Lebanese Meat Pie Recipe: How to Make Sfeeha at Home

Lebanese meat pies, often called sfeeha, are small yeast-dough rounds topped with seasoned ground meat and baked until the edges are golden. This open-faced version pairs beef, tomato, onion, parsley, and warm spices; Lebanese cooks shape and season them in different ways, so the recipe offers one practical home-style approach.

Ingredients

4 cups (500 g) all-purpose flour, plus a little extra for shaping
1⅓ cups (315 ml) lukewarm water, about 100–110°F (38–43°C)
2¼ teaspoons (7 g) instant or active dry yeast
1 tablespoon (12 g) granulated sugar
1½ teaspoons (9 g) fine salt, divided
3 tablespoons (45 ml) olive oil, plus a little for the bowl
1 pound (450 g) ground beef, preferably 85% lean, or ground lamb
1 cup (150 g) finely chopped yellow onion
1 cup (180 g) finely diced tomato, seeds and excess liquid removed
½ cup (15 g) finely chopped flat-leaf parsley
2 garlic cloves (about 6 g), finely grated or minced
1 teaspoon (2 g) Lebanese seven-spice blend; or use ½ teaspoon allspice, ¼ teaspoon cinnamon, and ¼ teaspoon black pepper
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) pomegranate molasses, optional
1 tablespoon (15 ml) lemon juice
¼ teaspoon fine salt, or to taste, for the meat mixture
¼ cup (35 g) pine nuts, optional

Instructions

Make the dough. In a large bowl, stir together the lukewarm water, yeast, and sugar. If using active dry yeast, let it stand for 5–10 minutes, until foamy; instant yeast can be mixed in without waiting. Add the flour, 1¼ teaspoons of the salt, and olive oil. Stir until a shaggy dough forms, then knead on a lightly floured counter for about 8 minutes, or in a mixer with a dough hook for 5–6 minutes. The dough should become smooth and supple, with just enough tackiness to cling lightly to a fingertip. Add flour sparingly if it is very sticky.
Let the dough rise. Lightly oil a clean bowl, turn the dough in it to coat, and cover. Leave it in a comfortably warm spot for about 60 minutes, or until roughly doubled in size. Rise time can vary with room temperature; look for the change in volume rather than relying only on the clock. While it rises, you can chop the vegetables and prepare the meat topping. Keep raw beef or lamb refrigerated until you are ready to mix and shape.
Mix the topping. Combine the ground meat, onion, tomato, parsley, garlic, seven-spice, tomato paste, pomegranate molasses if using, lemon juice, and the remaining salt in a bowl. Mix just until evenly combined; pressing and stirring for too long can make the filling dense. If using pine nuts, stir them in now. The mixture should be moist enough to spread but not watery. If liquid pools at the bottom, drain a little off before topping the dough. Refrigerate the mixture if you are not shaping the pies right away.
Heat the oven and prepare trays. Position racks in the upper and lower thirds of the oven and preheat to 475°F (245°C). Line two baking sheets with parchment. If you have only one sheet, bake the pies in three batches and let the sheet cool between batches so the bottoms do not brown too quickly.
Divide and shape. Turn the risen dough onto a lightly floured surface and divide it into 18 equal pieces. Keep the pieces covered with a clean towel while you work so they do not dry out. Roll each into a ball, then flatten into a round about 4 inches (10 cm) wide and roughly ⅛ inch (3 mm) thick. Arrange six rounds on each prepared sheet, leaving space between them. Pinch or press the edges lightly if you want a slightly raised rim, but keep the center open for the meat.
Add the meat. Spoon about 1½ tablespoons of filling onto each round and spread it in a thin, even layer almost to the edge. Avoid piling it thickly in the center: a modest layer cooks through more evenly and keeps the dough from becoming soggy. Wash your hands, utensils, and any surfaces that touched raw meat before handling baked pies or other ready-to-eat food.
Bake in batches. Bake each tray for about 14–16 minutes, rotating the tray once if your oven browns unevenly. The dough should be golden underneath and around the edges, and the meat should be fully cooked. Check the thickest pie on each tray by inserting an instant-read thermometer sideways into the meat layer; ground beef or lamb must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If needed, return the tray to the oven for a few minutes and check again. Bake the remaining trays the same way, for about 45 minutes of total oven time across three batches.
Serve warm. Let the pies rest on the tray for 2–3 minutes, then transfer them to a rack or serving platter. Serve warm, with lemon wedges and any accompaniments you like. The dough is at its softest shortly after baking, while the bottoms remain crisp if the pies are not left sitting on a hot, crowded tray.

Tips

Control moisture in the topping. Tomato makes the meat mixture flavorful but can release a lot of liquid. Remove the seeds and watery center, then drain diced tomato briefly. A wet topping can soak the dough and make the centers gummy; if the mixture still looks loose, drain it rather than adding extra flour.
Use the spice blend you can find. Lebanese seven-spice, sometimes sold as baharat, varies by maker and may be difficult to find. The allspice, cinnamon, and black pepper substitution in the ingredients gives a warm, gently peppery flavor, though it will not taste exactly like every packaged blend. Taste the cooked mixture only after it is safely cooked, not while raw.
Keep the dough covered. Small dough portions form a dry skin quickly, which makes them harder to roll and can cause cracks at the edges. Keep unshaped balls under a towel and cover rolled rounds if there is a delay before topping them.
Make the centers thin and even. Thick mounds of meat may brown on top before the center reaches a safe temperature. Spread the filling in a shallow layer and use a thermometer rather than judging doneness by color alone. If the dough is browning too quickly, move the tray to a lower rack and continue baking until the meat is safe.

