📝 About This Recipe
Hailing from the ancient city of Baalbek, these open-faced meat pies are a jewel of Lebanese mountain cuisine. Unlike their folded counterparts, Sfiha Baalbakieh features a thin, crispy dough topped with a savory mixture of minced lamb, tangy pomegranate molasses, and crunchy pine nuts. Each bite offers a perfect balance of tart, sweet, and earthy flavors that has made this dish a staple of Lebanese hospitality for generations.
🥗 Ingredients
The Dough (Ajeen)
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (approximately 105°F)
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar (to bloom the yeast)
- 1 teaspoon Salt
- 3 tablespoons Olive oil (extra virgin)
The Meat Filling (Hashweh)
- 500 grams Ground lamb (finely ground with 20% fat content)
- 2 large Yellow onions (grated and drained of excess liquid)
- 2 medium Roma tomatoes (finely diced and seeded)
- 3 tablespoons Pomegranate molasses (high quality for best acidity)
- 1/4 cup Pine nuts (raw)
- 1 tablespoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Plain yogurt (adds tenderness to the meat)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or a stand mixer fitted with a dough hook, combine the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Grate the onions and place them in a fine-mesh sieve, pressing down to remove as much liquid as possible; this prevents a soggy crust.
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6
In a large bowl, mix the ground lamb, drained onions, diced tomatoes, pomegranate molasses, yogurt, pine nuts, and all the spices. Use your hands to ensure everything is thoroughly incorporated.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone, place it inside to heat up. Line two baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball (about 40-50g each).
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9
On a lightly floured surface, roll each ball into a thin circle, about 4 inches in diameter. The dough should be quite thin.
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10
Place about 1.5 to 2 tablespoons of the meat mixture in the center of each dough circle. Spread it out to the edges, pressing down firmly with your fingertips so the meat 'sticks' to the dough.
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11
For the signature Baalbakieh look, you can slightly pinch the edges in four places to create a soft square shape, though round is also traditional.
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12
Transfer the sfihas to the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and crispy, and the meat is fully cooked and sizzling.
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13
Remove from the oven and immediately cover the hot sfihas with a clean kitchen towel for 2 minutes; this lightly steams them to ensure the crust is crispy on the bottom but tender on top.
💡 Chef's Tips
Always drain your onions and tomatoes thoroughly to prevent the dough from becoming soggy during baking. If you don't have Lebanese Seven Spice, mix equal parts black pepper, allspice, cinnamon, cloves, nutmeg, ginger, and fenugreek. For the best flavor, use lamb with a bit of fat; lean meat will dry out at high temperatures. Press the meat filling firmly into the dough with your fingers; this ensures the juices penetrate the bread and the topping doesn't fall off. Use a very hot oven (as high as it goes) to mimic the traditional brick ovens of Baalbek.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh for dipping. Pair with a fresh Fattoush salad to cut through the richness of the lamb. Enjoy with a tall glass of salty Ayran (yogurt drink) or hot Lebanese tea. Offer extra pomegranate molasses on the side for those who love a tangier profile. Serve as part of a Mezze spread alongside hummus and pickled turnips.