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Lebanese Meat Pies (Sfiha) Recipe

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★★★★★

4.6 from 75 reviews

Lebanese Meat Pies, also known as Sfiha, are delicious open-faced pastries topped with a flavorful mixture of ground meat, tomatoes, and traditional Lebanese spices. This recipe features a tender, homemade dough and a savory meat filling that is baked to golden perfection, making them perfect as appetizers or a satisfying snack for gatherings.

Ingredients

Scale

Dough

  • 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)

Meat Topping

  • 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)

Instructions

  1. Activate the Yeast: In a small bowl, combine lukewarm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes bubbly, indicating the yeast is activated.
  2. Prepare the Dough: In a large bowl, sift together the flour and sea salt. Add the activated yeast mixture and plain yogurt, mixing to form a rough dough. Knead the dough for about 10 minutes on a floured surface until it becomes smooth and elastic.
  3. Let the Dough Rise: Shape the dough into a ball, lightly coat it with oil, and place it back into the bowl. Cover and set it aside in a warm place for 45-60 minutes until it doubles in size.
  4. Prepare the Meat Filling: Grate the tomatoes and onions into a large mixing bowl, then strain out excess liquid. Finely chop the green chili after removing seeds and ribs. Add the ground meat, Lebanese 7-spice, salt, and black pepper. Mix everything thoroughly to combine.
  5. Preheat the Oven: Once the dough has risen, preheat the oven to 400ºF (200ºC) and position a rack in the center.
  6. Shape the Dough: Transfer the dough to a floured surface. Divide it into 25-30 small balls roughly the size of a golf or ping-pong ball. Roll each dough ball into a circle or oval about 4 inches (10 cm) wide and 0.8 inches (2 cm) thick.
  7. Assemble the Pies: Place approximately one tablespoon of the meat mixture in the center of each dough circle, spreading it out but leaving a ½-inch border around the edges. Press the filling slightly into the dough, then fold the edges up and over to form open-faced circular pies.
  8. Prepare for Baking: Lightly brush a baking sheet with neutral oil and arrange the assembled meat pies on it without overcrowding. If needed, bake in batches.
  9. Bake: Place the tray in the preheated oven and bake for about 10 minutes, or until the dough is golden brown and cooked through.
  10. Serve: Remove the pies from the oven and serve hot for the best flavor and texture.

Notes

  • You can substitute the yogurt in the dough with neutral oil if desired, which will still provide moisture but slightly change the texture.
  • Adjust the green chili amount according to your heat preference, or omit it entirely for a milder version.
  • If using tomato paste instead of fresh tomatoes, use 2-3 tablespoons to maintain the filling’s moisture and flavor.
  • Ensure not to overcrowd the baking sheet to allow even baking and crisping of the dough.
  • These meat pies are best served fresh out of the oven but can be stored in an airtight container and reheated gently.

Keywords: Lebanese meat pies, Sfiha, Middle Eastern appetizer, ground meat pies, Lebanese pastries, open-faced meat pies, homemade dough, baking meat pies

Find it online: https://lucabites.com/lebanese-meat-pies-sfiha-recipe/