Hawawshi
Hawawshi is an Egyptian street food (pronounced Ha-Wow-Shi) perfect for fun weekend dining and also for buffets. These are traditionally made with beef or lamb- I have opted for beef as I find the lamb too fatty but feel free to experiment. We call these pitta burgers at home- this made it a lot more relatable for the kids who didn't know what Hawawshi was.
Serves: 4
Prep: 10 Mins
Cooking Time: 20 Mins
Ready In: 30 Mins
- 250g Lean Beef Mince (low fat is best)
- 1tsp Ground Cumin
- 1tsp Tomato Puree
- 0.5tsp Ground Coriander
- 50g Diced Tomato (seeds removed)
- 1 Sweet Pepper (diced)
- 1tsp Fresh Parsley, chopped
- 1tsp Fresh Coriander, chopped
- 4 Pittas
- Preheat the oven to 200C/ 180C Fan/ Gas 6 and line a baking tray with parchment paper.
- Mix all the ingredients together (except the pittas) until thoroughly combined. Divide into 8 equal sized balls, then flatten into a thin burger shape.
- Slice the pittas in half then place the Hawawshi mix into each half. Tip: if the pittas are tough to open, lightly toast them slightly first.
- Place the pittas onto the baking tray. Brush the top of the pitta with a little water and place in the oven for 20 minutes. After 10 minutes check the tops of the pitta- if they are getting too crispy brush with a little more water before returing them to the oven.
Method
- Preheat the oven to 200C/ 180C Fan/ Gas 6 and line a baking tray with parchment paper.
- Mix all the ingredients together (except the pittas) until thoroughly combined. Divide into 8 equal sized balls, then flatten into a thin burger shape.
- Slice the pittas in half then place the Hawawshi mix into each half. Tip: if the pittas are tough to open, lightly toast them slightly first.
- Place the pittas onto the baking tray. Brush the top of the pitta with a little water and place in the oven for 20 minutes. After 10 minutes check the tops of the pitta- if they are getting too crispy brush with a little more water before returing them to the oven.
Ingredients
- 250g Lean Beef Mince (low fat is best)
- 1tsp Ground Cumin
- 1tsp Tomato Puree
- 0.5tsp Ground Coriander
- 50g Diced Tomato (seeds removed)
- 1 Sweet Pepper (diced)
- 1tsp Fresh Parsley, chopped
- 1tsp Fresh Coriander, chopped
- 4 Pittas
Additional Information
My tip is to place the thicker part of the pitta down on the tray so it absorbs the juices better without going soggy.
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