Hawawshi Spiced Meat Pie

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Hawawshi is one of Egypt's most iconic street foods: warm-spiced ground meat tucked inside pocketed baladi flatbread, then baked until the bread turns shatteringly crisp and the juices steam the filling tender. This version uses a beef-and-lamb blend with cumin, coriander, and a whisper of cinnamon for the authentic Cairo flavor.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 6 gFiber
• 4 gSugar
• 32 gProtein
• 780 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spiced meat filling

• 1 lb (450 g) ground beef, or half beef half lamb
• 1 medium yellow onion, very finely chopped
• 1 small green bell pepper, finely diced
• 4 garlic cloves, minced
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons tomato paste
• 2 tablespoons olive oil

For the spice mix

• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For assembly

• 8 small whole-wheat baladi flatbreads or pita breads (about 6 inches)
• 3 tablespoons melted ghee or olive oil, for brushing
• Sliced tomato, pickled chilies, and tahini for serving

Directions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground meat, onion, bell pepper, garlic, parsley, tomato paste, olive oil, and all the spices. Mix by hand for 2 to 3 minutes until the mixture becomes slightly pasty and the seasonings are evenly distributed.
3. Working one bread at a time, use a small sharp knife to slice open the edge and create a wide pocket inside the flatbread, leaving about half an inch sealed on all sides so the filling cannot leak out during baking.
4. Stuff about 1/3 cup of the meat mixture into each pocket, pressing gently to spread it in an even layer across the inside of the bread without tearing the dough.
5. Place the stuffed breads seam-side up on the prepared baking sheet and brush the tops generously with melted ghee or olive oil.
6. Bake for 22 to 25 minutes, flipping once at the halfway point, until both sides of the bread are deeply golden and crisp and the meat inside reads 160°F (71°C) on an instant-read thermometer.
7. Transfer the hawawshi to a wire rack for 2 minutes so the bottoms stay crisp, then cut each in half and serve hot with sliced tomato, pickled chilies, and a drizzle of tahini.

Cook’s Notes

• For the most authentic flavor, use a 50/50 blend of ground beef and ground lamb; the lamb adds the characteristic richness of Cairo street hawawshi.
• Do not overstuff the breads or they will burst open in the oven — a snug, even layer about 1/2 inch thick works best.
• For a smokier finish, broil the baked hawawshi for 60 to 90 seconds at the end, watching closely so the bread does not burn.
• If baladi bread is unavailable, use thick whole-wheat pita pockets; thinner pitas tend to dry out before the filling cooks through.
• Leftover raw filling keeps in the fridge for up to 2 days and is excellent rolled into kofta or stuffed into bell peppers.

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