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–+ servings
Hawawshi (Egyptian Burgers)

Authentic Egyptian Hawawshi Recipe

Nermine Mansour
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine Egyptian, Mediterranean, Middle Eastern
Servings 10 people
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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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Keyword beef recipes, Egyptian cuisine, heritage recipes