Authentic Lebanese Sfiha Recipe: A Delicious Journey to The Middle East

Ingredients

  • 500 grams of ground beef or lamb
  • 2 cups of all-purpose flour
  • 1 cup of warm water
  • 2 tablespoons of yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tablespoons of pomegranate molasses
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 2 tablespoons of olive oil
  • 1 handful of fresh parsley, finely chopped
  • Extra olive oil, for brushing

Steps and instructions

  1. In a small bowl, combine the warm water, yeast, and sugar. Stir well and let it sit for about 10 minutes until the mixture is frothy.
  2. In a large bowl, mix together the flour and salt. Gradually add the yeast mixture to the flour, kneading until a smooth dough is formed.
  3. Cover the dough and let it rise in a warm place for about 2 hours or until it doubles in size.
  4. While the dough is resting, prepare the filling. In a large bowl, mix together the ground meat, chopped onion, tomatoes, pomegranate molasses, and all the spices.
  5. Add the olive oil and fresh parsley to the meat mixture and mix well.
  6. Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.
  7. Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a small circle, about 1/8 inch thick.
  8. Place a spoonful of the meat mixture in the center of each dough circle. Spread it out, leaving a border around the edge. Fold the edges in to create a small rim around the filling.
  9. Brush the edges of the dough with some olive oil and place the sfihas on the prepared baking tray.
  10. Bake in the preheated oven for about 10-15 minutes or until the dough is golden and the meat is cooked.

Tools for making

  • Mixing Bowl - A large bowl for combining ingredients.
  • Small Bowl - A small bowl for activating the yeast.
  • Baking Tray - A flat tray used for baking the sfihas in the oven.
  • Parchment Paper - Used to line the baking tray and prevent sticking.
  • Rolling Pin - A tool used for rolling out the dough into circles.
  • Knife - For chopping the onion and tomatoes.
  • Measuring Cups - To accurately measure the flour, water, and pomegranate molasses.
  • Measuring Spoons - For precise measurement of the yeast, sugar, salt, and spices.
  • Spoon - Used for mixing the filling ingredients.
  • Brush - For brushing olive oil on the sfiha dough before baking.

Recipe variations

  • Use ground chicken or turkey instead of beef or lamb for a leaner option.
  • Replace the all-purpose flour with whole wheat flour for a healthier crust.
  • Add grated cheese on top of the meat filling before baking for a cheesy twist.
  • Include diced bell peppers or jalapenos in the meat mixture for added flavor and spice.
  • For a vegetarian version, substitute the meat with a mixture of cooked lentils, mushrooms, and spices.
  • Experiment with different spices such as paprika, chili powder, or curry powder to modify the flavor profile.
  • Add a dollop of yogurt or tahini sauce on top of the sfihas before serving for a creamy element.
  • Try using puff pastry instead of homemade dough for a flakier crust.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Include chopped olives or feta cheese in the meat mixture for a Mediterranean twist.

Recipe overview

Sfiha is a popular Middle Eastern dish, often known as Lebanese meat pies. These delicious small pies are filled with a savory mixture of ground meat — usually beef or lamb — and a flavorful combination of spices, onions, tomatoes, and pomegranate molasses. The dough is made from simple pantry staples, which is then filled and folded into its characteristic shape before being baked to golden perfection. Making sfiha may seem a bit intricate, but it's a straightforward process that involves preparing a yeast dough, letting it rise, and then filling it with a spiced meat mixture. Once baked, the result is a batch of delicious pies with a perfectly crispy crust and a juicy, aromatic filling. It's an excellent choice for a family meal, a get-together with friends or even as a finger-food appetizer. Enjoy the process and the delightful flavors of this traditional Middle Eastern recipe.

Common questions

  1. Can I use a different type of meat for the filling? Yes, you can substitute ground beef or lamb with ground chicken or turkey if you prefer.
  2. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to let it come to room temperature before rolling it out.
  3. Can I freeze the sfihas? Yes, you can freeze the baked sfihas. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be kept in the freezer for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and warm them in the oven.
  4. What can I serve with sfihas? Sfihas are often enjoyed with a side of yogurt or tzatziki sauce. They can also be served with a salad or pickled vegetables for a complete meal.
  5. Can I adjust the spices to my taste? Absolutely! Feel free to adjust the amount of spices used in the filling according to your preference. You can add more or less of any spice to customize the flavor to your liking.

Serving dishes and utensils

  • Baking Tray - A flat metal tray used for baking the sfihas in the oven.
  • Parchment Paper - Used to line the baking tray and prevent the sfihas from sticking.
  • Rolling Pin - A cylindrical tool used to roll out the dough into thin circles.
  • Knife - Used for chopping the onion, tomatoes, and parsley.
  • Mixing Bowl - Used to mix the ground meat and the other filling ingredients.
  • Small Bowl - Used to combine the yeast, warm water, and sugar.
  • Basting Brush - Used to brush olive oil onto the edges of the dough circles before baking.

Origin stories

Sfiha, a popular Middle Eastern meat pie dish, is believed to have originated from the ancient city of Baalbek, in the eastern region of Lebanon. The city, known for its exquisite temples and rich cultural past, is not just a historical marvel, but also a gastronomic journey of delight. History narrates that the Baalbek locals, known for their hospitality, would prepare these meat pies for any passing travelers. The dough, rolled out thin and topped with a savory, spiced meat mixture, was then baked to perfection. The result was a handheld delicacy that could be enjoyed on the go, making it an ideal food for travelers. The popularity of Sfiha quickly spread across the Middle East and today, it is a beloved street food item, reminiscent of the warm hospitality of the people of Baalbek.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.