Traditional Hawawshi Recipe - Egyptian Stuffed Bread
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If you’re looking for the ultimate meaty bread, then you need to try this Traditional Hawawshi! Featuring a juicy meat filling with aromatic spices all wrapped in a hearty pita bread, this meaty bread will definitely become a new family favourite!
Watch how to make This Traditional Hawawshi Recipe here:
What is This Egyptian Hawawshi?
Hawawshi, pronounced ha-wow-shi, is an Egyptian stuffed bread where the aromatic filling is stuffed into either pita bread or a traditional Egyptian flatbread dough. I would consider this Mediterranean-style meat bread similar to the Indian Keema Paratha, where we add minced meat (chicken in my keema paratha recipe) into bread. This stuffed meaty bread is one of Egypt’s most famous street-side snacks! From my research, there isn’t a definite origin story of this bread, but one of the speculations is that snack originated in the 1970’s in Cairo by a local butcher named Ahmed Al-Hawawsh.
Now, if you know me, I love all sorts of meat pies and meat breads - there are plenty of other recipes from different cuisines around the world on the blog, and I’m not done making them yet! With that being said, Egypt is certainly a cuisine I’ve never delved into until now. If you’re also a meat pie lover like myself, then I highly encourage you to make Egypt no longer a destination unseen by making this delicious stuffed bread as part of your Live to Cook one-month challenge! Get started on your cooking journey for free today by signing to my email newsletter, plus all of my latest recipes will be sent directly to your inbox!
Be sure to watch the video to follow along as we make these super scrumptious Egyptian meat breads! It would mean a lot to me if you could please subscribe to my YouTube channel if you’t not already, and don’t forget to hit the bell button so you get notified when my video recipes go live with the written ones! Let’s get cooking!
What Meat is used in This Traditional Hawawshi?
The traditional meat choice to use in these Egyptian meat stuffed breads is beef, and that’s what I’ll be using in this recipe. However, you could also do lamb or even a mix of the two meats if you would like.
What Spice Blend Is Used in Hawawshi?
As you’ll see soon when we review the ingredients, we’ll be making a spice blend called Baharat spice, which is a versatile spice blend in across Arabic cuisine ranging from being used in meat and poultry, in addition to rice and lentils. I’m not entirely sure what the origin of this spice blend is, but the name reminded me of one of India’s alternative names, Bharat. But after a quick Google search, I learned that Baharat (بَهَارَات in Arabic) simply means “spices” in Arabic!
What If I Don’t Want to Make the Pita Bread From SCratch?
What I love about this Hawawshi is that it’s such a hack! You can use pre-made pita pockets for this recipe, as I will be doing, and all you need to do is make the meat filling, then it will cook inside the bread. Now, if you really want to make your own Egyptian flatbread as it’s made on the streets of Egypt, then you most certainly can! While the most special meals are definitely entirely made from scratch, and I’m all for it, as I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, it’s key to set realistic expectations. This Hawawshi recipe is designed to be quick and easy yet also extremely delicious, so there’s no need to make your own bread here to get amazing results. If you really want to make your own pita bread, I have a recipe for Lebanese-style pita bread here, and this homemade pita is perfect to make pita pockets for, as I did in my Vegan Black Bean Pita Pockets recipe! I did experiment with both types of pita bread and while tasty in Lebanese pita (that was store-bought), the bread was indeed much soggier and the final product was not as visually appealing, if I’m honest! In my opinion, homemade Lebanese pita bread is a bit thicker, so you may be fine, but Greek pita bread is even more durable.
Ingredients for Egyptian Hawawshi
Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button to get the full ingredient list and to save the recipe for later! The recipe card will also allow you to scale the recipe based on how many Egyptian meat breads you’re looking to make so that there’s the perfect amount of filling and spice!
For the Baharat Spice
Ground paprika: Or smoked paprika for depth.
For the Hawawshi
Ground beef: I used lean ground beef so that these can be super juicy.
Yellow onion
Garlic cloves
Tomato
Green pepper
Jalapeño
Flat leaf parsley
Baharat spice: From above.
Salt: As you may have noticed, the Baharat spice does not have any salt, so we’ll need a little bit to bring out all the wonderful flavours in this meat mixture.
Greek pita bread
Olive oil: To spray or brush the stuffed breads before baking so that they turn a lovely golden brown.
How to Make Hawawshi
Preheat the oven to 350°F (175°C).
In a food processor, combine onion, bell pepper, tomato, jalapeño, and garlic. Blend into a smooth purée (add a splash of water if needed).
Transfer the purée to a cheesecloth or clean kitchen towel and squeeze out excess moisture — this step helps avoid soggy bread.
In a large mixing bowl, combine the veggie mixture with the ground beef, parsley, baharat spice, and a generous pinch of salt. Mix until fully combined.
Slice pita breads in half. If they don’t naturally form pockets, carefully use a serrated knife to create an opening.
Stuff each pita pocket with the meat mixture, pressing gently to distribute evenly.
Place stuffed pitas on a baking sheet and brush both sides with oil.
Bake for 14–15 minutes, flipping halfway through for even browning.
