Vegetable Hawawshi
Vegetable Hawawshi is an Egyptian stuffed bread made from yeasted olive-oil dough wrapped around a spiced cremini mushroom, onion, and green bell pepper filling. It bakes up crisp outside and savory inside without purchased pita.
- comfort food
- cremini mushrooms
- dairy-free
- dinner
- egg-free
- egyptian
- entertaining
- family-friendly
- green bell pepper
- hawawshi
- lunch
- main course
- meal prep
- middle eastern
- north african
- nut-free
- oven-baked
- packed lunch
- plant-based
- scratch dough
- soy-free
- stuffed bread
- tomato paste
- vegan
- vegetable hawawshi
- vegetarian
- weekend cooking
- yellow onion
- Cuisine
- Egyptian
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, finely chopped · 16 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Green bell pepper, finely diced · 6 Ounce
Fresh Large Green Bell Pepper
86%
Details
All-purpose flour · 3 Cup
Kroger® Bleached All Purpose Flour
17%
Details
Yellow onion, finely diced · 8 Ounce
Kroger® Yellow Onion 3 lb Bag
17%
Details
Tomato paste · 2 Tablespoon
Kroger® Tomato Paste
17%
Details
Olive oil · 5 Tablespoon
Kroger® Extra Virgin Olive Oil
15%
Details
Ground cumin · 2 Teaspoon
Kroger® Ground Cumin Shaker
10%
Details
Ground coriander · 1.5 Teaspoon
Simple Truth Organic® Ground Coriander Shaker
7%
Details
Instant yeast · 2.25 Teaspoon
Kroger® Fast Rise Yeast
6%
Details
Ground allspice · 1 Teaspoon
Kroger® Ground Allspice Shaker
4%
Details
Fine salt · 2 Teaspoon
Kroger® Salt
2%
Details
Warm water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-3 cups
- warm water-1 cup
- olive oil-1/4 cup + 1 tablespoon
- tomato paste-2 tablespoons
- instant yeast-2 1/4 teaspoons
- cremini mushrooms-16 oz
- yellow onion-8 oz
- green bell pepper-6 oz
- fine salt-2 teaspoons
- ground cumin-2 teaspoons
- ground coriander-1 1/2 teaspoons
- ground allspice-1 teaspoon
In a large bowl, mix the all-purpose flour, instant yeast, and 1 1/2 teaspoons salt. Add the warm water and 2 tablespoons olive oil, then knead 6 to 8 minutes until the dough is smooth and elastic. Cover and let rise 45 to 60 minutes until puffy.
While the dough rises, finely chop the mushrooms, finely dice the onion and bell pepper, and keep the vegetables separate.
Keep fingertips tucked while chopping and dicing the vegetables.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the onion, bell pepper, and remaining 1/2 teaspoon salt; cook 5 minutes until softened, then add the mushrooms and cook 8 to 10 minutes until their liquid has evaporated.
Use caution when adding vegetables to hot oil to avoid splatter.
Stir in the tomato paste, cumin, coriander, and allspice. Cook 1 to 2 minutes until the mixture smells toasted and looks thick and glossy, then cool the filling for at least 10 minutes. During the last 20 minutes of the dough rise, preheat the oven to 450°F and use a little of the remaining 1 tablespoon olive oil to lightly oil a rimmed baking sheet.
Divide the dough into 4 pieces. Roll each piece into a 7-inch round, place one-fourth of the cooled filling in the center, then gather and pinch the dough closed around the filling.
Turn each stuffed dough ball seam-side down and gently pat into a 6-inch stuffed disk. Brush both sides with the rest of the remaining olive oil and place on the prepared baking sheet.
Bake 18 to 22 minutes, flipping once halfway through, until the hawawshi are deep golden brown and the dough is fully cooked at the seams. Rest 5 minutes before serving.
Use caution when handling the hot baking sheet and flipping the stuffed breads.
Bake until no raw dough remains at the seams.
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