Vegetarian Hawawshi
Discover the vibrant and healthy twist on a classic Egyptian street food with this Vegetarian Hawawshi recipe! Packed with a medley of sautéed vegetables like mushrooms, zucchini, and bell peppers, and seasoned with fragrant spices such as cumin, cinnamon, and paprika, this dish transforms whole wheat pita pockets into crispy golden delights. The filling is enriched with tomato paste and fresh parsley for a burst of savory and herbal flavors, making each bite irresistibly flavorful. Easy to prepare in under an hour, this baked dish is perfect as a hearty vegetarian main course or a satisfying snack. Whether you’re craving a wholesome meal or looking to impress your family with unique Mediterranean-inspired flavors, Vegetarian Hawawshi is a must-try recipe that’s bursting with texture and taste.
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Recipe Information
Ingredients
- 4 pieces whole wheat pita bread
- 2 tablespoons olive oil
- 1 medium red onion
- 1 medium green bell pepper
- 150 grams mushrooms
- 1 small zucchini
- 2 pieces garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
Finely chop the red onion, green bell pepper, mushrooms, and zucchini. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the chopped bell pepper, mushrooms, and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and most of the moisture has evaporated.
Mix in the tomato paste, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes, allowing the spices to coat the vegetables thoroughly.
Remove the skillet from heat and stir in the chopped fresh parsley. Let the mixture cool slightly.
Cut each pita bread in half to form pockets. Stuff each pocket generously with the vegetable mixture.
Place the stuffed pita halves on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 12-15 minutes, or until the pita is crispy and golden brown.
Remove from the oven, let it cool slightly, and then serve warm as a delicious main course or hearty snack.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 35.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2663 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
