This Egyptian Hawawshi recipe fills balady bread or pita with a richly seasoned beef mixture, sheep tail fat or beef tallow, onion, tomato and optional chilies, then bakes the stuffed breads until crisp outside and juicy inside. It is served hot with a creamy tahini-yogurt sauce on the side.

Watch how to make Hawawshi

Ingredients

For the Hawawshi

• 5 medium Egyptian balady breads or pita breads
• 500 g (about 1 lb 2 oz) minced beef
• 50 g (about 1 3/4 oz) sheep tail fat, frozen and grated, or beef tallow
• 1 medium onion, about 150 g (5 oz)
• 1/2 medium tomato, about 75 g (2 1/2 oz)
• 2 fresh chilies (optional)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp meat spice blend, baharat or all-purpose meat seasoning

For the tahini-yogurt sauce

• 120 g (1/2 cup) tahini
• 120 g (1/2 cup) Greek yogurt
• 2 tbsp (30 ml) fresh lemon juice
• 2 small garlic cloves, minced or grated
• 1/4 tsp salt, or to taste
• 2–6 tbsp (30–90 ml) water, as needed to loosen the sauce

Instructions

Prepare the filling

Preheat the oven to 180°C / 360°F.

If using sheep tail fat, freeze it until firm, then grate it. Add the grated fat to the minced beef. If sheep tail fat is unavailable, use beef tallow instead.

Place the onion, tomato and chilies, if using, in a food processor. Pulse until very finely chopped, but not completely liquid.

Add the vegetable mixture to the minced beef and fat. Season with the salt, black pepper and meat spice blend. Mix thoroughly until evenly combined and slightly sticky.

Fill the bread

Divide the meat mixture into 5 equal portions.

Make an opening in each balady bread or pita large enough to add one portion of filling. Stuff the bread, then press gently from the top to spread the meat evenly all the way to the edges.

Bake the Hawawshi

Place the stuffed breads on a parchment-lined baking tray.

Bake on the middle rack for about 30 to 40 minutes, flipping after the first 15 minutes. The bread should be crisp and golden and the meat fully cooked inside.

Make the tahini-yogurt sauce

While the Hawawshi is baking, combine the tahini, Greek yogurt, lemon juice, garlic and salt in a bowl.

Add the water gradually, 1 tablespoon at a time, until the sauce is creamy and pourable. Taste and adjust with additional lemon juice, salt or garlic if needed.

Serve

Serve the Hawawshi hot with the tahini-yogurt sauce on the side.

Recipe Notes

Balady bread or pita

Egyptian balady bread is traditional for Hawawshi, but pita bread works well if balady bread is not available.

Sheep tail fat

Sheep tail fat gives the filling a richer, more traditional flavor. If you cannot find it, beef tallow is a good substitute.

Cooking Hawawshi in a pan

To cook Hawawshi in a pan instead of the oven, brush the outside of the bread lightly with ghee and cook over medium-low heat, flipping occasionally, until the bread is crisp and the meat is fully cooked inside.

Learn more about Hawawshi

Want to know more about the dish itself? Explore the origins, food culture and story behind Hawawshi.