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Home » Recipes » Mediterranean Recipes

Lebanese Meat Pies (Sfeeha)

Published: Jul 1, 2020 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

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Inspired by the savory Lebanese Meat Pies called sfeeha, these open faced pies are topped with spiced lamb or beef and garnished with bright lemon and fresh herbs.

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.

Lebanese Meat Pies

Greatly inspired by the traditional savory Lebanese pies called Sfeeha or sfiha, these open faced pies are loaded with bold Mediterranean flavors.

I used the same dough recipe as I did with Turkish pide. The dough is a dream to work with and once the ground lamb is browned with aromatics, including onions, garlic and tomatoes, the mixture is topped onto the dough and everything is baked until just golden brown.

Inspired by the savory Lebanese Meat Pies called sfeeha, these open faced pies are topped with spiced lamb or beef and garnished with bright lemon and fresh herbs.

Ingredients in Sfiha Meat Mixture

  • Onion, Garlic and Tomato: Aromatics that give the meat mixture a savory flavor, and really, the base for any good Mediterranean recipe.
  • Ground Lamb or Beef: or a mixture of both.
  • Spices: Paprika, cinnamon and allspice. Very similar to Lebanese hushwee.
  • Pomegranate Molasses: One of my favorite ingredients in Mediterranean cooking. Is a thick syrup made from reduced pomegranate juice that is tart and brings the perfect zing to recipes.
  • Toppings: Toasted pine nuts, fresh herbs such as parsley and/or mint and lemon wedges.

What to serve with Sfeeha

I would probably have to take note from my trusted Lebanese friends on what is traditionally served, but I can tell you that savory meat pies are fantastic part of any mezze.

You can serve sfeeha alongside Israeli chopped salad or my summer version of Summer Fasulye, which is a Turkish dish of sauteed green beans and tomatoes and herbs.

If you have a jar of tahini, and I urge you to always keep that on hand, drizzle some tahini sauce over the lamb pies!

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.

Other Mixtures and Shapes for Sfeeha

I had fun with making different mixtures and shapes and the ones pictured above are stuffed with spinach and feta.

Instead of making them into flat pizza shapes, bring the edges of the dough together, making a purse shape.

More Middle Eastern inspiration

  • Zhoug sauce with fresh herbs, jalapeńo and cardamom.
    Zhoug Sauce (Spicy Cilantro Sauce)
  • Grilled Kofta with Eggplant and Tomatoes
  • Chicken Shawarma Bowls
  • Learn how to make homemade Lebanese falafel recipe with dried chickpeas, loads of fresh herbs and warm spices. Serve with creamy tahini yogurt.
    Homemade Lebanese Falafel Recipe with Tahini Yogurt
Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.

Lebanese Meat Pies (Sfeeha)

Samantha Ferraro

LittleFerraroKitchen.com

Inspired by the savory Lebanese meat pies called sfeeha, these open faced pies are topped with spiced beef or lamb and garnished with lemon and fresh herbs.
4.84 from 6 votes
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Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Appetizer
Cuisine Mediterranean
Servings 8 servings
Calories 310 kcal

Ingredients
 
 

Dough

  • ⅔ cups warm water
  • 1 teaspoon yeast
  • ½ teaspoon sugar
  • 1 egg
  • ¼ cup full-fat Greek yogurt
  • 1 tbsp. olive oil
  • 2 cups flour + more for kneading may need up to ¼ cup more
  • Pinch of salt

Meat Mixture

  • 2 tsp. olive oil
  • ½ lb ground lamb
  • 1 small onion diced
  • 2 garlic cloves chopped finely
  • 1 tablespoon pomegranate molasses
  • ½ tsp. cinnamon
  • ¼. teaspoon allspice
  • ¾ teaspoon paprika
  • ½ tsp. sumac
  • ¼ teaspoon salt
  • ½ cup toasted pine nuts
  • Parsley or mint for garnish
  • Lemon wedges for garnish

Instructions
 

  • Start with the dough, in a large boxing bowl (or the stand mixer bowl) add water, yeast and sugar. Mix lightly with a fork and set aside until the yeast starts foaming, about 10-12 minutes.
  • Next, add the egg, yogurt and olive oil and whisk together. Then using a dough attachment of a stand mixer, slowly mix in flour on low-medium speed until a ball of dough forms.
  • Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place the ball of dough in a bowl and let rest while you make the fillings.
  • At this point, pre-heat the oven to 400 degrees Fahrenheit.
  • While the dough rests, make the meat mixture. Drizzle olive oil in a skillet over medium heat. Add ground lamb and use a wooden spoon to start breaking up the meat. Cook meat until crust begins to form and it's about halfway cooked through.
  • Add in the chopped onion and cook for another 2-3 minutes, then add garlic and cook for another 1-2 minutes. Stir in pomegranate molasses and spices and continue cooking until meat is cooked through and is very aromatic. If there is excess fat, carefully drain that out. Once done, turn off heat and let mixture cool while you roll out the dough.
  • Once dough has rested and risen, divide into 2 and roll out to about ¼ inch thickness. Use a round cookie cutter (anywhere from 5-8 inches) to cut circles and place rounds on a lined baking sheet.
  • Top dough rounds with 1-2 tablespoons of meat mixture, gently pressing down so it stays. You can also bring the edges of the dough up to make little pockets for a different shape.
  • Bake savory pies at 400 degrees Fahrenheit for 18-20 minutes until dough is lightly toasted and golden brown.
  • Remove from oven and let cool for a few minutes before servings. Top with toasted pine nuts, fresh herbs and lemon wedges.

Notes

If you don't like ground lamb, substitute with ground beef or a mixture of the two.
For a vegetarian version, mix together cooked spinach with feta and lemon juice.
Have extra flour on hand when rolling the dough. It can be a tad sticky.

Nutrition

Calories: 310kcalCarbohydrates: 30gProtein: 11gFat: 17gSaturated Fat: 4gCholesterol: 41mgSodium: 104mgPotassium: 202mgFiber: 2gSugar: 3gVitamin A: 136IUVitamin C: 1mgCalcium: 28mgIron: 3mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Comments

  1. Violet says

    August 09, 2022 at 2:11 pm

    5 stars
    I made this several times and I keep getting requests for this.

    Reply
    • Samantha says

      August 21, 2022 at 11:16 am

      Thank you for sharing Violet!!

      Reply
  2. Andrew says

    December 18, 2021 at 6:37 pm

    5 stars
    I am trying to find some place in the USA that makes this exact recipe and ships: want these as a Christmas gift for a Lebanese friend in Florida. Do you know of any place? Thank you.

    Reply
    • Samantha says

      December 22, 2021 at 12:33 pm

      I am not familiar with Florida, I hope are able to find a place!

      Reply
4.84 from 6 votes (4 ratings without comment)

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