Lebanese Meat Pies / Sfeeha

Ingredients

• 500 g (½ kg)ground beef
• 1 smalltomato, chopped
• 1 smallonion, chopped
• 240 ml (1 cup)crushed tomatoes
• 30 ml (2 tbsp)pomegranate molasses
• 30 ml (2 tbsp)oil
• 10 ml (2 tsp)salt
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)seven-spice blend
• Amount not specifieddough, made with milk for a softer result or with water

Instructions

1. 1

   Mix the filling

   Chop the onion and tomato and add them to the beef with the crushed tomatoes, pomegranate molasses, oil, salt, black pepper and seven-spice blend. Mix, then refrigerate for a couple of hours before using.

2. 2

   Make the dough

   Prepare the dough with milk if you want a very soft result, or use water instead.

3. 3

   Drain the filling

   Transfer the sfeeha filling to a strainer and let the liquid drain away.

4. 4

   Preheat the oven

   Heat the oven to 260°C (500°F).

5. 5

   Shape the pies

   Roll the dough very thin and cut out rounds. Add filling to each round and close the dough around it.

6. 6

   Bake and cool

   Broil the pies for 1 minute, then bake at 260°C (500°F) for a couple of minutes, until golden. Remove them, brush with oil and set them on a cooling rack.

What are sfeeha?

Sfeeha are small Lebanese meat pies, commonly made with spiced minced meat in a thin dough casing. They belong to a broad family of filled savoury pastries found across the Levant, with recipes and shapes varying from kitchen to kitchen.

This version combines beef with tomato, onion, pomegranate molasses and seven-spice blend. Chilling the mixture and draining it before shaping helps control moisture in the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 38g protein, 55g carbs, 30g fat.

The beef supplies most of the protein and fat, while the dough contributes much of the carbohydrate; the tomatoes and onion add smaller amounts of carbohydrate. Serve a portion with salad or other vegetables for a more balanced plate. The dough quantities are not provided, so nutrition can only be estimated roughly.

The filling ingredients

Beef: Ground beef forms the hearty base; a little fat in the mince helps keep the filling savoury and moist.

Tomato and onion: Fresh chopped vegetables add moisture and flavour, while crushed tomatoes help bind the mixture. The extra liquid is why draining matters.

Seasoning: Pomegranate molasses brings a sweet-sour note, and black pepper, salt and seven-spice blend give the meat its warmth.

Chill, then drain

Chilling: Rest the mixed filling in the fridge for a couple of hours, as directed, so it is cold and easier to handle when you shape the pies.

Draining: Let the mixture sit in a strainer until excess liquid runs off. This is especially useful when the tomatoes release a lot of juice; a wet filling can make thin dough difficult to seal.

Choosing milk or water

Milk: The recipe suggests milk in the dough for a very soft result. The amount and remaining dough ingredients are not specified, so use the proportions from your chosen dough recipe.

Water: Water is offered as an alternative. Whichever you use, roll the dough thinly as directed and seal the edges well around the filling.

Shaping and baking

Thin rounds: Roll the dough very thin and cut round shapes, keeping them large enough to hold the filling and close securely. Avoid overfilling, which can make the seams split.

High heat: Bake at 260°C (500°F), with a 1-minute broil first, then continue baking for a couple of minutes until golden. Ovens and pie sizes vary, so use the colour cue and keep a close eye on them.

Serving the pies

Serve the sfeeha warm, either as a snack or as part of a meal. A crisp salad, chopped vegetables or plain yoghurt makes a fresh contrast to the rich, spiced filling.

The recipe does not specify a serving size by pie count, so divide the finished batch evenly among four people if serving it as the main dish.

Recipe notes & tips

• Chop the onion and tomato finely so they mix evenly into the beef.
• Give the filling the full couple of hours to chill before shaping.
• Drain the filling well, especially if it looks watery after chilling.
• Keep the oven door closed as much as possible during the short, high-heat bake.
• Set the baked pies on a cooling rack so air can circulate underneath.

Variations

• Extra spice: Increase the black pepper slightly if you prefer a sharper filling.
• Herby finish: Serve the pies with chopped fresh herbs for a fresh contrast.
• More tang: Add a little extra pomegranate molasses to the filling, keeping the mixture drainable.
• Smaller pies: Cut smaller dough rounds and use less filling in each one.
• Water dough: Use water rather than milk in the dough for the alternative suggested in the recipe.

Common mistakes to avoid

• Skipping the chill: The filling is harder to handle; refrigerate it for a couple of hours before shaping.
• Leaving excess liquid: Wet filling can soften the dough; strain it before use.
• Rolling too thick: Thick dough may not cook through as quickly; roll it very thin as directed.
• Overfilling: Too much filling can prevent the rounds from closing; use only enough to seal the edges securely.
• Walking away from the oven: The pies bake quickly at high heat; watch for the golden colour and remove them promptly.

How to store

Cool the pies, then refrigerate them in a covered container and eat within 3 days. Reheat in a hot oven until warmed through; the dough may soften slightly after storage.

Frequently asked questions