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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.

Ingredients

Units Scale
  • 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

Instructions

  1. In a large bowl, combine flour, yeast, sugar, and salt.
  2. Add olive oil and gradually pour in warm water while mixing until a soft dough forms.
  3. 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.
  4. In a skillet, heat 1 tbsp olive oil and sauté onions until soft.
  5. Add ground meat and cook until browned.
  6. Add tomato, red bell pepper, pine nuts, and spices. Cook for another 5 minutes.
  7. Stir in pomegranate molasses and let the mixture cool.
  8. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  9. Divide dough into small balls and roll each into a 5–6 inch oval.
  10. Place dough ovals on the baking sheet and spread 2 tablespoons of meat mixture over each, leaving a slight border.
  11. Bake for 12–15 minutes, or until dough is golden and cooked through.
  12. Serve warm with yogurt or lemon wedges.

Notes

  • You can substitute lamb for beef depending on your preference.
  • The dough can be made ahead and refrigerated overnight.
  • Pomegranate molasses adds tanginess; adjust to taste.
  • Serve as part of a mezze platter or as a main dish.

Nutrition

Find it online: https://yumfoodusa.com/middle-eastern-meat-pies/