Sfeeha are the small open-faced meat pies that perfume every Lebanese bakery in the morning — thin rounds of yeasted dough topped with raw spiced lamb, onion, and tomato that roast together in a hot oven until the edges crisp and the meat sizzles in its own juices. The Baalbek region is especially famous for them, where they are pinched into neat four-cornered squares. The trick that separates great sfeeha from soggy ones is moisture control: the filling rests so the onion and tomato release their juices, which are then squeezed out before topping. Pomegranate molasses adds the signature sweet-tart edge that keeps you reaching for one more, ideally hot from the oven with a squeeze of lemon.
Serves 20
Whisk the flour, yeast, sugar, and salt together. Add the warm water (about 38°C — comfortably warm, not hot) and olive oil, then knead 8 minutes until the dough is smooth, supple, and springs back when poked. Cover and let rise in a warm spot for 1 hour, until roughly doubled.
A slightly soft, tacky dough rolls thinner and bakes crisper than a stiff one — resist adding extra flour.
Mix the raw lamb thoroughly with the onion, tomatoes, pomegranate molasses, seven-spice, cinnamon, and salt. Let the mixture rest 15 minutes so the vegetables release their juices, then transfer to a sieve and press firmly to squeeze out the excess liquid — this single step is what keeps the dough crisp underneath.
Taste-test the seasoning by frying a teaspoon of filling before topping all the dough.
Punch down the dough and divide it into 20 equal balls. On a lightly floured surface, roll each ball into a thin round about 10 cm across and 2–3 mm thick. Spread a generous tablespoon of filling almost to the edges, pressing it gently into the dough, then pinch the four corners slightly to form a low rim.
Arrange the sfeeha on parchment-lined trays and bake in a fully preheated 220°C (430°F) oven, one tray at a time on the lower rack, for 15–20 minutes. They are done when the bases are golden and crisp, the edges are browned, and the meat is sizzling. Serve hot with lemon wedges and yogurt.
Squeezing the juices out of the filling is non-negotiable — wet filling steams the dough into sogginess.
Bake on the lower oven rack, or on a preheated baking steel, so the bases crisp before the tops overcook.
Lamb with around 15–20% fat keeps the topping juicy; very lean meat bakes up dry and crumbly.
Roll the dough thinner than feels right — it puffs slightly in the oven, and thick sfeeha turn bready.
A squeeze of fresh lemon over hot sfeeha is the classic finishing touch; don't skip it.
Baalbek-style: pinch the dough into closed four-cornered squares with the meat just peeking through the top.
Beef sfeeha: use 80/20 ground beef and add a tablespoon of tahini to the filling for richness.
Add 2 tablespoons of toasted pine nuts or chopped walnuts to the filling for crunch.
Yogurt-dough version: replace half the water with plain yogurt for an extra-tender, slightly tangy crust.
Sfeeha are best within hours of baking, but keep refrigerated in an airtight container for 3 days — reheat at 180°C for 5–6 minutes to revive the crisp base. They freeze beautifully baked: cool completely, freeze in a single layer, and reheat from frozen at 180°C for 10 minutes.
Sfeeha belong to the broad Levantine family of flatbread meat pies, with the version from Baalbek in Lebanon's Bekaa Valley being particularly celebrated. When Lebanese and Syrian emigrants crossed the Atlantic in the late 19th century, sfeeha traveled with them — in Brazil, where the Levantine diaspora is enormous, esfiha became a national snack food sold in chains nationwide. In Lebanon they remain morning bakery fare, ordered by the dozen.
It is pomegranate juice reduced to a thick, glossy, sweet-tart syrup — a cornerstone of Lebanese cooking used in fillings, dressings, and marinades. A little goes a long way, lending fruity acidity that balances rich lamb. Find it at Middle Eastern grocers; in a pinch, simmer pomegranate juice with a little sugar and lemon until syrupy.
Yes — the dough actually benefits from a slow rise. Make it the night before, cover tightly, and refrigerate; the cold fermentation deepens flavor and makes the dough easier to roll thin. Bring it to room temperature for 30–45 minutes before shaping. The squeezed filling can also be mixed and refrigerated up to a day ahead.
Almost always excess filling moisture. The onion and tomato must rest and then be firmly squeezed before topping. Other culprits: an oven that was not fully preheated to 220°C, baking on the middle rack instead of the lower one, or overloading each round with filling. Thin dough, dry-ish filling, and high bottom heat solve it.
They are close cousins and the names are often used interchangeably across the Levant and Turkey (lahmacun). Generally, lahm bi ajin and lahmacun are larger, thinner, and fully open like a meat flatbread, while Lebanese sfeeha are smaller, thicker-rimmed individual pies, sometimes pinched into squares. The spicing also varies regionally.
Per serving (80g / 2.8 oz) · 20 servings total
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