Lebanese Meat Pies (Sfeeha) Recipe – Lebanese Special
Sfeeha, or Lebanese meat pies, are savory pastries traditionally filled with spiced ground meat, onions, and pine nuts, all tucked into soft dough and baked to golden perfection. These bite-sized delights are packed with flavor and perfect for mezze platters, appetizers, or hearty snacks.
- 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 :
Filling Tip : Ensure filling is not too watery to avoid soggy dough.
Make Ahead : You can freeze shaped, unbaked pies. Bake straight from frozen, adding a few extra minutes.
Vegan Version : Use plant-based ground meat or spiced lentil mix.
Serving Idea : Great addition to mezze platters with hummus, baba ghanoush, and tabbouleh.
Shape Options : Traditional shapes vary—try pinched triangles, open rounds, or folded squares.
