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Lentil Pita Pockets (Hawawshi)

5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Egyptian
Servings 4
Calories 319 kcal


  • 1 cup brown lentils
  • 2.5 cups beef broth or vegetable substitute
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 1/2 cup green pepper, minced
  • 4 cloves garlic, minced
  • 1 small tomato, diced
  • 1 tbsp soy sauce
  • 3 tbsp fresh parsley, minced
  • 3/4 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp allspice
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/4 tsp red peper (optional)
  • salt, to taste
  • 2 large pita breads
  • olive oil (for brushing)
  • 1/2 cup plain yogurt (optional)


  • Preheat oven to 400F.
  • Bring the lentils to a boil in the broth and then cover and simmer for around 15 - 20 minutes or until the lentils are  soft and splitting and almost all the water is be gone.
  • In the meantime, sauté the onion, green pepper and garlic in 1 tablespoon olive oil for 5 minutes. Add chopped tomatoes and sauté for another 3 minutes.
  • In a large bowl mix the cooked ingredients with the soy sauce, spices and salt to taste.
  • Cut the pita breads in half and stuff them with a thin layer of the lentil mixture. Brush both sides with olive oil.
  • Bake at 400F for 20 minutes, turning over halfway through. They are done when they are crispy and beginning to brown.


Calories: 319kcalCarbohydrates: 51gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 978mgPotassium: 736mgFiber: 17gSugar: 3gVitamin A: 574IUVitamin C: 28mgCalcium: 85mgIron: 5mg
Keyword Hawawshi
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