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5 from 3 votes

Hawawshi

Packed with flavor, this Hawawshi recipe is so delicious. This popular Egyptian sandwich will surprise both you and your taste buds!
Prep Time15 minutes
Cook Time17 minutes
Passive time0 minutes
Servings: 6
Author: Francine Lizotte
Course: Lunch, Sandwiches
Cuisine: African, Egyptian
Keyword Beef, Comfort Food, Dairy Free, Light Meal, Low Sodium/No Sodium, Quick & Easy

Ingredients

SPICE MIX

  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. allspice
  • 1/2 tsp. hot paprika
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cinnamon

SANDWICH

  • 1 tbsp. olive oil tips & tricks
  • 1 cup white onions, finely chopped
  • 1 cup red peppers, finely chopped
  • 1 large jalapeño pepper, finely chopped
  • 2 large cloves garlic, pressed
  • 1 1/2 lbs. (750 g) lean ground beef
  • 3 tbsp. tomato paste tips & tricks
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 tbsp. fresh parsley, finely chopped tips & tricks
  • 3 large pita bread (substitute baladi bread)
  • 1 tbsp. clarified butter, or as needed

Directions

SPICE MIX

  • To make the spice mix; in a small bowl, add cumin, coriander, allspice, hot paprika, cardamom, ground cloves and ground cinnamon; whisk well and set aside.

SANDWICH

  • Preheat oven (see footnote) to 400ºF/200ºC
  • In a large saucepan over medium heat, add oil and when it gets hot, add onions, red peppers and jalapeño peppers; sauté for 1 minute. Add pressed garlic and sauté for 30 seconds. Add ground beef and break the meat down into small pieces. Add tomato paste, incorporate it into the mixture and cook the ingredients no longer than 2 minutes.
  • Remove from the heat and transfer the meat mixture into a large bowl. Add the spice mix and season with ground sea salt and freshly ground black pepper as well as chopped parsley; stir everything together.
  • Scoop up the mixture and fill each pita pocket, leaving any liquid behind so the bread doesn’t get soggy. Transfer them to a baking sheet lined with parchment paper before lightly brushing on some clarified butter on top.
  • Transfer to the preheated oven and bake for 14 minutes. Halfway through cooking, carefully flip them over, return them to the oven and bake for the remaining time. When it’s done, serve them immediately with my Creamy Tahini Sauce.

Notes

Footnote: It can also be grilled on the barbecue at 400ºF