Lebanese Meat Pies

5 from 4 votes

They are Lebanese open-faced meat pies that are traditionally served like pizzas or as little triangles of dough stuffed with a beef filling.

Prep Time15

Active Time25

Total Time40

Course: Appetizers, Main Course

Cuisine: Lebanese

Keyword: Meat Pies

Yield: people

Calories: 538kcal

Equipment

No Special Equipment

Materials

For the Dough

4 cups self-rising flour (See notes below for substitution) plus more
3 tbsp powdered milk
2 ¼ tsp instant yeast usually 1 package
½ tsp kosher salt
2 tbsp sugar
½ cup avocado oil
2 large eggs room temperature
1 cup warm water 105-110º
** [Formula for self-rising flour at home. For every 1 cup of all-purpose flour add 1 ½ tsp baking powder and ¼ tsp fine salt. Whisk the ingredients thoroughly in a large bowl.]

For the Filling

2 tbsp ghee or oil
1 large yellow onion chopped
2 Garlic cloves minced
1 lb Ground Beef or ground lamb
3 Roma tomatoes diced
Salt & Pepper to taste
2 tbsp Lebanese 7 Spice Allspice, Cinnamon, Coriander, Cumin, Nutmeg, Ground Clove, Blk Pepper
6 tbsp Tahini paste
2 tbsp Pomegranate molasses
1 tbsp Chili paste
2 tbsp Lemon juice
2 tbsp Chopped parsley

Instructions

To Make the Dough

Add the dry ingredients for the dough to a mixing bowl.
Whisk to combine.
Make a well in the center, and add oil and eggs.
Using a wooden spoon, stir as you add the water.
When the dough comes together, make sure it isn't dry.
If it is still dry, add another 1-2 tbsp of room temp water.
Dump it out on a clean work surface.
Knead it 6-8 times.
When it comes together but doesn’t hold its shape, Place it in a bowl and cover it with plastic.
Let rise in a warm place for 1 hour.

For the Filling

Heat the ghee/oil in a large skillet over medium heat.
Sauté the onions & garlic for 3 minutes or until translucent.
Add the ground beef, and cook until the meat is cooked through about 7-8 minutes.
Heat to med-high, add the tomatoes and, continue cooking for 5 min until the tomatoes wilt and the liquid dries out.
Add the salt, Lebanese 7 Spice, chili paste, tahini, and pomegranate molasses.
Let cool for one minute.
Turn off the heat, then add the lemon juice and parsley.
Let the filling cool completely to room temperature before you attempt to fill the meat pies.

To Assemble the Meat Pies

Put the rack in center of the oven and preheat the oven to 425ºF
Divide the dough out into 16 (for large) or 32 (for small size.)
Spread about a tsp or 2 of flour on the work surface.
Roll out dough balls on the lightly floured surface into a 4–6” circle. If the dough feels a little oily, don’t add more flour
Place 2 tbsp of filling for large sfeehas and 1 tbsp for small
Grab 2 ends and bring them to the center over the filling.
Pinch the seam together to create a seal.
Stop at the center and bring the last side up and pinch it down the sides to create a triangle.
Some people like to let the filling show a little, while others like to close it up completely. Your choice.
Place on a parchment-lined baking sheet.
Bake 6 large per sheet pan or 12 small.
Let the pies rest for 15 minutes before baking.
Bake for 12-15 minutes or until the start to turn lightly golden browning.
Serve warm with cold Greek yogurt, and lemon wedges

Video

Notes

Tips for making Sfeeha (Middle Eastern Meat Pies)
• The leaner the meat the better, maybe 90/10 ratio.
** [Formula for self-rising flour at home. For every 1 cup of all-purpose flour, add 1 ½ tsp baking powder and ¼ tsp fine salt. Whisk the ingredients thoroughly in a large bowl.]

Nutrition