Hawawshi Recipe
Thin pita stuffed with ground meat, spiced with onions and parsley topped with cheese, served with tzatziki
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Ingredients
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Hawawshi (stuffed pita)
Tzatziki (serving sauce)
Method
Hawawshi (stuffed pita)
Prepare filling
Place the ground beef in a large bowl. Add finely chopped onion (1.5 cups), grated onion (0.5 cup), minced garlic (2 cloves), chopped parsley (0.5 cup), diced drained tomato (1 cup) and all spices: cumin (2 tsp), coriander (1 tsp), smoked paprika (1 tsp), allspice (0.5 tsp), salt (1.5 tsp) and black pepper (1 tsp). Mix thoroughly with your hands or a spoon until evenly combined. The mixture should be moist but cohesive. If it feels dry, add 1 tablespoon water or a little olive oil.
Assemble pitas
Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Lay out a pita. Using a sharp knife, carefully slice the pita open along one edge to create a pocket, or split it into two thin layers. Using a spoon, evenly divide the meat mixture into 6 portions (about 115–120 g each). Spread each portion evenly inside the pita pocket or between the layers in a flat, even layer about 1/4-1/3 inch thick. If you prefer extra cheesiness, sprinkle a little of the grated cheese inside the meat layer before closing.
Top and finish
Brush both sides of each stuffed pita lightly with olive oil (about 2 tbsp total across all pitas). Sprinkle the remaining grated cheese (about 1 cup) evenly over the top surface of each pita. Place pitas on the prepared baking sheet in a single layer.
Bake
Bake in the preheated oven for 12–18 minutes, until the meat is cooked through (internal temperature of the meat should reach 160°F / 71°C) and the bread is crisp and golden and the cheese is melted and bubbling. If you prefer extra color, switch to broil for the last 1–2 minutes, watching closely to avoid burning.
Rest and slice
Remove from oven and let rest for 3–5 minutes so juices redistribute. Slice each hawawshi into 2–3 wedges. Serve hot alongside tzatziki.
Tzatziki (serving sauce)
While the hawawshi bakes, squeeze excess moisture from the grated cucumber using a clean towel or cheesecloth. Combine Greek yogurt (1 cup), grated cucumber (0.5 cup), minced garlic (1 clove), chopped dill (2 tsp), lemon juice (1 tbsp), olive oil (1 tsp), salt (0.25 tsp) and black pepper (0.125 tsp) in a small bowl. Stir until smooth and taste; adjust salt or lemon as needed. Chill briefly if time allows.