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Egyptian Crispy Hawawshimiddle-eastern
PlateMap recipe · #40

Egyptian Crispy Hawawshi

Spiced minced beef with onion, peppers and warm spices stuffed raw into Egyptian baladi bread, then baked until crisp and golden.

45minutes
4Servings
easyDifficulty

Makes: 4 filled loaves

Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Filling

    5 minutes

    Grate the onion with its juice. Mix the beef, onion, diced bell pepper, finely chopped chili, crushed garlic, the spice mix and 1 teaspoon of salt.

    Success cue

    The mixture is evenly mixed with no dry spots.

  2. 02

    Filling

    3 minutes

    Knead the mixture with your hand for 3 minutes. Heat the oven to 200°C.

    Success cue

    The mixture is sticky and holds together.

  3. 03

    Stuffing

    5 minutes

    Open the bread pockets and spread the filling in an even 1 cm layer right to the edges, then press closed.

    Success cue

    The filling reaches every edge in an even layer.

  4. 04

    Butter

    2 minutes

    Brush the outside of the bread on both sides with the melted butter or ghee.

    Success cue

    Both sides are lightly coated and shiny.

  5. 05

    Baking

    20 minutesOven heat

    Wrap each loaf in baking paper and bake for 20 minutes.

    Success cue

    The bread feels firm and the paper is lightly greasy.

  6. 06

    Crisping

    6 minutesOven heat

    Unwrap and bake for 3 more minutes on each side.

    Success cue

    The bread is golden and crisp and the filling reaches 71°C.

Cooking tips

Extra tip

Baking in parchment first steams the meat cooked, then uncovering crisps the crust to perfection.

  • • Use beef with 20 to 25% fat; the fat melts and crisps the bread from the inside.

Common mistakes

  • • Spreading the filling thicker than 1 cm, so the center stays raw.
  • • Using very lean beef, which makes it dry.
  • • Skipping the paper wrap, so the bread burns before the meat cooks.

Serving ideasServe hot with tahini sauce, pickles and a green salad.

Potential allergens

Milk, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How do I know the meat is cooked?

With a 1 cm layer, 20 minutes wrapped and 6 minutes open cook it through. To be sure, the center of the filling should reach 71°C.

Can I prepare it ahead?

Fill the loaves and refrigerate them for up to 12 hours, then bake just before eating. Unbaked filled loaves freeze for up to 2 months; bake them from frozen, wrapped, for about 30 minutes, then unwrap and crisp.

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