Egyptian Hawawshi
Hawawshi is a beloved Egyptian street food, originating in Cairo in the 1970s. It features spiced minced meat baked inside baladi bread until crispy and is a staple in Egyptian cuisine, often served with tahini and pickles.
Ingredients
- For the Filling
- 500 grams Ground beef or lamb
- 1 large Large onion, finely diced
- 2 Tomatoes, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground allspice
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground black pepper
- ½ teaspoon Ground nutmeg (optional)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- For the Bread
- 4 rounds Large baladi bread rounds (or thick pita)
- 2 tablespoons Vegetable oil, for brushing
- For Serving
- Tahini sauce
- Pickled vegetables (torshi)
- Sliced tomatoes
- Sliced cucumbers
- Fresh parsley
Method
- 1
Prepare the Meat Filling
In a large mixing bowl, combine the ground beef or lamb with the finely diced onion, tomatoes, and chopped fresh parsley. Add the ground allspice, cinnamon, black pepper, optional nutmeg, salt, and one tablespoon of vegetable oil. Use your hands to thoroughly mix all ingredients together until the spices and vegetables are evenly distributed throughout the meat mixture.
- 2
Stuff the Baladi Bread
Carefully make a small slit along one edge of each baladi bread round to create a pocket. Divide the seasoned meat mixture into four equal portions. Gently stuff each portion generously into a bread pocket, spreading it out evenly to fill the entire space. Ensure the bread is well-filled but not overstuffed to prevent tearing during cooking.
- 3
Brush with Oil
Brush the outer surface of each stuffed bread with the remaining two tablespoons of vegetable oil on both sides. This step is crucial for achieving that characteristic golden, crispy crust.
- 4
Bake in the Oven (Traditional Method)
14 min**Oven Method:** Preheat your oven to a very hot 250°C (480°F). If you have a pizza stone, place it in the oven to heat up thoroughly. Carefully place the brushed hawawshi directly on the hot pizza stone or an oven rack. Bake for 5-7 minutes per side, or until the bread is beautifully golden and crispy with some charred spots, and the meat inside is fully cooked and juicy.
- 5
Cook on the Stovetop (Alternative Method)
10 min**Stovetop Method:** If an oven isn't an option, heat a heavy-bottomed skillet or griddle over medium-high heat. Place a hawawshi in the hot pan and cook for 4-5 minutes per side. Gently press down on the hawawshi with a spatula as it cooks to ensure even browning and crispness, until the bread is golden and the meat is cooked through.
- 6
Serve Hot
Once cooked, immediately remove the hawawshi from the oven or skillet. For easier eating, cut each round into quarters or halves. Serve your piping hot hawawshi with a side of creamy tahini sauce, an assortment of pickled vegetables (torshi), fresh sliced tomatoes and cucumbers, and a sprinkle of fresh parsley for an authentic Egyptian street food feast.