Hawawshi
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Hawawshi (حواوشي) is a traditional Egyption dish. Hawawshi was invented in 1971 by an Egyptian butcher named Ahmed al-Hawawsh. From his stall in the Souk Al-Tawfik neighborhood in Cairo, hawawshi spread throughout Cairo and then to the rest of Egypt.
Ingredients
Hawawshi
- 1 bunch parsley
- 1 onion
- 1 green pepper
- 3 jalapeños
- 4 cloves garlic
- 750 g mince lamb, beef or lamb & beef
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- Salt and pepper to taste
- 3-4 pita breads nice and big ones
- Olive oil for brushing
Tahini sauce
- 120 ml tahini
- 2 cloves garlic
- 1 lemon
- ½ lime
- Salt
- Water
Instructions
- Roughly chop up the parsley, onion, green pepper, chilli and garlic and add them to a food processor. Mince it all well, and put the mixture into a sieve to get rid of the excess water.
- Put this mixture into a bowl with the mince and the spices. Mix well with your hands.
- Cut the pita breads in half and fill them with the mixture.
- Put them on a baking tray (covered with silver foil) and brush them on both sides with olive oil.
- Bake them in a 200°C oven for 20-30 minutes, turning them once.
- While they're baking, make the tahini sauce: Stir your jar of tahini before using it (the oil tends to rise to the top). Mince the garlic and juice the lemon and lime. Mix the tahini, the garlic, the juice and salt in a bowl. Keep stirring, adding water gradually, until the mixture is white and smooth.
- Serve the hawawshi with the tahini sauce.
Notes
It's important that the pita breads can be stuffed well – lots of the ones you find in supermarkets are too small.