Lebanese
Sfiha
These Lebanese open-faced meat pies have a soft yeast dough topped with finely seasoned lamb, tomato, onion, parsley, and a little pomegranate molasses. They are baked hot until the edges are golden and the filling stays juicy.
Watch it madeFABIANO TCHUNNAY · 2:02
Ingredients
- All-purpose flour1 1/4 cups
- Instant yeast1 tsp
- Sugar1/2 tsp
- Fine salt3/4 tsp, divided
- Warm water1/2 cup
- Olive oil1 tbsp
- Minced lamb200g
- Yellow onion, very finely chopped1 small
- Tomato, peeled, seeded, and finely chopped1 medium
- Flat-leaf parsley, finely chopped2 tbsp
- Pomegranate molasses1 tbsp
- Tomato paste1 tsp
- Lebanese seven spice1 tsp
- Ground cinnamon1/8 tsp
- Freshly ground black pepper1/4 tsp
- Pine nuts1 tbsp
- Lemon wedgesto serve
Method
- Mix the flour, yeast, sugar, and 1/2 tsp salt in a bowl.
- Add the warm water and olive oil, then knead for 6 to 8 minutes until the dough is smooth and slightly tacky.
- Cover the dough and let it rise in a warm place for about 1 hour, until puffed.
- Place the chopped onion and tomato in a sieve and press out excess liquid so the topping will not make the dough soggy.
- Mix the lamb, drained onion, drained tomato, parsley, pomegranate molasses, tomato paste, seven spice, cinnamon, black pepper, remaining 1/4 tsp salt, and pine nuts until evenly combined.
- Heat the oven to 240°C with a baking sheet or baking stone inside.
- Divide the dough into 6 small balls and roll each one into a thin round about 10 cm wide.
- Spread a thin layer of the raw meat mixture over each round, pressing it gently to the edges and leaving only a narrow rim.
- Transfer the sfiha to the hot baking sheet and bake for 10 to 12 minutes, until the dough is golden at the edges and the meat is cooked through.
- Serve warm with lemon wedges to squeeze over the pies.
Common questions
Can I substitute the lamb with another meat in sfiha?
Yes. Ground beef works well and is the easiest swap; choose 15–20% fat for moisture. Ground turkey or chicken can be used, but add a little olive oil because they dry out faster and lose some richness.
How long does sfiha dough need to rise and can I make it ahead?
The dough usually needs about 1 hour in a warm place, until visibly puffed. You can refrigerate the risen dough overnight; bring it back to room temperature for 30–45 minutes before shaping so it rolls easily.
What are the most common mistakes when making sfiha?
The biggest mistakes are a wet topping and a too-thick dough. Drain the onion and tomato well, roll the dough thin, and don’t overload the meat. Also, bake on a fully preheated stone or sheet for a crisp base.
How should I store leftover sfiha?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 180°C oven for 6–10 minutes to keep the crust crisp. You can also freeze baked sfiha for up to 2 months.
What should I serve with sfiha?
Serve sfiha warm with plain yogurt, laban, or a simple cucumber-tomato salad. A squeeze of lemon brightens the meat filling, and mint tea or strong Arabic coffee makes a very traditional pairing.