The history of hawawshi traces its roots back to Egypt, where it has not only become a popular street food but also a beloved traditional dish. While the origins of hawawshi are not precisely documented, it is likely to have evolved over time, influenced by the rich tapestry of Egyptian culinary traditions.
This concept of stuffing bread with seasoned meat echoes similarities with other stuffed bread dishes found in various cultures. In the case of hawawshi, the distinctive touch comes from the use of Egyptian spices and a specific preparation method, combining to create its unique flavor profile.
Over the years, hawawshi has become ingrained in Egyptian cuisine, offering a flavorful and convenient option for those seeking a tasty and satisfying street food experience. Its popularity extends beyond Egypt, with variations and adaptations appreciated by people who enjoy exploring diverse global cuisines.
What is Hawawshi?
Hawawshi is an Egyptian dish that consists of minced meat, usually beef or lamb, mixed with various spices like cumin, coriander, and pepper. This flavorful meat mixture is stuffed into a pocket of aish baladi (see authentic Egyptian aish baladi bread recipe), similar to pita, and then baked or grilled until crispy. The result is a savory, spiced meat sandwich with a crispy exterior and a tender inside. It’s often served with tahini sauce and is a popular street food in Egypt.
Hawawshi vs Arayes Food Feuds
Food Feuds is a series where we rate similar dishes from different countries to figure out who makes it better.
Now, diving into the Food Feuds review, the battle between Lebanese Arayes and Egyptian Hawawshi unveils a fascinating exploration of flavors and techniques. Arayes, typically made with ground meat seasoned with aromatic spices, stuffed in thin flatbreads, and grilled to perfection, presents a delightful contrast to the Egyptian Hawawshi.
Hawawshi, known for its minced meat filling blended with spices and encased in aish baladi before being baked or grilled, offers a unique twist to the meat-stuffed flatbread concept. The choice between these two dishes ultimately hinges on personal preferences of bread.
The Food Feuds sensory analysis dissects the nuances of each dish, taking into account factors such as the balance of flavors, the succulence of the meat, and the overall mouthfeel. Whether you’re a fan of the smoky, grilled notes of Arayes or prefer the distinctive flavor imparted by the aish baladi, the Food Feuds review provides valuable insights to guide your decision on which one to make.
As we continue to explore the global culinary landscape through Food Feuds, the quest for the perfect dish becomes not only a journey of taste but also an appreciation of the diverse techniques and cultural influences that shape these delectable creations. Stay tuned for more tantalizing showdowns that celebrate the rich tapestry of flavors from around the world.
If you want to make an authentic Cairo street style hawawshi, you are going to need some aish baladi. There aren’t that many markets in the US that sell it, so you will have to make it from scratch. If this isn’t on your to-do list, I suggest a thick pita pocket as an alternative.
Time: 40 mins
Ingredients:
- 10 Aish Baladi or Thick Pita Bread
- 2 pounds of ground beef
- 1 small tomato
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1/2 cup of parsley
- small red onion
- 3 cloves of garlic
- 1 tablespoon of Coriander
- 2 tablespoons of Cumin
- 1 tablespoon of paprika
- 1 tablespoon of allspice
- Samna (ghee)
- Salt and Pepper to Taste
Directions
This recipe is fool proof. You can add or subtract ingredients as you like. Try not to put too much moisture in the meat. You will want to add the veggies seperately.
- Blend all veggies in a food processor together (tomato, peppers, parsley, onion, garlic). Then add it to a sperate bowl.
- An optional step is to blend the meat in the food processor. You can skip this step and add the veggies directly to the meat if you would like.
- Make sure when the veggies are added you don’t add too much of the juices from the veggie mix.
- Once meat and veggies are blended add in the spices.
- Cut the bread in half and add meat into the pocket. You can make it thick or thin depending on your preference.
- Layer samna (ghee) on the outside of the pita bread.
- Heat up skillet on medium heat. Once heated add samna and hawawshi.
- Keep an eye out to make sure it doesn’t burn.
- Enjoy!
Hawawshi
Ingredients
- 10 Aish Baladi Can replace with a thick pita bread
- 2 lb Ground Beef
- 1 Small Tomato
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Green Pepper
- 1/2 cup Parsley
- 1 Small Onion
- 3 Cloves of garlic
- 1 tbsp Coriander
- 2 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Allspice
- Samna (clarified butter) Can replace with ghee or butter
- Salt and Pepper to taste
Instructions
- Blend all veggies in a food processor together (tomato, peppers, parsley, onion, garlic). Then add it to a sperate bowl.
- An optional step is to blend the meat in the food processor. You can skip this step and add the veggies directly to the meat if you would like.
- Make sure when the veggies are added you don’t add too much of the juices from the veggie mix.
- Once meat and veggies are blended add in the spices.
- Cut the bread in half and add meat into the pocket. You can make it thick or thin depending on your preference.
- Spread samna (ghee) on the outside of the pita bread.
- Heat up skillet on medium heat. Once heated add samna and hawawshi. Keep an eye out to make sure it doesn’t burn.
