AppetizerMain Course

Lebanese Sfiha

Name: Lebanese Sfiha
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: lebanese
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 2 g salt; 180 ml water warm; 30 ml olive oil; 400 g ground beef lean; 1 pcs yellow onion finely chopped; 2 pcs tomato finely diced; 15 ml pomegranate molasses; 15 ml lemon juice; 2 tsp allspice ground; 1 tsp cinnamon ground; 1 tsp black pepper ground; 0.5 tsp salt; 30 g pine nut

These authentic Lebanese meat pies feature a tender, yeasted dough topped with a savory mixture of seasoned ground beef, tomatoes, and onions. Baked until golden brown, they make a perfect appetizer or light meal. The distinct flavor comes from a unique blend of spices and a hint of pomegranate molasses.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 6
Difficulty: Medium
Per serving: 464 kcal

Allergen information: may contain gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
7 gactive dry yeast
5 gsugar
2 gsalt
180 mlwater, warm
30 mlolive oil

filling

400 gground beef, lean
1 pcsyellow onion, finely chopped
2 pcstomato, finely diced
15 mlpomegranate molasses
15 mllemon juice
2 tspallspice, ground
1 tspcinnamon, ground
1 tspblack pepper, ground
0.5 tspsalt

garnish

30 gpine nut

Equipment

rolling pin · measuring cups · measuring spoons · parchment paper · kitchen towel · large mixing bowl · baking sheets

The method

Step by step

1
In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough.
About 2 min
2
Gradually add the warm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.
About 3 min
3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
4
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can help the dough rise faster.
5
While the dough is rising, prepare the filling: In a separate bowl, combine the ground beef, chopped onion, diced tomatoes, pomegranate molasses, lemon juice, allspice, cinnamon, black pepper, and salt.
About 10 min
Cook’s note: Ensure the vegetables are finely chopped for a better texture in the filling.
6
Mix the filling ingredients thoroughly with your hands until well combined.
About 3 min
7
Preheat your oven to 200°C (400°F).
About 15 min
8
Once the dough has risen, punch it down gently to release the air.
About 1 min
9
Divide the dough into 12 equal pieces and roll each piece into a ball.
About 5 min
10
On a lightly floured surface, roll out each dough ball into a thin circle, about 10-12 cm (4-5 inches) in diameter.
About 5 min
Cook’s note: Aim for a thickness similar to a thin pizza crust.
11
Place a spoonful of the meat filling in the center of each dough circle, spreading it evenly but leaving a small border around the edges.
About 5 min
12
Sprinkle a few pine nuts over the meat filling on each sfiha.
About 1 min
13
Carefully pinch the edges of the dough upwards in three or four spots to form a shallow cup around the filling, leaving the center exposed.
About 5 min
Cook’s note: The goal is to create a slight rim to hold the filling in place.
14
Arrange the sfiha on baking sheets lined with parchment paper.
About 2 min
15
Bake for 15-20 minutes, or until the dough is golden brown and the meat is cooked through.
About 20 min
Cook’s note: Baking time may vary depending on your oven.
16
Serve the sfiha warm.

Per serving

Nutrition

53%Score

Calories: 463.5kcal
Protein: 18.4g
Carbs: 47.7g
Fat: 22.2g
Fibre: 3.7g
Sugar: 4.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sfiha in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.