Sfeeha
Sfeeha, also known as Lebanese meat pies, is a delightful Middle Eastern dish that combines a soft, homemade dough with a flavorful and aromatic meat filling. The filling, made with ground beef or lamb, is elevated by the addition of tangy pomegranate molasses, creamy yogurt, and warm spices like allspice and cinnamon, creating a perfect balance of savory and slightly sweet flavors. These hand-held pies are topped with optional pine nuts for added texture and brushed with a golden egg wash, making them as visually appealing as they are delicious. Whether enjoyed warm from the oven or at room temperature, Sfeeha is perfect as a starter, snack, or part of a mezze spread. With its blend of Middle Eastern flavors and simple yet satisfying preparation, this recipe brings a taste of authentic Lebanese cuisine to your table!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1.5 cups Warm water
- 4 tablespoons Olive oil
- 1 pound Ground beef or lamb
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 2 tablespoons Plain yogurt
- 2 tablespoons Pomegranate molasses
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Pine nuts (optional)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a small bowl, dissolve the active dry yeast and sugar in 1/2 cup of warm water. Let it sit for 5-10 minutes until it blooms and becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the bloomed yeast, remaining warm water, and olive oil.
Mix the dough with a spatula or your hands until it comes together, then knead on a floured surface for 7-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. In a large skillet over medium heat, cook the ground beef or lamb until browned, breaking it apart with a spoon. Drain any excess fat.
Add the finely chopped onion and cook for 2-3 minutes until softened. Stir in the chopped tomato, plain yogurt, pomegranate molasses, ground allspice, ground cinnamon, salt, and black pepper. Cook for 5-7 minutes until the mixture is well combined and thickened. Add pine nuts if desired, then remove from heat and let cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 16 equal pieces. Roll each piece into a small ball, then flatten each ball into a thin circle, about 4-5 inches in diameter.
Place 2 tablespoons of the meat mixture in the center of each dough circle, spreading it out slightly while leaving a 1-inch border around the edges.
Fold the edges of the dough slightly over the filling to form a border, pinching to create a square or diamond shape if desired.
Arrange the Sfeeha on the prepared baking sheet. In a small bowl, whisk together the egg and milk to create an egg wash, then brush the edges of the dough for a golden finish.
Bake the Sfeeha in the preheated oven for 18-20 minutes, or until the dough is golden brown and the filling is cooked through.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 442.8 g | 161% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 62.5 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 334 mg | 26% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