Serving Suggestions

Serve sfeeha warm as a snack, appetizer, or part of a larger meal. A squeeze of lemon is a simple finish that brightens the savory meat and soft dough. For a fuller spread, offer chopped cucumber and tomato salad, olives, pickled turnips, or a bowl of plain yogurt or labneh. These cool, tangy sides balance the warm spices without competing with the pies.

For a casual lunch, plan on about three small pies per person and add salad or soup. For an appetizer table, smaller portions work well alongside hummus, baba ghanoush, and fresh vegetables. If serving them buffet-style, keep the pies in small batches and replenish the platter; do not leave cooked meat pies at room temperature for more than two hours.

Variations

Use lamb instead of beef. Ground lamb gives the filling a richer flavor and works with the same spice mixture and cooking temperature. Choose meat that is not excessively fatty, and drain any excess liquid that collects during mixing so the topping stays spreadable.

Shape them as folded pies. For a closed style, place a smaller amount of filling in the center of each round, bring three edges together, and pinch them firmly into a triangle, leaving a small opening if that is the shape you prefer. Sealed pies may need a few extra minutes in the oven, so check the filling with a thermometer rather than assuming the dough’s color means the center is cooked.

Adjust the seasoning. Add a little more lemon juice for a brighter filling, or increase the seven-spice slightly for a warmer aroma. A pinch of red pepper flakes adds heat, while a handful of finely chopped mint can give the parsley a fresh, herbal note. Make one small pie first if you are uncertain about the seasoning, but cook it fully before tasting.

Make a meat-free topping. Replace the ground meat with about 1 pound (450 g) finely chopped mushrooms, cooked in a skillet until their released liquid evaporates. Stir in the onion, tomato, parsley, spices, tomato paste, and lemon as directed. The result is softer and more vegetable-forward than the classic meat topping, and it does not need a ground-meat temperature check, though it should be baked until the dough is golden and the topping is hot.

Storage and Reheating

Refrigerate leftover pies within two hours of baking. Place them in a covered container once they have stopped steaming heavily; they keep for 3–4 days in the refrigerator. For the best texture, store them in a single layer or separate layers with parchment so the tops do not stick together.

To reheat, place the pies on a baking sheet in a 350°F (175°C) oven for about 8–12 minutes, until hot throughout. Check a thick pie with a food thermometer: leftovers should reach 165°F (74°C) when reheated. A toaster oven works for a small portion. A microwave is convenient but softens the crust; heat in short bursts and check that the center is hot.

To freeze, cool the pies, arrange them in a single layer until firm, and transfer them to a freezer-safe container with parchment between layers. For best quality, use within 2–3 months. Reheat from frozen in a 350°F (175°C) oven, allowing extra time and confirming they reach 165°F (74°C) inside. Thawing overnight in the refrigerator first can shorten reheating time. Do not thaw meat pies on the counter.

Frequently Asked Questions

Are Lebanese meat pies the same as sfeeha?
“Sfeeha” commonly refers to open-faced Lebanese meat pies, though names and shapes vary across families and regions. Some versions are round and open, while others are folded or shaped into small parcels. This recipe makes open-faced pies, with a yeast dough and a seasoned meat topping.

Can I make the dough or filling ahead?
Yes. The dough can be covered and refrigerated after its first rise for up to 24 hours; let it sit at room temperature until pliable before dividing and shaping. You can chop the vegetables and measure the spices ahead, but keep raw ground meat refrigerated and mix the topping close to assembly time. Once the raw meat is on the dough, bake the pies promptly.

Why did my meat pies turn soggy?
The most common causes are watery tomatoes, too much filling, or dough rounds that are very thick in the center. Drain the tomato, keep the topping shallow, and roll the dough evenly. Also bake on fully preheated trays in a hot oven; a low oven can dry the filling slowly while the dough absorbs moisture.

Can I use store-bought pizza dough?
Yes, as a time-saving substitute. Use about 1 pound (450 g) of dough and divide it into 18 portions if it stretches easily, or make fewer, slightly larger pies. Store-bought dough may be saltier or chewier than this lightly enriched homemade dough, so follow the package’s handling directions and still bake the meat to 160°F (71°C).

Can I make the pies smaller or larger?
Yes. For bite-size pies, divide the dough into 24 pieces and use less filling on each; start checking a few minutes earlier because smaller pies can bake quickly. For larger rounds, use fewer portions and add a little baking time. In either case, keep the meat layer thin and verify 160°F (71°C) in the filling.

Can I prepare these without pomegranate molasses?
Yes. It is optional and adds a sweet-tart, fruity note rather than being essential to the structure of the filling. Leave it out and keep the lemon juice, or add a small extra squeeze of lemon if you prefer a sharper taste. Pomegranate molasses can be found in many Middle Eastern grocery stores, but no special ingredient is needed to make the pies.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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