Hawawshi - Egyptian Minced Meat Pitas

Method8 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 400°F (205°C). Line baking trays with parchment paper for the thick Baladi pita sandwiches.

2. 2

   Step 2: Finely chop the 3 small onions, 1 tomato, 2 bell peppers and 1 spicy pepper. Pick the leaves from the mint (1 bunch) and parsley (1 bunch) bunches and chop them finely. Mash the 4 garlic cloves with a little salt.

   Uses 3 small onions · 1 tomato · 2 bell peppers · 1 spicy pepper · 1 bunch fresh mint · 1 bunch fresh parsley · 4 garlic cloves · Salt for mashing garlic, to taste

3. 3

   Step 3: Put the chopped vegetables, herb leaves and mashed garlic from step 2 in a large bowl. Mix in the 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 tablespoon tomato paste, juice of the 1 large lemon, and salt and pepper to taste.

   Uses Chopped vegetables, picked herb leaves and mashed garlic · 2 tbsp ground cumin · 1 tbsp ground coriander · 1 tbsp tomato paste · 1 large lemon, juiced · salt and pepper to taste

4. 4

   Step 4: Keep the 1 lb ground beef and 1 lb ground lamb chilled until this step. Add them to the seasoned vegetable bowl from step 3 and mix thoroughly by hand. Wash your hands after handling the raw filling.

   Uses 1 lb ground beef, preferably 80% lean · 1 lb ground lamb · Seasoned vegetable-herb filling base

5. 5

   Step 5: Cut the 10 thick Baladi pitas in half to make 20 pocket halves. Spread a very thin layer of raw filling from step 4 inside each half, reaching the corners. Use about ¼ cup filling per half of a 10-inch pita as a guide; adjust to the bread size and avoid overfilling. Fill as supplies permit, keeping any unused raw filling refrigerated for separate cooking.

   Uses 10 thick Egyptian Baladi pitas, about 10 inches (25 cm) across · About ¼ cup prepared raw filling per large pita half; thin layer

6. 6

   Step 6: Arrange the stuffed pita halves from step 5 on the lined trays with their thick bread side down and thin side facing up. Keep any unused plain bread separate.

   Uses Assembled raw-meat pita halves

7. 7

   Step 7: Use clean wet hands to lightly dampen the outside of the arranged sandwiches from step 6. If desired, brush a little olive oil over the tops.

   Uses Arranged stuffed pita tray · Clean water to lightly dampen the pita exterior · A little olive oil, optional for brushing the pita exterior

8. 8

   Step 8: Bake the prepared sandwiches from step 7 for about 20 minutes, watching the bread. Check that the tops are golden and the ground-meat centre reaches 71°C (160°F); continue until fully cooked. If the bread browns too quickly, remove the tray briefly, pat the tops with a little water and reduce the oven to 375°F (190°C) before continuing. Keep the thick side down throughout. Serve with optional ready fries or pickled vegetables.

   Check the stuffed pita bake · 20 minUses Dampened stuffed pita sandwiches with optional oil · A little extra water on the tops, only if browning too quickly · Ready cooked French fries, optional on the side · Ready pickled vegetables, optional on the side