Egypt 
VEGAN EGYPTIAN HAWAWSHI
Ingredients
- 4 whole wheat pita bread
- 2 cups cooked and mashed potatoes
- 1 cup cooked and mashed vegetables such as carrots, peas, or mixed vegetables
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Preheat the oven to 200°C (400°F).
- In a skillet or frying pan, heat a small amount of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until softened.
- Add the mashed potatoes, mashed vegetables, ground cumin, ground coriander, paprika, salt, and pepper to the skillet. Mix well to combine all the ingredients and let the mixture cook for a few minutes to allow the flavors to blend.
- Cut each pita bread in half to form two pockets.
- Stuff each pita pocket with a generous amount of the potato and vegetable mixture. Press the edges of the pocket to seal.
- Heat a bit of vegetable oil in a skillet or frying pan over medium heat. Place the stuffed pita pockets in the skillet and cook for about 2-3 minutes on each side until golden brown.
- Transfer the partially cooked hawawshi to a baking sheet and place in the preheated oven for about 10-12 minutes to ensure the filling is fully cooked and heated through.
- Remove from the oven and let the hawawshi cool slightly before serving.
- Serve the vegan Egyptian Hawawshi warm with your favorite salad or dip, and enjoy!
Notes
NUTRITIONAL FACTS:
Calories: 380 | Total Fat: 10g | Total Carbohydrates: 58g | Dietery Fiber: 10g | Protein: 16g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
