Open-faced Lebanese meat pies with spiced lamb — crispy, savory bites perfect as street food.
Sfeeha are small open-faced Lebanese meat pies filled with spiced ground lamb (or beef), onions, and tomatoes. The dough is thin and crispy, and the filling is seasoned with Lebanese seven-spice and a hint of pomegranate molasses for tartness. Found in Lebanese bakeries and street markets, sfeeha are eaten as a snack or appetizer, often with a squeeze of lemon.
Serves 20
Mix flour, yeast, sugar, salt. Add warm water and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Mix raw lamb with onion, tomatoes, pomegranate molasses, seven-spice, cinnamon, and salt. Let rest 15 minutes to release juices, then squeeze out excess liquid.
Divide dough into 20 balls. Roll each thin. Place a tablespoon of filling on each, spread to edges, and pinch corners slightly.
Bake in a preheated 220°C (430°F) oven for 15–20 minutes until dough is crispy and filling is cooked. Serve with lemon wedges.
Squeezing out filling juices prevents soggy dough.
Eat hot from the oven for the best crunch.
Use beef instead of lamb.
Add chopped walnuts for texture.
Best fresh. Reheat in oven at 180°C for 5 minutes.
Sfeeha originated in Lebanon and Syria and spread across the Arab world and Latin America with Lebanese emigrants in the 19th century.
A thick, tart syrup made from reduced pomegranate juice, common in Lebanese cooking.
Per serving (80g / 2.8 oz) · 20 servings total
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