Straight from my Egyptian kitchen, this hawawshi recipe is made with crispy pita pockets that are stuffed with a tantalizing meat mixture with onions, hot peppers and fresh herbs. Think of it as Egypt's answer to a hamburger but on steroids!

Watch my video below to see how to make hawawshi step-by-step.

Hawawshi pita sandwiches

As an Egyptian (born and bred), nothing excites me more than sharing childhood favorites. And today is all about a famous street food we call hawawshi. Think of it as Egypt's answer to a burger, or a next-level ground beef pita sandwich.

What is hawawshi?!

Hawawshi! Say it with me: ha-WOW-shi.

Hawawshi is a popular Egyptian street food, particularly in Cairo and Alexandria (where they call it baladi). It is basically dough (or pita) stuffed with a mixture of ground beef that is seasoned with tantalizing warm spices, onions, garlic, hot peppers and fresh herbs.

Legend has it that one butcher by the name of Ahmed Al-Hawash in Cairo's Tawfeek Souq came up with this sandwich back in the early 1970s and gave it his name. The idea has traveled throughout parts of Africa and the Middle East (in Lebanon, another version of this sandwich is called Arayes).

Hawawashi served with sliced tomatoes and red onions

Homemade hawawshi shortcut

In Egypt, hawawshi pitas are typically made to order so they're fresh out of the oven when you get them. When local Egyptian restaurants, particularly in Cairo or Alexandria, make it, they start by making a special dough (similar to the dough used for pita bread) and then they wrap the dough around the meat mixture and cook it in their large ovens (some use clay ovens or pizza ovens).

In this shortcut version, I skip making the dough and use ready pita pockets, which become nice and crispy when heated. No special equipment is needed but a large sheet pan or two and your oven.

High heat (around 400 degrees F) is best for baking hawawshi sandwiches, which take about 15 minutes to bake.

What's in it? And how do you make it?

There are three components to making this hawawshi beef patty sandwich recipe:

  • Hawawshi seasoning
    It's not a hawawshi sandwich without the unique seasoning or spice mixture of coriander, allspice, paprika, black pepper, cumin, cardamom, and a pinch of cinnamon (find these spices and more at our online shop). Hawawshi seasoning
  • The meat mixture
    Lean ground beef combined with finely chopped vegetables including garlic, onion, bell pepper, hot pepper like jalapeno (optional), and finely chopped parsley. The hawawshi seasoning is added to this mixture and combined before cooking (kinda like how you would prepare meat for meatballs, except in this case you do not form the meat into balls).Meat mixture
  • Pita pockets
    Like I mentioned earlier, this is the shortcut version which uses already available pita pockets (I do bake my own pita often, here's my recipe for homemade pita bread). The seasoned meat mixture is spread in the pita pockets and then baked until the meat is fully cooked through. It will take about 25 minutes or so in a 400 degrees F heated oven.
    The key is to cook the pita on both sides so it's nice and crispy. pita pockets stuffed with hawawshi meat mixture

How to serve it?

This satisfying sandwich is typically served hot without much else to accompany it, but I like adding some sliced veggies or quick pickles and a side of tahini sauce (which is awesome drizzled in the sandwich). And it's never a bad idea to add a big salad like this lazy Mediterranean salad, fresh bean salad, or even Greek salad.

Leftovers & storage

This recipe makes 12 pita pockets, so you can easily feed a crowd of at least 6 people. But I often make it for our little family of four and save the leftovers in the fridge for lunches.

Fully cooked hawawshi sandwiches can be stored in the fridge in a tight-lid container for 3 days or so. Warm them up in a medium-heated oven.

You can also freeze fully cooked hawawshi. To freeze for later, I typically wrap up the individual pita sandwiches in foil that's been lined well with wax paper or parchment (or you can use freezer bags or containers). You can warm them up from frozen.

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4.74 from 91 votes

Egyptian Hawawshi Recipe

Suzy Karadsheh
Hawawshi pita sandwiches
Straight from my Egyptian kitchen, this hawawshi recipe is made with crispy pita pockets that are stuffed with a tantalizing meat mixture, seasoned with a warm spice mixture, onions, peppers, and fresh herbs. Think of it as Egypt's answer to a hamburger but on steroids!
Prep – 15 mins
Cook – 15 mins
Serves – 12


  • 1 large yellow onion quartered
  • 2 garlic cloves
  • 1 green bell pepper cored and cut into large chunks
  • 1 jalapeno halved and seeded (leave some of the seed if you like heat)
  • ½ ounce fresh parsley stems trimmed (cut most of the stem but leave some for extra flavor)
  • 2 lbs lean ground beef
  • 3 tablespoon tomato paste
  • Kosher salt
  • Extra virgin olive oil
  • 6 loaves of pita bread you need the kind with pockets

For the Hawawshi Seasoning (Spice Mixture)


  • Heat the oven to 400 degrees F.
  • In a small bowl, add the spices and mix to combine.
  • Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).
  • Transfer the onion mixture to a large mixing bowl. Add the ground beef and tomato paste. Mix to combine. Add the spice mixture and a dash of kosher salt. Mix again until the mixture is well combined and the spices are well distributed within the meat mixture.
  • Cut the pita loafs in halves to create 12 pita pockets.
  • Prepare a large sheet pan brushed with a bit of extra virgin olive oil.
  • Stuff each pita pocket with ⅓ cup of the meat mixture. Using the back of a spoon, spread the meat mixture inside the pita pockets.
  • Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.
  • Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.



