Hawawshi
Egypt's stuffed flatbread: spiced minced meat with onion, garlic, parsley and chillies sealed inside a flatbread pocket and pan-grilled hot. A Cairo classic.
Overview
Mince mixes raw with finely chopped onion, garlic, parsley, chilli and Egyptian spices. The mixture spreads onto flatbread and folds shut; an egg-and-oil wash glazes the surface; a hot oven (or skillet) crisps the bread while the filling cooks through. The spice blend, cumin, coriander, cinnamon, allspice, sumac, paprika, is the dish's signature.
Ingredients
Filling
- 500 g minced beef (or lamb; 15-20% fat)
- 1 onion (large, very finely chopped)
- 6 garlic cloves (crushed)
- 1 long green chilli (finely chopped)
- 1 small bunch flat-leaf parsley (chopped)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground allspice
- 1 teaspoon paprika (preferably hot)
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 1 ½ teaspoons salt
Bread and finish
- 4 pita breads (large, or thin flatbreads, around 24 cm)
- 1 egg (large, beaten with 1 tablespoon water)
- 2 tablespoons olive oil
- 1 teaspoon sesame seeds (optional)
To serve
- Tahini sauce
- Pickled chillies and pickled turnips
- Tomato and cucumber salad
Method
Stage 1 - Mix the filling
- Combine all the filling ingredients in a wide bowl. Mix with your hands until thoroughly combined - should be evenly seasoned and slightly sticky.
Stage 2 - Stuff
- Heat the oven to 220°C (200°C fan).
- Open each pita carefully along the edge to make a pocket (don't tear).
- Stuff each with a quarter of the mince, pressing flat so it spreads evenly inside.
- Press the pita closed; flatten with your palm.
Stage 3 - Glaze
- Brush each side with the egg-and-water wash.
- Drizzle with olive oil.
- Scatter sesame seeds if using.
Stage 4 - Bake
- Place on a baking tray; bake 15-18 minutes, flipping halfway, until each side is deep golden and the filling is cooked through (no pink mince). The bread should be crisp; the inside steamy and juicy.
Stage 5 - Serve
- Cut into quarters or eighths.
- Serve hot with tahini, pickles and salad.
Notes
- Don't overstuff: Too much filling means raw mince in the centre. Spread thin (about 1 ½ cm thick) for even cooking.
- Egg wash + oil: Egg alone gives a matte finish; oil alone burns. Both for proper crisp golden bread.
- Pan-grill version: Cook in a heavy dry pan over medium-high heat 4-5 minutes per side, pressing flat with a spatula, instead of baking.
Storage
- Best fresh; reheat at 200°C for 8 minutes to re-crisp.
- Freezes 2 months unbaked.
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