Smoky Egyptian Hawawshi Wraps with Fresh Mint and Lemon
Savor the smoky, aromatic allure of Egyptian street food with these delightful Hawawshi wraps, enriched with fresh mint and lemon.
Preparation
Get these tasks done before you start cooking.
Preparing the Meat Filling
- 1
Combine ingredients
In a large bowl, combine the ground beef or lamb with onion, garlic, and red bell pepper.
- 2
Add spices
Add smoked paprika, cumin, oregano, salt, and pepper. Mix until everything is well incorporated.
- 3
Marinate
Cover and let it marinate in the refrigerator for at least 30 minutes.
Tip: Use a sealed container for even marination.
Assembling the Wraps
- 1
Preheat oven
Preheat your oven to 200°C (390°F).
- 2
Stuff pitas
Cut each pita into a pocket and stuff generously with the meat mixture.
- 3
Brush with oil
Brush the outside of the pita with olive oil for crispness.
Tip: Be sure to not overfill the pita to prevent breaking.
How to Make Smoky Egyptian Hawawshi Wraps with Fresh Mint and Lemon
Total time: 2 h · Yields 4 servings
- 1
Seal the Wraps
Ensure the edges of the pita are tightly sealed to avoid leakage.
- 2
Bake
Place the wraps on a baking tray and bake for 25-30 minutes until golden and crispy.
- 3
Final Touch
Squeeze fresh lemon juice over the wraps immediately after baking.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, prepare the meat filling a day in advance and store in the fridge. Assemble and bake when ready.
What can I substitute for smoked paprika?
Regular paprika with a dash of liquid smoke can mimic the flavor.
How do I reheat the wraps?
Reheat in an oven at 180°C (350°F) for about 10 minutes to maintain crispness.
Can this dish be made vegetarian?
Substitute the meat with a mixture of mushrooms and lentils for a veg-friendly version.
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