Description
Sfeeha is a small open-faced meat pie, famous in Lebanon, featuring ground beef, spices, and a crispy crust.
Ingredients
Scale
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 2¼ teaspoons (1 packet) instant yeast
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ¼ cup (60ml) olive oil
- 1 cup (240ml) warm water, 105°F–115°F (40°C–46°C)
- 1 lb (450g) ground beef, 90–95% lean
- 1 medium yellow onion, very finely diced
- 3 Roma tomatoes, seeded and very finely diced
- ¼ cup fresh flat-leaf parsley, very finely chopped
- 2 tablespoons olive oil
- 2 teaspoons Lebanese 7 spice (baharat)
- 2 teaspoons sumac
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 1 tablespoon pomegranate molasses, optional
- 2 tablespoons toasted pine nuts, optional
- 1 tablespoon fresh lemon juice
Instructions
- Make the dough. Combine flour, instant yeast, sugar and salt in a large bowl. Make a well in the center. Pour in the olive oil and warm water. Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth, soft and slightly tacky. Place in a lightly oiled bowl, cover and leave in a warm spot for 1 hour until doubled in size.
- Make the filling. Heat olive oil in a pan over medium heat. Add the finely diced onion and cook until soft and translucent. Add the ground beef and cook until no pink remains. Add the diced tomatoes and cook until the liquid evaporates. Remove from heat.
- Season the filling. Add the 7 spice, sumac, cinnamon, cayenne, salt, and pomegranate molasses. Stir and add parsley and lemon juice. Taste and adjust seasoning. Allow to cool completely before using.
- Shape the sfeeha. Preheat oven to 425°F (220°C). Punch down the risen dough, divide into 24–28 equal pieces, and roll each into a thin circle.
- Fill and shape. Place 1½–2 tablespoons of filling in the center of each circle. Shape into triangle or open-faced pies.
- Bake for 12–15 minutes until edges are golden brown. Rotate trays halfway through for even baking.
- Serve warm with cold plain yogurt or labneh for dipping.
Notes
Sfeeha freezes well. Bake fully, cool, and freeze in a single layer. They keep for 2 months. Reheat in a 350°F (175°C) oven until heated through.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg