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My review
Hawawshi
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Gevans
"Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well."
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Ingredients
50 m servings 274Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can use lamb or venison instead of ground beef if you like. You can use any spices you prefer.