Hawawshi

Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.

INGRIDIENT

½ pound ground beef

2 tomatoes, diced

1 large onion, diced

1 green bell pepper, diced

1 pinch paprika, or to taste

1 pinch ground coriander, or to taste

1 pinch ground cinnamon, or to taste

1 pinch ground nutmeg, or to taste

salt and ground black pepper to taste

5 pita bread rounds, split

1 tablespoon corn oil

DIRECTION

Step: 1

Preheat the oven to 325 degrees F (165 degrees C).

Step: 2

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.

Step: 3

Mix beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl. Stuff mixture inside of pita bread rounds.

Step: 4

Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.

Step: 5

Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.