HAWAWSHI

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

Provided by Gevans

Categories World Cuisine Recipes African North African Egyptian

Time 50m

Yield 5

Number Of Ingredients 11

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Ingredients

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

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

Nutrition Facts : Calories 274 calories, Carbohydrate 34.6 g, Cholesterol 28.3 mg, Fat 9.1 g, Fiber 3.1 g, Protein 13.3 g, SaturatedFat 2.7 g, Sodium 330.1 mg, Sugar 4.1 g