Lebanese 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.
