Lebanese Meat Pies (Sfeeha) Recipe – Lebanese Special
Lebanese Meat Pies, also known as Sfeeha, are beloved savory pastries that shine on any mezze platter. These golden, open-faced pies are filled with spiced ground meat—beef or lamb—along with onions, tomato, pine nuts and a touch of pomegranate molasses for tang. Soft dough envelops these flavorful toppings, creating a satisfying Lebanese snack that’s perfect as an appetizer or hearty treat.
- Prep Time25 min
- Cook Time1 hr
- Perform Time20 min
- Total Time1 hr 45 min
For the Dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2¼ tsp (1 packet) instant yeast
- 3 tbsp olive oil
- 1 cup warm water (adjust as needed)
For the Filling:
- 500g (1.1 lbs) ground beef or lamb (or mix)
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 2 tbsp pine nuts (optional)
- 2 tbsp plain yogurt
- 1 tbsp pomegranate molasses (or lemon juice)
- 1 tsp ground allspice
- ½ tsp cinnamon
- Salt and pepper, to taste
- 1 tbsp olive oil (for sautéing)
Make the Dough:
In a large bowl, mix flour, sugar, salt, and yeast. Add olive oil and warm water gradually, mixing until a soft dough forms. Knead for 5–7 minutes. Cover and let rise for about 1 hour, or until doubled in size.
Prepare the Filling:
In a skillet, heat olive oil and sauté onions until soft. Add ground meat and cook until browned. Stir in tomato, yogurt, pomegranate molasses, pine nuts, and spices. Simmer for 5–7 minutes until thickened. Let cool.
Assemble the Pies:
Preheat oven to 200°C (400°F). Punch down dough and divide into equal balls. Roll each into a 3–4 inch circle. Place a spoonful of filling in the center. Fold and pinch edges to form square or round open pies.
Bake:
Place on parchment-lined baking tray. Bake for 15–20 minutes or until golden brown.
Serve:
Serve warm with yogurt, pickles, or a fresh salad.
Recipe Notes :
Dough Texture: Aim for a soft, pliable dough that rises well—don’t over-flour; the dough should stretch easily without tearing for smooth shaping.
Meat Variation: Try all-beef, lamb, or a mixture; adding a bit of ground chicken or poultry can lighten it if preferred.
Shape Options: Traditional Sfeeha can be shaped into rounds, open pies, or pinched triangles—choose what looks best and bakes evenly.
Make-Ahead Tips: You can shape the pies and freeze unbaked; bake from frozen, adding a few extra minutes. The filling can also be prepared a day ahead for deeper flavor.
