Let’s just call this what it is: kinda amazing. In Egypt, it is known as hawawshi; in Lebanon, it’s known as arayes–but it might make the most sense to you when called by its colloquial moniker, the Arabic hamburger. From the recipe photo, it certainly looks like a cross between a pita pocket and a hamburger, but it’s what you don’t see that makes the difference: all those middle eastern warming spices–cardamom, cinnamon, coriander–and a lot more vegetables than you might have an imagined hiding within meat and bread. Both soft and crunchy, rich and homey, bold and simple–it’s a bit of everything in one hand-holdable package, and a great addition to your lunch repertoire and/or your burger recipes.
This recipe uses lean ground beef (or lamb) spiced with Middle Eastern flavours and bulked up with finely minced onions and red pepper for extra veggies and texture. Stuffed into soft pita halves, it becomes a handheld meal that’s easy for toddlers to grip and for parents to prep in under 20 minutes.
Q: Can I substitute lamb for the ground beef?
A: Yes — this recipe allows for ground lamb instead of beef for a slightly richer flavour.
Q: Are there vegetarian or meat-less options?
A: You could swap the meat with a seasoned lentil/bean mixture or finely chopped mushrooms if you want a meat-free version; remaining steps are the same.
Q: Can I make these ahead of time or freeze them?
A: The patties can be formed ahead and stored in the fridge for a short time, then cooked on demand; freezing is possible, but cooking from fresh gives the best texture, especially for toddlers who may prefer a crisp exterior.
Stuffed pita halves filled with spiced ground beef and hidden veggies make this handheld meal a breeze for toddlers to hold and parents to cook. With Middle Eastern seasonings and quick stove-top cooking, it’s a fun, flavour-packed lunch or dinner your little one can eat like a mini burger.
While it’s more traditional/authentic to eat this dish holding a half or quarter of a pita, it’s easier–and possibly more familiar–for young children to eat this cut into smaller triangles, much like you might do for a quesadilla. Squeeze a bit of lemon over the top and eat quickly–the meat juice will soak the pita and make it go soft soon after it leaves the stove.
You can ditch the red pepper and onion and just stick spiced burger meat inside the pita–you’ll miss an easy opportunity to add some veggies, but you’ll save a few minutes and the pita will stay crisper longer. A crunchier version of this can be made by oven cooking: 375 degrees for about 12-15 minutes–with a flip midway–will ensure a crunchy exterior (albeit with less juicy meat). You can also add some cheese to the mix, which won’t affect the process or cooking time.
Servings 4
Serving Size 1/2 pita filled with meat and veggie blend
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