  • Visit our Shop to browse quality all-natural and organic spices used in this recipe, olive oils and more. 
  • To bake your pita from scratch, follow my homemade pita bread recipe
  • To store leftovers cooked hawawshi in the fridge: cool completely and transfer to tight-lid containers. Refrigerate for 3 days or so. Warm up in a medium-heated oven,
  • To freeze leftover cooked hawawshi: You can also freeze fully cooked hawawshi. To freeze for later, I typically wrap up the individual pita sandwiches in foil that's been lined well with wax paper or parchment (or you can use freezer bags or containers). You can warm them up from frozen. 


Calories: 204.8kcalCarbohydrates: 2.9gProtein: 13.5gSaturated Fat: 5.8gCholesterol: 53.7mgSodium: 181.1mgPotassium: 286.3mgFiber: 0.8gVitamin A: 304.2IUVitamin C: 12.9mgCalcium: 21.7mgIron: 1.9mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. 5 stars
    This is the second recipe I’ve made from your book this week! The flavors were fantastic! I’ll be putting these on repeat!

  2. Arayes is different from hawawshi and not originated in it, both are developed Independently, but some say that levantine community introduced it to alexanderia egypt.

  3. 5 stars
    I made your Hawawshi last night and my family loved it, especially my 22 year old son! He just text me that I have to make it again tonight. I too cooked it on a rack to avoid the soggy sticking. Great recipe, thank you!

  4. I made this tonight… it was so good… very flavorful… I put more meat in pita… just because… it was done baking a few minutes sooner than recipe stated even with more meat in…the pita was getting a little more brown before meat was cooked, so I just covered with tin foil…will be making this again!

  5. 5 stars
    Love the hawawshi recipe! It was so flavorful and juicy. A perfect snack for my three competitive swimmers before their 2-hour swim practice. I baked the pita pockets on top of the wire rack which I placed inside a regular pan (to avoid the pita bread getting soggy from the meat juices)

  6. I tried your recipe except that i dont have the All spice available with me at the moment. I added a little sugar and chilis on it and pan grilled them. My egyptian boyfriend will always tells me, "I am dancing every time I eat the Hawawshi you made for me."

  7. 5 stars
    Delicious! Love the seasoning. I used Impossible ground beef alternative and it turned out great--the same texture and flavor I'd expect with ground beef. The tahini sauce turned the flavor up a notch. I'll be making this again.

  8. I love this but my pita bread always comes out soggy (the bottom side)... How can I avoid that? Toast the bread first?

    1. Hi, Sarah. If you are having issues with the pita bread becoming soggy, another reader had success flipping them onto a wire rack to cook the last 10 minutes. I would give that a try next time and see if it works for you.

  9. Unfortunately and sadly I bought the type of pitas that don't have pockets. I tried cutting pockets, but that made a mess. So I ended up folding the pitas over the meat. They turned out crispy and yummy. I will make them again with the correct pitas as I am sure they will be even better!

  10. 5 stars
    I made these for the first time tonight. I did have an issue after flipping, my pita got soggy. But I quickly used a spatula to pick them up and put the soggy side up on a rack over my sheet pan and stuck them under the broiler for a couple of minutes. Perfect! The seasoned meat was so flavorful! I’ll make again with leaner meat so as to avoid the grease situation. I plan on making extra next time and freezing them.

    1. Making this tomorrow night...
      Your recipes are one of two sites that I consistently save..
      I am a relic in my retirement community because I actually COOK EVERY NIGHT for my husband and I so I enjoy reading your creations then trying to recreate them..
      I come from a long line of Sicilian cooks who spend a majority of my time in the kitchen and you remind me of my granmom and mom because of your love of good food and putting love in your food.
      Thank you.

  11. 5 stars
    Absolutely my new favorite!
    Super easy and delicious. I had to make a couple of swaps but still so good!
    Crispy, browned and the meat was juicy and flavorful!
    Thank you!!!!

  12. 1 star
    These came out very soggy and lacked seasoning. There definitely needs to be more than just a pinch of salt in the meat mixture, more like a teaspoon at least. Also because they were so soggy, we had to eat them with a fork and knife because we couldn't pick them up with our hands. Not sure why that happened, maybe I brushed too much oil on them?

  13. Hi Suzy can you make these like a calzone using your pitta dough ? Or should I cook your pittas then use them ? I find pittas in the supermarket dry and stale ?
    Kind regards

  14. My 7 yr old is OBSESSED with all things Egypt...its one of our dream places in the world to visit if we ever win the lottery. LOL. I can't wait to try this and bring something real to her!

  15. 5 stars
    Delicious!! First time making this and it was terrific and soooo very authentic tasting. I went the full mile and also made the homemade pita and it was also very good; however, the dough was too thin to open for the meat! I will make this again!

    1. Hi, Debbie. You can freeze the hawawshi after backing. Check out the section in the post titled "Leftovers and Storage" for some tips.