Hawawshi
Egyptian baked Baladi pockets with a spiced beef and onion filling.
Preparation: 25 min · Cooking: 30 min · Total: 55 min · 4 servings
Ingredients
- 400 g raw ground beef, about 20% fat
- already-baked thick whole-wheat Baladi bread pockets — 4
- 400 g finely minced onion
- 100 g finely minced green bell pepper
- 1.5 tbsp prepared Hawawshi spice blend (cumin, coriander, allspice)
- 1 tsp salt
- 2 tbsp vegetable oil, total for brushing
Instructions
Base yield and scaling
This base makes 4 portions or pieces as described in the recipe. Fourfold makes 16, using equivalent pans or batches, not thicker food with a guaranteed cooking time. Instruction amounts below refer to the base; serving controls scale the ingredient list.
Instruction amounts below refer to the base; serving controls scale the ingredient list.
Measure the ingredients
Measure the base ingredients separately: 400 g raw ground beef, about 20% fat; 4 piece already-baked thick whole-wheat Baladi bread pockets; 400 g finely minced onion; 100 g finely minced green bell pepper; 1.5 tbsp prepared Hawawshi spice blend (cumin, coriander, allspice); 1 tsp salt; 2 tbsp vegetable oil, total for brushing.
Measure the base ingredients separately: 400 g raw ground beef, about 20% fat; 4 piece already-baked thick whole-wheat Baladi bread pockets; 400 g finely minced onion; 100 g finely minced green bell pepper; 1.5 tbsp prepared Hawawshi spice blend (cumin, coriander, allspice); 1 tsp salt; 2 tbsp vegetable oil, total for brushing.
Preheat for baked bread pockets
Use four already-baked bread pockets, not raw bread dough. Preheat the oven to 200°C. Check that the wrapping is oven-rated.
Check that the wrapping is oven-rated.
Prepare the vegetables
Wash the onion and pepper before chopping. Keep the raw beef and its utensils away from the bread and ready-to-eat food. Do not wash ground meat.
Do not wash ground meat.
Mix the filling
Mix 400 g beef, 400 g onion, 100 g pepper, 1.5 tbsp spice blend and 1 tsp salt evenly. Do not taste the raw filling.
Do not taste the raw filling.
Fill the pockets
Open one edge of each pocket. Divide all filling equally among four pockets and flatten into an even, thin layer reaching the edges.
Divide all filling equally among four pockets and flatten into an even, thin layer reaching the edges.
Brush with the measured oil
Divide the total 2 tbsp oil across both outer surfaces of all four breads. Wrap loosely in oven-rated parchment or foil; do not add extra oil.
Wrap loosely in oven-rated parchment or foil; do not add extra oil.
Bake and uncover
Bake at 200°C, checking from 25–30 minutes. Uncover near the final five minutes to crisp the bread. Time is a checking guide, not proof of meat doneness.
Time is a checking guide, not proof of meat doneness.
Check after 25 minutes: 1500 seconds
Check filling temperature
Probe several thick filling centres with a clean thermometer. Continue baking until each reaches at least 71°C; crisp bread alone is insufficient.
Continue baking until each reaches at least 71°C; crisp bread alone is insufficient.
Serve and store
Serve hot. Divide leftovers into shallow portions and refrigerate promptly within one hour at ≤4°C; use within 24 hours. Reheat at most once to 74°C throughout.
Reheat at most once to 74°C throughout.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Keep refrigerated at ≤4°C; use within 24 hours from preparation, including chilling time. Refrigerate promptly within one hour. These are conservative household limits, not a validated shelf life.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout.
About this recipe
Egyptian baked Baladi pockets with a spiced beef and onion filling.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.