Hawawshi (Egyptian Spiced Beef Stuffed Pitta)
Crisp pitta packed with juicy, spiced beef mince, onion and parsley, baked until the meat is cooked through and the edges are crunchy.
- Time50 min
- LevelEasy
- Costabout £1.49 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Line two baking trays with baking paper.
- 2
Tip the grated onion into a sieve and squeeze out as much liquid as you can. Put it in a bowl with the mince, green pepper, parsley, tomato purée, spices, salt and pepper. Mix well with your hands for 1 minute, until sticky.
- 3
Slit each pitta along one edge to open a deep pocket. Divide the filling between the 4 pittas and press it flat and evenly right to the corners.
- 4
Brush both sides of each stuffed pitta with olive oil and lay on the trays.
- 5
Bake for 25 to 30 minutes, turning them over halfway, until the pitta is deep golden and crisp and the meat is cooked through with no pink left.
27 min 30 s - 6
Rest for 3 minutes, then cut each into wedges. Serve with a tomato and cucumber salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.