Lebanese Meat Pies Sfeehas

This Lebanese Meat Pies Sfeehas comes together in about 30 minutes and is baked to perfection for a quick and easy weeknight dinner that your family will love!

Ingredients Needed for Lebanese Meat Pies Sfeehas

Let’s dive into what you need for these fantastic meat pies, don’t worry! This recipe uses simple ingredients that you can easily find at your local grocery store:

For the Dough

• 3 ⅔ cup self-rising flour (plus more for dusting)
• 3 tablespoons powdered milk: yes, it’s a little unusual, but trust me!
• 2 ¼ teaspoon instant yeast: saves so much time!
• ½ teaspoon kosher salt: a couple pinches!
• 2 tablespoons granulated sugar: balances that savory filling.
• ½ cup oil (avocado, canola, etc.): helps keep the dough tender.
• 2 large eggs (room temperature): the magic binders!
• 1 cup warm water (105-110 degrees): make sure it’s comfy warm, not hot.

For the Filling

• 2 tablespoons ghee or oil: adds luscious richness.
• 1 large yellow onion (chopped): for that sweet, fragrant base.
• 1 pound lean ground beef: you can switch this out for ground turkey or lamb!
• 3 Roma tomatoes (diced): oh man, the juiciness!
• 2 teaspoons kosher salt: add more or less to your liking.
• 1 teaspoon ground cinnamon: it might sound strange, but it adds just the right warmth.
• 1 teaspoon ground allspice: gives that aromatic depth.
• ¼ teaspoon cayenne pepper: to kick it up a notch!
• 2 tablespoons sumac: for a zesty twist; not all stores carry it, but it’s worth the hunt.
• 2 tablespoons lemon juice: brightens everything up!
• 2 tablespoons parsley (chopped): fresh herbs are a must!
• 6 tablespoons tahini paste: creamy goodness, my friends!
• 2 tablespoons pomegranate molasses: the best part is the sweet-tart finish it gives.

How to Make Lebanese Meat Pies Sfeehas

1. Make the Dough (Total time: ~1 hour): In a large mixing bowl, combine the self-rising flour, powdered milk, yeast, and kosher salt. Whisk them all together until they’re well mixed. Make a well in the center and add the oil and eggs. Now here’s the fun part: start stirring in the warm water bit by bit with a wooden spoon or dough whisk. You want a nice, soft dough that’s not dry, if it’s feeling a bit thirsty, just add an extra tablespoon or two of warm water. Once it’s all together, dump it on a clean, floured surface and knead it for 6-8 times. Aim for a soft, slightly sticky texture. Place your dough in a bowl, cover it loosely with plastic wrap, and let it rise in a warm spot for about 1 hour.

2. Prepare the Filling (Total time: ~20 minutes): Heat the ghee in a large skillet over medium heat. Toss in those chopped onions and sauté them for 3 minutes until they’re translucent and just starting to soften, think fragrant and sweet! Now, add the ground beef and cook until it’s browned and crumbly, about 7-8 minutes. Feel free to scrape the yummy bits off the bottom to get all that flavor. Crank the heat up to medium-high, toss in the diced tomatoes, and keep cooking for 8-9 minutes until the tomatoes wilt down and the liquid is mostly evaporated. At this point, add your kosher salt, cinnamon, allspice, cayenne, sumac, tahini, and pomegranate molasses. So many flavors at play! Stir well, let it cool for a minute, then add lemon juice and parsley. Set that filling aside to cool to room temp.

3. Assemble the Sfeehas (Total time: ~15 minutes): Preheat your oven to 425 degrees F. You’ll need to divide the dough into 16 pieces for large meat pies or 32 pieces for mini ones. Roll each piece out on a lightly floured surface into 4-6 inch circles. If you’re feeling fancy, aim for uniform thickness! Spoon 2 tablespoons of filling into each large circle and 1 tablespoon for mini ones. Pinch the seams together carefully to seal them, think of it like a little meat-filled pocket! And arrange them beautifully on parchment-lined baking sheets.

4. Bake the Meat Pies (Total time: ~15 minutes): Let the assembled pies rest for about 15 minutes. Then, pop them in the oven and bake for 12-15 minutes until they turn this lovely golden brown. The smell wafting through your house will be incredible! Serve them warm with yogurt or tahini dip, plus lemon wedges on the side.

