Hawawshi (Egyptian Meat-Stuffed Bread)

Method

1. 1

   Preheat the oven to 220°C (425°F).

2. 2

   Grate the onion and squeeze out the excess liquid; finely mince the bell pepper and green chili.

3. 3

   Knead the ground beef together with the grated onion, minced pepper, chili, cumin and coriander until evenly combined.

   💡 Knead just until combined — overworking toughens the meat.

4. 4

   Open each pita's pocket without tearing the bread, and spread the raw meat mixture in a thin, even layer inside, all the way to the edges.

   💡 Thin layer, full coverage — thick pockets steam instead of roast.

5. 5

   Press each stuffed pita closed and set them directly on a baking tray.

6. 6

   Bake until the bread is crisp and shattering and the meat inside is sizzling and cooked through, flipping once halfway.

   💡 Cut one open to check — no pink should remain and the juices should run clear.

7. 7

   Quarter each hawawshi with a sharp knife and serve immediately while the bread is still crackling hot.