Lebanese Sfiha
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover sfiha in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.
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