If you loved this recipe, be sure to check out my Falafel Recipe or my Cheese Pastries!

Why This Recipe Works

Customizable

The secret to a delicious Sfeeha is definitely its versatility! You can easily swap in different proteins, change up the herbs, or even experiment with other spices. Have leftover chicken or some veggies that need using up? Toss them in!

Crow-Pleaser

These meat pies? Total crowd-pleaser! You’ll find that everyone, even the kiddies, enjoys them. They’re packed with flavor, and who can resist a warm pastry filled with seasoned meat and veggies? Not me!

Quick & Easy

Yep, you read that right! From start to finish, this dish comes together relatively quickly, especially if you prepare the filling ahead of time. You can cook it on a busy weeknight without spending forever in the kitchen!

Storage and Reheating

How to Serve This Sfeehas

These pies are super versatile! I love serving them with a dollop of yogurt on the side for that creamy kick. You can also pair them with a fresh salad or a side of roasted veggies to keep it light.

Storage Tips

If you have leftovers (though I doubt it!), store them in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cooled before you seal them up.

Reheating Instructions

To reheat, I recommend popping these beauties back in the oven at 350 degrees F for about 10-15 minutes until they’re warm and crispy again. You can also microwave them in a pinch, but let’s be real, nothing beats a crispy, freshly baked Sfeeha!

Freezer Friendly

Absolutely! If you want to make a batch ahead of time, assemble the Sfeehas but freeze them before baking. Lay them on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. They keep well for up to 3 months. Bake them straight from the freezer, just add a few extra minutes to the baking time!

And there you have it! A quick, easy, and perfectly comforting recipe for Lebanese Meat Pies Sfeehas that your family will absolutely love. Happy cooking and don’t forget to drop back here to tell me how yours turned out! Enjoy!

Let’s fill the kitchen with warmth today, shall we? Happy baking! And for more recipes, follow us on Pinterest.

Lebanese Meat Pies Sfeehas

---

• Author: amelia
• Total Time: 60 minutes
• Yield: 16 large or 32 mini servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

Quick and easy Lebanese Meat Pies Sfeehas baked to perfection for a comforting weeknight dinner.

---

Ingredients

Scale 1x2x3x

• 3 ⅔ cups self-rising flour (plus more for dusting)
• 3 tablespoons powdered milk
• 2 ¼ teaspoons instant yeast
• ½ teaspoon kosher salt
• 2 tablespoons granulated sugar
• ½ cup oil (avocado or canola)
• 2 large eggs (room temperature)
• 1 cup warm water (105–110 degrees)
• 2 tablespoons ghee or oil
• 1 large yellow onion (chopped)
• 1 pound lean ground beef
• 3 Roma tomatoes (diced)
• 2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon cayenne pepper
• 2 tablespoons sumac
• 2 tablespoons lemon juice
• 2 tablespoons parsley (chopped)
• 6 tablespoons tahini paste
• 2 tablespoons pomegranate molasses

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine the self-rising flour, powdered milk, yeast, and kosher salt in a large mixing bowl. Whisk until mixed. Make a well in the center and add the oil and eggs.
2. Stir in the warm water bit by bit with a wooden spoon until a soft dough forms. Knead on a floured surface 6-8 times. Let it rise covered for about 1 hour.
3. Heat ghee in a skillet over medium heat. Sauté the chopped onions until translucent (about 3 minutes).
4. Add the ground beef and cook until browned (about 7-8 minutes). Scrape the bottom for flavor.
5. Toss in the diced tomatoes and cook for 8-9 minutes until wilted. Stir in salt, cinnamon, allspice, cayenne, sumac, tahini, and pomegranate molasses. Cool slightly and mix in lemon juice and parsley.
6. Preheat the oven to 425 degrees F. Divide dough into 16 large or 32 mini pieces. Roll each into circles.
7. Spoon 2 tablespoons of filling into each large circle, seal the edges, and place on parchment-lined baking sheets.
8. Let the pies rest for 15 minutes and then bake for 12-15 minutes until golden brown. Serve warm with yogurt or tahini dip and lemon wedges.

Notes

These meat pies are versatile and can be filled with leftover proteins or veggies for a vegetarian version. Serve with yogurt or salad.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Lebanese

Nutrition

• Serving Size: 1 pie
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 70mg