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Lebanese Meat Pies Sfeeha

Sfeeha (Lahm bi Ajeen) Recipe

Traditional Lebanese meat pies featuring thin, crispy flatbread topped with spiced ground beef, pomegranate molasses, pine nuts, and fresh herbs.
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Total Time 30 minutes
Servings: 10 pies
Calories: 944
Ingredients Method Notes

Ingredients
  

For the dough (or use 2 lbs store-bought pizza dough)
  • 6 cups all-purpose flour
  • ½ teaspoon active dry yeast
  • 1½ teaspoons salt
  • ⅛ teaspoon sugar
  • 3 –3½ cups warm water about 110°F/43°C
  • 2 –3 tablespoons olive oil optional
For the meat topping
  • 1 lb lean ground beef
  • 1 medium red onion very finely chopped
  • 1 medium tomato finely chopped (excess liquid removed)
  • ¾ cup pine nuts
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon fresh lemon juice optional
  • ½ cup fresh parsley finely chopped
  • 2 teaspoons Lebanese 7 spice
  • 1 –2 teaspoons salt to taste
  • ½ teaspoon chili powder to taste
For serving (optional)
  • Lemon wedges
  • Cayenne or Aleppo pepper
  • Fresh herbs parsley, mint
  • Ayran or plain yogurt

Method
 

  1. Mix ½ cup warm water with sugar, sprinkle in yeast, and let sit for 5 minutes until foamy.
  2. In a bowl, combine flour and salt, then add the yeast mixture and enough warm water to form a soft dough. Add olive oil if using.
  3. Knead until smooth and elastic (2–3 minutes in a processor or 8–10 minutes by hand). The dough should be soft and slightly tacky.
  4. Form into a ball, place in an oiled bowl, cover, and let rest in a warm place for 20–30 minutes.
  5. In another bowl, mix ground beef, onion, tomato (excess liquid removed), pine nuts, pomegranate molasses, lemon juice, parsley, spices, and salt until well combined.
  6. Taste a small cooked portion and adjust seasoning if needed, then cover and refrigerate.
  7. Preheat oven to 500–520°F (260–271°C).
  8. Divide dough into portions, roll into balls, then flatten into thin rounds.
  9. Spread the meat mixture evenly over each round, leaving a small border.
  10. Bake for 10–13 minutes until edges are golden and meat is cooked, broiling briefly if desired.
  11. Let cool slightly, then serve warm with lemon, herbs, or yogurt if desired.

Notes

Storage: Store baked sfeeha in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes until crispy.
Freezing Unbaked: Assemble completely, freeze on baking sheets, then transfer to freezer bags. Bake from frozen, adding 2-3 minutes to cooking time.
Freezing Baked: Cool completely, freeze in airtight containers for up to 3 months. Reheat from frozen at 400°F for 5-7 minutes.
Serving Tradition: Fold large sfeeha in half like a taco, or roll up with fresh herbs inside. Squeeze fresh lemon juice over the top before eating.
Make It a Meal: Serve with ayran (yogurt drink made by blending plain yogurt with cold water, salt, and ice), fresh vegetables, olives, and labneh for a traditional Lebanese breakfast.
Mini Party Pies: Make 2-3 inch diameter sfeeha to serve as part of a mezze spread or as appetizers.