About this Dish
A popular Egyptian street food — spiced minced meat stuffed into flatbread and baked or fried until crispy. The filling combines minced beef or lamb with onion, parsley, chilli and spices. Named after a butcher called Hawawsh who invented it in Cairo. Eaten hot from the oven, the crispy bread contrasting with the juicy, spiced meat within.
IngredientsServes 2
🥩Minced beef or lamb (or a mix), 500g
🧅Large onion, 1 finely grated or minced
🌿Fresh parsley, a large handful finely chopped
🌶️Green chilli, 1-2 finely chopped (adjust to taste)
🧄Garlic cloves, 3 minced
🫙Baharat spice blend, 1½ tsp
🧂Salt and black pepper, 1 tsp each
🫒Olive oil, 2 tbsp
🫓Round Egyptian flatbreads or pitta breads, 4 large
🫒Olive oil or melted butter, for brushing
Method
1
Combine the minced meat, grated onion, parsley, chilli, garlic, baharat, salt and pepper in a large bowl. Mix everything together thoroughly with your hands until well combined — squeezing the mixture helps the flavours meld together. Let it rest for 15 minutes so the spices can develop.2
Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil and brush it lightly with olive oil.3
Carefully split each flatbread open along one edge to create a pocket, as if opening a book — try not to tear all the way through. Divide the meat mixture into 4 equal portions and stuff each flatbread generously, spreading the filling right to the edges so every bite has meat.4
Press each stuffed bread down firmly with the palm of your hand to flatten it slightly and seal the edges together. Brush both sides with olive oil.5
Place the stuffed breads on the prepared tray and bake for 20–25 minutes, flipping halfway through, until the bread is deeply golden and crispy and the meat is fully cooked through. You should hear a satisfying crunch when you press the top.6
Remove from the oven and rest for 2 minutes before cutting into wedges. Serve immediately while piping hot, alongside pickled vegetables, fresh tomato or a simple green salad.7
Slice into wedges and serve immediately while piping hot — the crispy bread and juicy spiced meat inside are best enjoyed straight from the oven. Serve alongside pickled vegetables or a simple tomato salad.User Reviews
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