Dinner

Lebanese Meat Pies (Sfiha) Recipe

Name: Lebanese Meat Pies (Sfiha) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: Lebanese
Ingredients: 3 cups plain all-purpose flour; 2 tsp active dry yeast (or 25% less instant yeast powder); 1 Tbsp sugar; 1 cup lukewarm water; 1 tsp sea salt; 1/3 cup plain yogurt (optional, can replace with neutral oil); 1.1 lb fine ground meat (ground beef 5-10% fat, or 50/50 lamb-beef, or lamb); 2 medium onions (yellow or white); 2 medium ripe tomatoes (or 2-3 tablespoons tomato paste); 1 green chili (adjust to taste or omit for no heat); 1 tsp Lebanese 7-spice; 1 tsp salt; 1/2 tsp black pepper; Neutral cooking oil (for brushing the baking tray)

Byluca Carter April 5, 2026April 5, 2026

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Introduction

Lebanese Meat Pies, also known as Sfiha, are delightful open-faced pastries filled with a savory ground meat mixture. These flavorful bites are perfect for sharing at gatherings or enjoying as a satisfying snack. With a tender dough and aromatic spices, they bring a taste of the Middle East to your kitchen.

The image shows a neat arrangement of multiple small, round flatbreads topped with a layer of cooked minced meat filling. Each piece has a slightly puffed, golden-brown crust edge with a soft, light beige center where the meat sits. The minced meat layer is dense, uneven in texture, and brown with small visible green herb bits mixed inside. The flatbreads are lined up in four rows on a white marbled surface, giving a uniform and hearty look. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups plain all-purpose flour
2 tsp active dry yeast (or 25% less instant yeast powder)

1 Tbsp sugar
1 cup lukewarm water

1 tsp sea salt
1/3 cup plain yogurt (optional, can replace with neutral oil)

1.1 lb fine ground meat (ground beef 5-10% fat, 50/50 lamb-beef, or lamb)
2 medium onions (yellow or white)
2 medium ripe tomatoes (or 2-3 tablespoons tomato paste)

1 green chili (adjust to taste or omit for no heat)
1 tsp Lebanese 7-spice
1 tsp salt

1/2 tsp black pepper
Neutral cooking oil (to brush the baking tray)

Instructions

Step 1: In a small bowl, combine the lukewarm water, sugar, and yeast. Set aside for 5-10 minutes until bubbly and activated.

Step 2: Sift the flour and salt into a large bowl. Add the yeast mixture and yogurt, mixing into a rough dough. Knead for about 10 minutes until smooth and elastic.
Step 3: Shape the dough into a ball, lightly oil it, place it back in the bowl, cover, and let it rise in a warm place for 45-60 minutes until doubled in size.
Step 4: Grate the tomatoes and onions into a large bowl and strain to remove excess liquid. Finely chop the green chili, removing seeds and ribs.

Step 5: Add the ground meat, 7-spice, salt, and pepper to the bowl with the vegetables. Mix thoroughly to combine.
Step 6: Preheat the oven to 400ºF (200ºC) with a rack in the center position.
Step 7: Turn the risen dough onto a floured surface and divide into 25-30 small balls, about the size of a ping-pong or golf ball.

Step 8: Roll each ball into a 4-inch (10 cm) circle or oval, roughly 0.8 inch (2 cm) thick.
Step 9: Place about one tablespoon of the meat mixture in the center of each dough circle, spreading it slightly while leaving a ½-inch border. Press the filling gently into the dough.
Step 10: Fold the edges of the dough up and over the filling to form open-faced circular pies.

Step 11: Lightly brush a baking sheet with oil and arrange the pies without overcrowding; bake in batches if needed.
Step 12: Bake at 400ºF (200ºC) for about 10 minutes, or until the dough turns golden brown.
Step 13: Remove from the oven and serve hot for the best flavor and texture.

Tips & Variations

If you prefer a dairy-free dough, substitute the yogurt with an equal amount of neutral oil.
Adjust the amount of green chili according to your heat preference or omit it altogether for a milder version.
For added flavor, sprinkle some fresh parsley or sumac on top after baking.

Swap ground beef with lamb or a mix for a richer taste.

Storage

Store leftover meat pies in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven at 350ºF (175ºC) until warmed through to maintain crispiness. They can also be frozen after baking; thaw overnight in the fridge and reheat before serving.

How to Serve

The image shows a close-up view of many small round flatbreads, each with a thick, browned meat topping spread evenly across the center. The flatbreads have a lightly charred edge with a golden-brown color, with the dough looking soft and slightly puffy around the perimeter. The meat layer is a mix of brown tones with a slightly coarse texture and some green bits inside, suggesting herbs or spices mixed in. The flatbreads are arranged closely in several neat vertical rows on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute active dry yeast with instant yeast by reducing the quantity by about 25%. Instant yeast can be mixed directly with the dry ingredients without proofing.

What can I do if I don’t have Lebanese 7-spice?

If you don’t have Lebanese 7-spice, you can make a simple substitute with a blend of ground cinnamon, allspice, nutmeg, cloves, black pepper, coriander, and paprika in equal parts.