Egypt’s most beloved street food features crisp bread wrapped around a succulent filling of seasoned ground beef and aromatics. Served with tahini, pickles, and a fizzy drink, it’s comfort food at its finest.
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What is Hawawshi
If America has the hamburger, Egypt has hawawshi—a beloved street food that has satisfied hungry crowds for generations.
According to popular lore, hawawshi was created in the 1970s by an Egyptian butcher named Ahmed Al-Hawawshi, who had the ingenious idea of stuffing traditional Egyptian baladi bread with his signature mixture of ground beef, onions, garlic, parsley, hot green peppers, and an aromatic blend of spices. The stuffed loaves were baked in a blazing hot oven until the bread turned irresistibly crisp and the rendered beef fat infused every bite with rich, savory flavor.
Ahmed sold his creation from a modest street cart that traveled through Cairo’s neighborhoods. Before long, the sandwich had become a sensation, and Egyptians began referring to it as hawawshi, borrowing the surname of its creator.
Hawawshi has remained an affordable favorite thanks to its use of flavorful, well-marbled cuts of beef, such as chuck, which become exceptionally juicy as they cook.
A close cousin can be found in the Levant: arayes, a sandwich made by stuffing pita bread with a thinner layer of seasoned ground lamb or beef before grilling it over an open flame. While both dishes celebrate the irresistible combination of crisp bread and spiced meat, hawawshi is heartier, juicier, and unmistakably Egyptian.
Ingredients of Egyptian Hawawshi
How to Make Egyptian Hawawshi
More Egyptian Street Food
- Ta’amia (Egyptian Falafel)
- Kebda Iskandarani (Alexandrian Liver)
- Foul Medames (Stew of Fava Beans)
- Lukmet Al Kadi (Sweet Fritters)
- Halabesa (chickpea Soup)
Authentic Egyptian Hawawshi Recipe
Ingredients
- 1 pound ground beef, at least 25% fat
- 2 pounds ground lamb
- 2 medium red onions, coarsely chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 2 cups fresh parsley leaves
- 1 mild green bell pepper, coarsely chopped
- 2-3 green chili peppers, coarsely chopped
- 1 tablespoon fine salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon chili flakes, optional
- ½ teaspoons ground cardamom
- 10 whole Aish Baladi, Egyptian whole wheat pita bread, or pita
For Brushing the Hawawshi
- 2-3 tablespoons vegetable oil
For Serving the Hawawshi
- 1 cup pickles
- 1 cup tahini sauce
Instructions
- Blend the vegetables: In a food processor, blend the onions, tomatoes, bell pepper, chili peppers, and parsley to a fine paste. Squeeze out excess water and set the vegetable solids aside.
- Mix the filling: In a large bowl, combine 1 pounds ground beef (at least 25% fat) and 2 pounds ground lamb with the vegetable solids, 1 tablespoons fine salt, 2 teaspoons freshly ground black pepper, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoons sweet paprika, 1 teaspoons freshly grated nutmeg, 1 teaspoons chili flakes (optional), and 0.5 teaspoons ground cardamom. Mix well until evenly combined.
- Stuff the pitas: With scissors, snip open the top edge of each pita (10 Aish Baladi (Egyptian whole wheat pita bread)) and fill with about 3/4-1 cup of the meat mixture, spreading it evenly inside.
- Sear the bread: Brush each stuffed pita with oil and sear on both sides on a hot griddle, grill pan, or stovetop grill until the bread is crusty and golden.
- Bake: Bake the hawashi in a preheated oven at 375°F for 20-25 minutes, until the stuffing is cooked through and the juices run clear.
- Slice and serve: With a sharp knife, halve each stuffed pita into pieces and serve with tahini sauce, pickles, and Salata Baladi (Egyptian salad).
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