Serve hot and enjoy your homemade Hawawshi with a squeeze of lemon or a side of tahini or yogurt dip.
How to Serve Hawawshi
These Egyptian stuffed meat breads are quite satisfying on their own! They’re packed with flavour and have loads of protein, making them filling and hearty. However, if you want to pair these breads with a dipping sauce, then tahini or toum, Lebanese garlic sauce, would be excellent! Furthermore, you could also have some pickled veggies on the side for some added tanginess. If you really wanted to, you can’t go wrong with potatoes as a side dish! I recommend Greek-style baked lemon potatoes, but some air fryer fries or oven-baked fries would also be amazing! On the other hand, if you’d like some greens, then a salad would be perfect, and I highly recommend my light and fresh Arugula Salad with Goat’s Cheese and Roasted Almonds.
Tips & Tricks For Mastering This Hawawshi Recipe
For the best texture and flavor, be sure to squeeze out as much moisture as possible from the puréed veggies using a cheesecloth or kitchen towel—this keeps the pita from getting soggy while baking.
Use thick, sturdy pita bread like Greek or Egyptian-style to hold the juicy filling without tearing or leaking during cooking.
Brush both sides of the stuffed pita generously with oil to ensure golden, crispy results—this mimics the traditional pan-fried texture but keeps things lighter.
If you like extra flavor and a bit of kick, add finely chopped chili or a touch of chili powder along with the baharat spice.
Chilling the meat mixture for 15–30 minutes before stuffing makes it easier to handle and pack into the pita evenly.
Try serving your Hawawshi street-food style by slicing them into halves or quarters and wrapping in parchment paper for a fun, grab-and-go presentation.
Serve with lemon wedges, tahini sauce, or a cooling yogurt dip to balance the warm spices in the filling.
How to Store
You can keep your hawawshi in the fridge for up to 3 to 4 days. If you can find a large enough airtight container, then you can allow them to cool down and then transfer and store them the fridge. Alternatively, you can place them in large Ziploc bags in order to preserve the freshness.
Can These Be Frozen?
You can most definitely freeze both cooked and prepped but raw Hawawshi. For freezing raw Hawawshi, I recommend that you freeze them on a baking sheet and make sure to wrap the baking sheet in two layers of plastic wrap to ensure they freeze evenly and straight. Once they are have completely frozen, you can transfer them into Ziploc bags, as described above.
When you’re ready to bake the breads, there is no need to thaw them overnight in the fridge. You can bake them directly from frozen, just keep in mind that the baking time will be a little longer.
Reheating Instructions
In my opinion, the best way to reheat these Egyptian stuffed meat breads is by reheating them in an air fryer! Simply place the hawawshi in your air fryer and air fry at 350 F, for about 5 to 8 minutes. Alternatively, you can also reheat over the stove on a non-stick pan. Place the bread on the pan and heat both sides on medium-low heat until the meat filling is warm inside and the bread is crispy.
You can microwave Hawawshi if you want, but I would recommend you microwave it and then heat over the pan. If you reheat only by microwaving, then there is a greater chance of the pita bread becoming soggy, and you don’t want that!
Other Delicious Beefy Handhelds
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Traditional Hawawshi Recipe - Egyptian Stuffed Bread
If you’re looking for the ultimate meaty bread, then you need to try this Traditional Hawawshi Recipe! Featuring a juicy meat filling with aromatic spices all wrapped in a hearty pita bread, this meaty bread will definitely become a new family favourite!
Ingredients
- 1 lb (450 g) lean ground beef
- 4 garlic cloves
- 1 green pepper, seeded and roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 tomato
- 1 jalapeño (optional, for heat)
- 1 Tbsp Baharat spice (see below)
- 2-3 Tbsp chopped flat leaf parsley
- salt to taste
- 3 Greek or Egyptian pita breads
- Neutral oil, such as olive oil (for brushing)
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 1/2 tsp ground paprika (or smoked paprika for depth)
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine onion, bell pepper, tomato, jalapeño, and garlic. Blend into a smooth purée (add a splash of water if needed).
- Transfer the purée to a cheesecloth or clean kitchen towel and squeeze out excess moisture — this step helps avoid soggy bread.
- In a large mixing bowl, combine the veggie mixture with the ground beef, parsley, baharat spice, and a generous pinch of salt. Mix until fully combined.
- Slice pita breads in half. If they don’t naturally form pockets, carefully use a serrated knife to create an opening.
- Stuff each pita pocket with the meat mixture, pressing gently to distribute evenly.
- Place stuffed pitas on a baking sheet and brush both sides with oil.
- Bake for 14–15 minutes, flipping halfway through for even browning.
- Serve hot and enjoy your homemade Hawawshi with a squeeze of lemon or a side of tahini or yogurt dip.
Nutrition Facts
Calories
229Fat (grams)
7 gSat. Fat (grams)
2 gCarbs (grams)
21 gFiber (grams)
3 gNet carbs
19 gSugar (grams)
2 gProtein (grams)
20 gSodium (milligrams)
238 mgCholesterol (grams)
47 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
