84min 4 ppl
Hawawshi (Egyptian Spiced Meat Stuffed Bread)
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 7 steps
Hard: over 60 min or 12+ steps
430 kcalper person
Protein 24g
Carbs 32g
Fats 22g
About this dish
Egyptian flatbread is packed with a spiced minced lamb, onion and pepper filling, then pressed on a hot griddle until the crust turns crisp and the filling is juicy.
Allergy Info
Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Oniongrated1
- Garlic clovescrushed2
- Green Pepperfinely diced1
- Tomatoesfinely diced1
- Fresh Corianderchopped10 g
Meat & Poultry
- Minced Lamb400 g
Dried Goods
- Pitta breadsplit open to form a pocket4
Spices & Seasonings
- Ground Cumin1 tsp
- Aleppo pepper1 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Olive oilfor brushing2 tbsp
Utensils
- Mixing bowl
- Griddle pan
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
Method
1
Mix the minced lamb, grated onion, garlic, green pepper, tomato, chopped coriander, ground cumin, Aleppo pepper, fine sea salt and black pepper together in a bowl until well combined.
Approx. 10 minutes
2
Split each pitta bread open along one edge to form a pocket.
Approx. 5 minutes
3
Pack the spiced lamb mixture firmly and evenly into each pitta pocket.
Approx. 10 minutes
4
Brush the outside of each stuffed pitta with olive oil.
Approx. 5 minutes
5
Cook the stuffed pittas in a hot griddle pan, pressing down occasionally, until the bread is crisp and the filling has reached 71°C at its thickest point, checked with a meat thermometer.
Approx. 20 minutes
6
Turn and cook the second side until browned and cooked through in the same way.
Approx. 15 minutes
7
Rest briefly, then cut each stuffed pitta into wedges to serve.
Approx. 5 minutes
