If you’ve ever been enchanted by the vibrant flavors of Middle Eastern cuisine, you’re in for a real treat with my favorite Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe. These little pockets of joy combine a perfectly crispy dough with a richly spiced beef filling that’s juicy, aromatic, and utterly addictive. Each bite offers a delightful balance of savory warmth from the traditional Lebanese spices and the freshness of tomatoes and parsley, transporting your taste buds straight to a bustling Beirut kitchen. Whether as a party appetizer or a comforting snack, these sfeehas are guaranteed to impress and satisfy every time.
Ingredients You’ll Need
The beauty of this Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe is how it leverages simple, staple ingredients that come together to create something truly special. Each component plays an essential role, from the flour that forms a soft yet crisp dough to the blend of aromatic spices that elevate the beef filling to new heights. Nothing complicated here—just wholesome ingredients working in delicious harmony.
- 3 cups all-purpose flour: The foundation of our dough, providing structure and tenderness.
- 1 ¼ cups warm water: Activates the yeast and hydrates the flour for a perfect dough texture.
- 2 teaspoons granulated sugar: Feeds the yeast to help the dough rise beautifully.
- 2 ¼ teaspoons instant yeast (1 packet): The magical leavening agent that gives our sfeehas their airy texture.
- 2 teaspoons salt: Enhances all the flavors in both dough and filling.
- ¼ cup olive oil: Adds tenderness to the dough and richness to the meat filling.
- 2 tablespoons olive oil (for filling): Sautéing medium for the onions and beef, building flavor at the base.
- 1 medium onion, diced: Provides sweetness and depth to the spiced beef filling.
- 1 pound 95% lean ground beef: The hearty protein star of the filling.
- 3 Roma tomatoes, seeded and chopped: Add juicy freshness and subtle acidity that brighten the filling.
- ¼ cup chopped parsley: Injects a fresh herbal note that balances the rich meat.
- 1 teaspoon salt (for filling): Seasoning the filling to perfection.
- 2 teaspoons 7 Spice: A warm, fragrant Lebanese blend that brings layers of flavor.
- 2 teaspoons sumac: Tangy and slightly lemony, a signature spice in Middle Eastern cooking.
- ½ teaspoon cinnamon: Adds a whisper of sweetness and warmth, rounding out the filling beautifully.
How to Make Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe
Step 1: Prepare the Dough
Start by combining warm water, granulated sugar, and instant yeast in a bowl—this little mix wakes up the yeast for a light, tender dough. Once it’s foamy, add the all-purpose flour and salt, stirring until united into a sticky mixture. Transfer this to a floured surface and knead until sticky.
Next, pour in your olive oil and continue kneading until the dough feels soft, smooth, and just lightly sticky to the touch without clinging to your fingers. Pop it into a lightly greased tray and cover it to proof. In about 90 minutes, the dough should double in size, ready for the next phase.
Step 2: Divide and Rest Dough Balls
Once your dough has doubled, gently remove it and split it into 30 equal pieces. Shape these into round balls, then place them on an oiled tray to rest. This last rising, about 30 minutes, lets the dough balls puff up and become incredibly tender and easy to roll.
Step 3: Prepare the Spiced Beef Filling
While the dough is rising, heat olive oil in a medium pan over medium heat. Toss in diced onions and cook slowly until they’re soft and translucent—this sweet base enhances every bite. Add your ground beef and cook until browned through with no pink remaining.
Fold in chopped Roma tomatoes and fresh parsley, seasoning with salt, 7 Spice, sumac, and cinnamon. This blend is what makes the filling uniquely Lebanese, filling your kitchen with enticing aromas that promise so much flavor.
Step 4: Assemble the Sfeehas
Preheat your oven to 425°F and line a baking sheet with parchment paper for a non-stick surface that’s easy to clean. Roll each dough ball into a 4-5 inch circle, then spoon about 2 tablespoons of the spiced beef mixture onto the center.
Pinch two ends of the dough together over the filling, then fold the final side up and pinch together with the first two to seal your meat pie completely. This unique folding method keeps the filling snug and juicy while baking.
Step 5: Bake to Golden Perfection
Place your assembled pies on the baking sheet and bake for 15-20 minutes, until the dough turns a lovely golden brown. The crust should be crisp around the edges and perfectly soft inside, offering a satisfying bite that complements the savory filling beautifully.
How to Serve Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe
Garnishes
These meat pies shine beautifully when served warm with a simple garnish of plain whole milk yogurt, allowing the creamy, tangy notes to balance the richness of the beef. A sprinkle of fresh parsley on top adds a touch of vibrant color and a fresh contrast to the deep spiced flavors, making every bite feel fresh and inviting.
Side Dishes
To complement your Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe, consider pairing them with refreshing salads such as tabbouleh or fattoush, both bursting with fresh herbs and bright acidity. Pickled vegetables, olives, or a simple cucumber and mint salad also make excellent sides, cutting through the richness and bringing balance to the meal.
