sfeehas

Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling. Lebanese meat pies can be made in large sizes to be eaten for the main meal or smaller for appetizers!

Lebanese Meat Pies (Sfeehas)

flour

milk

¼ teaspoons quick-rising active dry yeast

salt

sugar

oil (such as canola or vegetable)

eggs, room temperature

water

ghee (clarified butter)

onion,

tomatoes, diced

beef

EACH: ground cinnamon AND allspice

cayenne pepper

EACH: sumac powder, lemon juice, AND chopped parsley

tahini paste

pomegranate molasses

greek yogurt + lemon wedges

FOR THE DOUGH: Put the flour, powdered milk,...

FOR THE DOUGH: Put the flour, powdered milk, yeast, salt, and sugar in a large mixing bowl. Give it a good whisk so that all the ingredients are mixed. Create a well in the middle, add oil and eggs to well. Using a wooden spoon, stir as you add the water. When the dough starts to come together, dump it out onto a work surface. Knead the dough for 3-4 minutes. The dough will look wet and sloppy and doesn't really hold its shape. Place it in a bowl and loosely cover it with plastic wrap or a towel. Let the dough rise in a warm spot, like the oven (turned off, of course) for 1 hour. While it's rising, prepare the filling.

FOR THE SFEEHA FILLING: Heat the ghee in a...

FOR THE SFEEHA FILLING: Heat the ghee in a large skillet on medium heat. Sauté the onions for 3 minutes. They should just start to turn translucent. Add the ground beef or lamb. Brown the meat for 10-12 minutes. Increase the flame to medium-high and add the tomatoes. Continue to cook for 8-9 more minutes or until the tomatoes wilt and most of the liquid dries up. Add the salt, cinnamon, allspice, cayenne, and sumac. Give it a stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 more minute. Turn the stove off and add the lemon juice and chopped parsley. Let the filling cool for 15 - 20 minutes.

ASSEMBLE: Divide the dough into 16 or 32 pieces...

ASSEMBLE: Divide the dough into 16 or 32 pieces depending on how you'd like to serve. Before rolling out each dough ball spread a teaspoon or two of flour on a clean work surface. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don't be tempted to add more flour. Roll out dough into a 5-6 inch circle. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller use 1 tablespoon). Grab 2 ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides. Place on a parchment or silicone-lined baking sheet, 6 per sheet for large, and 12 for app size. (see pictures in post for detailed step-by-step directions).

BAKE: Position two rack in the center of the...

BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. Let pies rest for at least 15 minutes while the oven is preheating. Bake for 12-15 minutes or until they start turning lightly golden brown. Mine took exactly 12 minutes. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges.

These Lebanese meat pies (sfeehas) are a delicious Middle Eastern appetizer. Made with a crispy dough and filled with a spiced meat filling.

Lebanese Meat Pies

all-purpose flour

instant (yeast 1 packet)

olive oil

onion

95% beef

Roma tomatoes (seeded and chopped)

parsley

7 Spice

sumac

cinnamon

Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky.

Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.

Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.

Remove the dough and divide into 30 pieces and reshape to round balls. Let sit in an oiled tray until doubled, about 30 minutes.

Make the Dough

In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.

Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the tomatoes and parsley, then season with salt, 7 Spice, sumac and cinnamon.

Make the stuffing

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Roll out the dough in 4-5 inch circles. Place 2 tablespoons of the mixture inside each circle.

Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.

Bake for 15-20 minutes until the tops are golden brown.

Serve warm on their own or with plain whole milk yogurt as a dip.

Assemble &amp; Cook

Top 2 sfeehas recipes from across the web

The most viewed sfeehas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Lebanese Meat Pies (Sfeehas)

Lebanese Meat Pies

Top 2 sfeehas recipes from across the web

The most viewed sfeehas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Meat Pies (Sfeehas)

Lebanese Meat Pies

The most viewed sfeehas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine