Hawawshi

Ingredients

• 1 cup onion – finely chopped
• 0.5 cup green bell pepper – finely chopped
• 1 each green chili pepper – finely chopped
• 0.5 cup tomato – seeded and finely chopped
• 0.25 cup parsley – finely chopped
• 3 cloves garlic – minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp ground allspice
• 0.25 tsp ground cinnamon
• 1.25 tsp kosher salt
• 0.5 tsp ground black pepper
• 1 pound ground beef
• 3 tbsp vegetable oil
• 6 each pita bread – pocket-style
• lemon – cut into wedges (for serving)

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the middle; line a large baking sheet with parchment.
2. Finely chop the onion, green bell pepper, green chili pepper, tomato, and parsley; mince the garlic.
3. In a large bowl, combine the ground beef, ground cumin, ground coriander, paprika, ground allspice, ground cinnamon, kosher salt, and black pepper. Drizzle in 1 tbsp of the vegetable oil and add all the chopped mixture. Mix gently with your hands until just combined—do not overwork.
4. Warm the pita bread briefly to soften (10–15 seconds in the microwave or in a low oven). Cut a small opening along one edge and open each pocket. Divide the filling into 6 portions and stuff each pita, pressing the mixture into a thin, even layer that reaches the edges.
5. Brush both sides of the stuffed pitas with the remaining vegetable oil and arrange on the prepared baking sheet.
6. Bake until the bottoms are golden, about 15 minutes. Flip and continue baking until the bread is deep golden and crisp and the meat is cooked through (juices run clear or 160°F/71°C in the center), 10–15 minutes more.
7. Rest 5 minutes to set juices. Slice and serve hot with lemon wedges.