Egyptian · beginner
Egyptian Hawawshi Spiced Beef Pita Skillet
Ground beef mixed with finely grated onion, sweet pepper, garlic, and Egyptian spices, stuffed into pita breads and pan-crisped in ghee.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large bowl, mix ground beef, squeezed grated onion, chopped bell pepper, minced garlic, baharat, and ground cumin until uniformly combined.
- 02
Season the meat mixture evenly with one teaspoon of salt and half a teaspoon of black pepper, then divide into four equal portions.
- 03
Carefully open each pita bread half-pocket and pack one meat portion inside, spreading it flat into an even layer to cover the entire pocket interior.
- 04
Heat one tablespoon of ghee in a heavy skillet over medium heat.
- 05
Place two stuffed pitas in the skillet, press firmly with a heavy spatula, and cook for 5 to 6 minutes per side until the bread is dark golden and crispy and the internal temperature reaches 160 degrees Fahrenheit.
- 06
Repeat with the remaining ghee and pitas, then slice in half and serve hot.
A LITTLE KITCHEN KNOW-HOW
Pan-Crisping Stuffed Flatbreads
Frying filled pocket breads in clarified butter over moderate heat to crisp the exterior bread while steaming the raw interior filling to doneness.
Notes from the kitchen
- Squeezing excess liquid out of the grated onion prevents the pita bread from becoming soggy during cooking.
- Keep heat at medium so the raw beef cooks completely through before the pita exterior browns too dark.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
