Simple yet delicious, these savory Lebanese meat pies are known under many names: sfiha/sfeeha, lahmacun, and lahm bi ajeen (meaning “meat with dough”). They are a popular dish combining a simple flatbread with a spiced ground meat topping (usually lamb or beef). They can be made either into triangle-folded mini pies, with the meat acting as the filling, or into open-faced pastries, like a Middle Eastern pizza. Biting into these meaty, tender, comforting Lebanese meat pies always reminds me of my childhood. So I love making them now and again – I usually prepare a big batch and freeze some for later. They are great for parties, picnics, and potlucks.
How to make Lebanese meat pies (Sfiha)
Make the dough: First, prepare the simple Middle Eastern Bread Dough. Mix the water, sugar, and yeast in a small bowl and set it aside for 5-10 minutes for the yeast to activate (it should become bubbly). Meanwhile, in a large bowl, sift the flour and salt.
Simple dough: I use a simple homemade flatbread dough. All you need is all-purpose flour, salt, yogurt, dry yeast, sugar, and water! You could also use your favorite simple dough recipe or store-bought dough. Ground meat: Use ground beef, 50/50 ground lamb-beef, or ground lamb. I prefer a lean (5-10% fat) version to keep the pastries from becoming soggy. Onion: Use yellow or white onion rather than red. Tomato: Use ripe tomatoes for the best flavor. You could use 2-3 tablespoons of tomato paste instead. Green chili: Adjust the type and the amount according to your spice preference. Seasonings: A simple combination of Lebanese 7-spice, salt, and black pepper.
You also need a bit of neutral cooking oil to brush your baking tray. Once the yeast mixture is ready, add it and the yogurt to the flour. Mix into a rough dough and then knead for around 10 minutes until you have a smooth, elastic dough. Shape the dough into a ball, cover lightly with oil, and place back in the bowl. Cover and set aside in a warm place for about 45-60 minutes. The dough should double in size during this time. Once the dough has risen, transfer the dough to a lightly floured surface and divide it into small balls, around the size of a ping-pong/golf ball. You should be able to divide the dough into at least 25-30 pieces. Then, roll each out into a circle/oval shape around 4 in (10cm) wide and 0.8 in (2cm) thick. Make the meat topping: While the dough is proving, you can prepare the meat topping. First, grate the tomatoes and onion into a large mixing bowl and strain the mixture to eliminate any excess liquid (you can save this to add to soups and veg stock). Finely chop the green chili (remove the stem, ribs, and seeds). Then, add the ground meat and all the seasonings (7-spice mix, salt, and pepper) to the bowl and mix well until thoroughly combined. Assemble: Preheat the oven to 400ºF/200°C and place a rack in the center of the oven. Then add around one tablespoon of the meat mixture to the center of each circle and spread it out, leaving a small ½-inch border around the edges. Press the meat mixture slightly into the dough so it doesn’t become loose while baking. Then, fold the edges up and over to shape the dough into circular, open-faced Lebanese meat pies/pizzas. Bake and serve: Lightly brush a baking sheet with some oil and then spread the meat pies over it, making sure not to overcrowd the tray (otherwise, they won’t crisp up). You can do this in batches if preferred. Then, transfer to the oven and bake at 400ºF/200°C for 10 minutes or until the dough is golden brown. Serve the Lebanese meat pies hot, straight from the oven, for an authentic taste experience. Enhance their flavor with a sprinkle of chili or a squeeze of lemon, or enjoy them with a side of laban ayran (whole milk yogurt) for a complete and satisfying meal. If you try this recipe for Lebanese meat pies, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
