Vegetarian Hawawshi

Savor the bold, aromatic flavors of the Middle East with this delectable Vegetarian Hawawshi recipe, a plant-based twist on the beloved Egyptian street food! Packed with a vibrant mix of sautéed vegetables like red onion, green bell pepper, zucchini, and mushrooms, these whole wheat pita pockets are infused with a luscious medley of spices—cumin, coriander, cinnamon, and paprika—for a smoky, warming kick. The filling is enhanced with fresh parsley and a touch of tomato paste, creating a perfectly balanced blend of earthy and tangy notes. Baked to golden perfection with a drizzle of olive oil, these crispy, stuffed pita halves make for a satisfying vegetarian main course or a hearty snack that's both nutritious and bursting with flavor. Perfect for weeknight dinners or meal prep, this recipe celebrates traditional hawawshi in a wholesome, meat-free way!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.

Step 2

Finely chop the red onion, green bell pepper, mushrooms, and zucchini. Mince the garlic cloves.

Step 3

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.

Step 4

Stir in the garlic and cook for another minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

Remove the skillet from heat and stir in the chopped fresh parsley. Let the mixture cool slightly.

Step 8

Cut each pita bread in half to form pockets. Stuff each pocket generously with the vegetable mixture.

Step 9

Place the stuffed pita halves on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of olive oil.

Step 10

Bake in the preheated oven for 12-15 minutes, or until the pita is crispy and golden brown.

Step 11

Remove from the oven, let it cool slightly, and then serve warm as a delicious main course or hearty snack.

Nutrition Facts

Serving size	(946.5g)

Amount per serving	% Daily Value*
Calories	1203.4

Total Fat 40.8g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 5074.7mg	0%
Total Carbohydrate 188.8g	0%
Dietary Fiber 28.2g	0%
Total Sugars 35.4g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 239.3mg	0%
Iron 14.9mg	0%
Potassium 2662.9mg	0%

*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.

Source of Calories

Fat: 28.9%

Protein: 11.7%

Carbs: 59.4%