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Lamb Hawawshi (Egyptian Stuffed Pitas)

Crispy pita bread stuffed with shawarma spiced lamb—a unique weeknight dinner that's both easy and delicious!
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Course: Dinner
Cuisine: Egyptian
Keyword: dinner ideas, pita, sandwiches
Total Time: 45 minutes
Servings: 12 arayes
Author: Mae Martin

Ingredients

For the filling

  • 1 yellow onion
  • 1 green bell pepper
  • 1 jalapeño seeds removed
  • 1/4 cup parsley finely chopped
  • 2 garlic cloves minced
  • 1 pound ground beef
  • 1 pound ground lamb
  • 3 tablespoons tomato paste

For the spice mixture

  • 2 teaspoons kosher salt or 1 teaspoon Morton's
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coriander
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom optional
  • 1/2 teaspoon cayenne optional

For the pitas

  • 6-7 pitas
  • Olive oil
  • 1-2 cups cheese of choice such as mozzarella (optional)

Instructions

  • Preheat an oven to 400℉ and place an oven-safe wire rack onto a baking sheet.
  • Measure all the spices into a bowl and mix well*. Set aside.
  • Finely dice the onion, bell pepper, and jalapeño, then put them in a bowl with the minced garlic and parsley. Add the ground beef, ground lamb, tomato paste, and all the spices to the bowl, mixing until homogeneous and evenly distributed.
  • Slice the pitas in half and open them to form pockets. Stuff them with around ⅓ cup of the lamb mixture, depending on how big the pitas are, and flatten it into a smooth layer. If using, sprinkle cheese on top of the lamb layer and lightly press the pita to close. Repeat with the rest of the filling (you may freeze any leftover filling at this point for later use).
  • Brush the pitas on both sides with olive oil and evenly space them onto the prepared rack of the baking sheet.
  • Bake the arayes for around 15 minutes, flipping halfway through, until the lamb is fully cooked and the pita is crispy. Serve warm, with hummus, tzatziki, or a Mediterranean salad. Leftovers will keep in the fridge for up to a few days, or in the freezer for a few months.

Notes

* You can substitute the homemade spice blend with 2 tablespoons of shawarma spice. If it doesn't have salt, be sure to add the amount listed in the recipe.