Hawawshi
Contains gluten · sometimes contains dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Sometimes contains — check the labeldairy (chile powder, green bell pepper) · egg (chile powder, green bell pepper) · peanut (chile powder, green bell pepper) · tree nut (chile powder, green bell pepper) · sesame (chile powder, green bell pepper) · soy (chile powder, green bell pepper) · shellfish (chile powder, green bell pepper) · fish (chile powder, green bell pepper)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 700 g | ground beef |
| 6 unit | pita or baladi bread |
| 1 unit | onion (finely chopped) |
| 1 unit | green bell pepper (finely chopped) |
| ½ cup | parsley |
| 1 tsp | cumin |
| 1 tsp | coriander |
| ½ tsp | chile powder |
| 1 ½ tsp | salt |
| 2 tbsp | olive oil |
Steps
- mix6 minmeat mixture evenly seasonedMix ground beef with onion, bell pepper, parsley, cumin, coriander, chile and salt until evenly distributed. Chop the vegetables finely so the filling forms a thin cohesive layer instead of tearing the bread around large pieces.
- prep12 minthin even filling to edgesOpen each bread carefully and spread a thin layer of raw meat mixture inside, reaching close to the edges without overstuffing. A thick center can remain undercooked after the bread exterior has already crisped.
- top2 minbread lightly oiledBrush the outside lightly with olive oil and arrange the stuffed breads in a single layer. Excess oil makes the bread greasy and interferes with the dry crisp exterior.
- bake25 min220 C / 425 F, bread crisp and meat cooked throughBake, turning once if needed, until the bread is crisp and browned and the meat filling is fully cooked. If the bread colors too quickly, reduce heat slightly rather than pulling the sandwiches before the raw filling is safe and juicy.
- rest3 minhot but settledRest briefly, then cut into halves or wedges and serve hot. The short rest lets meat juices redistribute inside the bread instead of spilling out immediately on the cutting board.