Creative Ways to Present
If you’re serving these at a gathering, arrange the sfeehas on a large platter surrounded by small bowls of various dips like garlic sauce, tahini, or even a zesty tomato chutney. For a modern touch, try stacking them like mini meat pie towers or serving alongside assorted wraps for an interactive mezze-style spread.
Make Ahead and Storage
Storing Leftovers
If you end up with any leftover Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe, store them in an airtight container in the refrigerator for up to three days. Reheat gently so the dough stays soft and the filling remains succulent.
Freezing
To enjoy these delights later, freeze uncooked assembled sfeehas on a tray until solid, then transfer to freezer bags. They’ll keep well for up to two months. Bake them straight from frozen—just add a few extra minutes to the baking time for perfectly fresh pies anytime.
Reheating
For the best texture when reheating, warm leftover sfeehas in a preheated oven at 350°F for about 10 minutes. This method keeps the crust crisp while thoroughly warming the filling. Avoid microwaving if you want to preserve that delightful flaky texture.
FAQs
Can I use other types of meat instead of beef?
Absolutely! While ground beef is traditional and flavorful, you can substitute ground lamb, turkey, or even chicken for a lighter variation. Adjust the spices slightly to suit the meat you choose for the best flavor.
What is 7 Spice and where can I find it?
7 Spice is a popular Lebanese spice blend typically made from cinnamon, allspice, black pepper, cloves, nutmeg, and cumin. You can find it in Middle Eastern grocery stores or online, or create your own mix at home using common spices.
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance and refrigerate it after the first rise. Just bring it to room temperature and let it rise again before shaping and baking for most tender results.
How do I prevent the dough from sticking while rolling?
Lightly flour your rolling surface and rolling pin, but avoid adding too much flour which can make the dough tough. Additionally, letting the dough rest sufficiently helps it roll out smoothly and easily.
Are Lebanese Meat Pies (Sfeehas) usually eaten plain or with dips?
They’re delicious either way! Traditional serving is often with plain yogurt or labneh to add a fresh, tangy contrast. However, you can also enjoy them with a variety of dips like tahini or garlic sauce depending on your mood.
Final Thoughts
There’s something genuinely magical about making and sharing Lebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe. It’s a culinary journey packed with flavor, texture, and tradition that invites you to enjoy a piece of Lebanese hospitality right in your own kitchen. Give these meat pies a try and experience how a handful of simple ingredients and authentic spices can bring so much joy to every table.
PrintLebanese Meat Pies (Sfeehas) with Spiced Beef Filling Recipe
These Lebanese meat pies, known as sfeehas, are a delightful Middle Eastern appetizer featuring a crispy homemade dough filled with a flavorful spiced ground beef mixture. Perfectly baked until golden brown, they make an impressive snack or starter served warm, optionally accompanied by plain whole milk yogurt for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 pies (serves 15)
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Dough
- 3 cups all-purpose flour
- 1 ¼ cups warm water
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- ¼ cup olive oil
Meat Filling
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 pound 95% lean ground beef
- 3 Roma tomatoes, seeded and chopped
- ¼ cup chopped parsley
- 1 teaspoon salt
- 2 teaspoons 7 Spice mix
- 2 teaspoons sumac
- ½ teaspoon cinnamon
Instructions
- Make the Dough: In a bowl, combine warm water, sugar, and instant yeast. Add flour and salt, mixing until well combined. Transfer dough to a floured surface and knead until sticky. Incorporate olive oil and continue kneading until the dough is soft, smooth, and lightly sticky without residue on fingers. Place dough in a lightly greased tray, cover, and proof until doubled in size, about 90 minutes.
- Divide and Rest Dough Balls: Remove the risen dough and divide it into 30 equal pieces. Shape each into a round ball and place on an oiled tray. Let them sit covered until doubled again, about 30 minutes.
- Prepare the Meat Filling: In a medium pan over medium heat, warm olive oil. Cook diced onions until soft and translucent, approximately 10 minutes. Add ground beef and cook until browned, about 8-10 minutes. Stir in chopped tomatoes and parsley, then season with salt, 7 Spice, sumac, and cinnamon. Remove from heat and let filling cool slightly.
- Assemble the Pies: Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Roll each dough ball into a 4-5 inch circle. Spoon 2 tablespoons of the meat filling into the center of each circle. Pinch two opposite ends of the dough together over the filling, then fold and pinch the last side up to meet and seal with the first two sides, forming a triangular shape.
- Bake: Place assembled pies on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and the dough is cooked through.
- Serve: Serve warm alone or with plain whole milk yogurt as a dipping sauce for a traditional Middle Eastern taste experience.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly without killing it.
- Proofing the dough twice makes it lighter and easier to shape.
- The 7 Spice mix typically includes cinnamon, allspice, cloves, and other warm spices—adjust to your taste for authentic flavor.
- Sealing the pies properly prevents the filling from leaking during baking.
- Using lean beef keeps the pies from becoming too greasy.
- These pies can be made ahead and frozen before baking; bake from frozen adding a few extra minutes to the baking time.
