Name: Middle Eastern Meat Pies
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 3 cups all-purpose flour; 1 tbsp instant yeast; 1 tsp sugar; 1/2 tsp salt; 1/4 cup olive oil; 1 cup warm water (more as needed); 1 lb ground beef or lamb; 1 small onion, finely chopped; 1 medium tomato, finely chopped; 1/4 cup red bell pepper, finely chopped; 2 tbsp pine nuts; 1 tbsp pomegranate molasses; 1 tsp ground allspice; 1/2 tsp cinnamon; Salt and black pepper to taste; 1 tbsp olive oil

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Sfeeha are traditional open-faced meat pies originating from the Levant, particularly Syria and Lebanon. These savory pastries feature a soft, fluffy dough topped with a rich and aromatic mixture of spiced ground meat, tomatoes, pine nuts, and pomegranate molasses. Whether served as part of a mezze spread or enjoyed as a main course, sfeeha offer an authentic taste of Middle Eastern home cooking.

Why You’ll Love This Recipe

Sfeeha are a delightful combination of bold flavors and satisfying textures. The dough is light yet sturdy, making it the perfect base for the seasoned meat topping. These meat pies are perfect for gatherings, can be prepared ahead of time, and offer a beautiful balance of savory, slightly sweet, and tangy notes. Plus, they are incredibly versatile — ideal as appetizers, snacks, or even a hearty lunch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

all-purpose flour
instant yeast
sugar
salt
olive oil
warm water

For the Meat Topping:

ground beef or lamb
small onion, finely chopped
medium tomato, finely chopped
red bell pepper, finely chopped
pine nuts
pomegranate molasses
ground allspice
cinnamon
salt and black pepper
olive oil

directions

Prepare the dough: In a large bowl, mix flour, yeast, sugar, and salt. Add olive oil and gradually pour in warm water while stirring until a soft dough forms. Knead for 8–10 minutes. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
Make the topping: In a skillet, heat olive oil over medium heat. Sauté the onions until softened. Add the ground meat and cook until browned. Add the chopped tomato, red bell pepper, pine nuts, allspice, cinnamon, salt, and pepper. Cook for another 5 minutes, then stir in the pomegranate molasses. Allow the mixture to cool.
Shape the pies: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Divide the dough into small balls and roll each into a 5–6 inch oval.
Assemble: Place the ovals on the baking sheet and spread 2 tablespoons of the meat mixture on each, leaving a slight border around the edges.
Bake: Bake for 12–15 minutes or until the dough is golden and cooked through.
Serve: Serve warm, ideally with yogurt or a squeeze of fresh lemon.

Servings and timing

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 10 mini pies
Calories per Serving: Approximately 270 kcal

Variations

Meat choice: Try using ground lamb for a richer flavor, or even a mix of lamb and beef.
Vegetarian option: Replace the meat with a mixture of sautéed mushrooms, lentils, and walnuts for a hearty plant-based version.
Spicier version: Add a pinch of chili flakes or minced chili for heat.
Cheesy twist: Sprinkle a bit of crumbled feta or shredded mozzarella on top before baking.
Different nuts: Swap pine nuts with slivered almonds or chopped walnuts if needed.

storage/reheating

Sfeeha can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. They can also be frozen for up to 2 months. To freeze, arrange the baked pies in a single layer on a tray until frozen, then transfer to freezer bags. Reheat from frozen in the oven at 375°F (190°C) for about 15–18 minutes.

FAQs

What is the origin of sfeeha?

Sfeeha originates from the Levant region, particularly Syria and Lebanon, and is a traditional staple in Middle Eastern cuisine.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before rolling.

Is it possible to make sfeeha gluten-free?

Yes, you can use a gluten-free flour blend designed for yeast doughs, but the texture may vary slightly.

Can I freeze sfeeha before baking?

It is best to freeze them after baking. However, you can freeze them unbaked if necessary—just be sure to allow them to thaw slightly before baking.

What can I use instead of pomegranate molasses?

You can substitute with a mixture of lemon juice and a bit of honey or balsamic vinegar for a similar tangy-sweet flavor.

How do I prevent the dough from becoming soggy?

Ensure the meat mixture is not too wet and has cooled before spreading it on the dough. Also, bake on a preheated baking sheet for a crisper bottom.

Can I use store-bought dough?

Yes, pizza dough or flatbread dough can be used as a time-saving alternative.

What should I serve with sfeeha?

They pair well with plain yogurt, tabbouleh, fattoush, or a simple cucumber-mint salad.

Are sfeeha traditionally folded or open-faced?

While regional variations exist, sfeeha are typically open-faced in Levantine traditions.

Can I use other spices?

Yes, feel free to adjust the spice profile with cumin, paprika, or sumac for added depth.

Conclusion

Sfeeha are a flavorful and satisfying Middle Eastern dish perfect for any occasion. Whether you’re familiar with Levantine cuisine or exploring it for the first time, these savory meat pies are sure to impress. With their soft dough, spiced meat topping, and irresistible aroma, sfeeha are both a comforting and exotic addition to your recipe collection.

Middle Eastern Meat Pies

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Sfeeha are open-faced Middle Eastern meat pies made with soft dough and topped with a savory, spiced mixture of ground beef or lamb, pine nuts, tomato, and aromatic spices — a traditional dish from Syrian and Levantine cuisine.

Author: Asma
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 10 mini pies 1x
Category: Appetizer
Method: Baking
Cuisine: Middle Eastern
Diet: Halal

Instructions

In a large bowl, combine flour, yeast, sugar, and salt.
Add olive oil and gradually pour in warm water while mixing until a soft dough forms.
Knead the dough for 8–10 minutes, then cover and let it rise in a warm place for 1 hour or until doubled in size.
In a skillet, heat 1 tbsp olive oil and sauté onions until soft.
Add ground meat and cook until browned.
Add tomato, red bell pepper, pine nuts, and spices. Cook for another 5 minutes.
Stir in pomegranate molasses and let the mixture cool.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Divide dough into small balls and roll each into a 5–6 inch oval.
Place dough ovals on the baking sheet and spread 2 tablespoons of meat mixture over each, leaving a slight border.
Bake for 12–15 minutes, or until dough is golden and cooked through.
Serve warm with yogurt or lemon wedges.