi turns out—any leftovers will be a delicious treat!
Pro Tip: Serve with a cold glass of karkadeh (hibiscus tea) to balance the heat. Enjoy your Egyptian adventure!