📝 About This Recipe
Hailing from the ancient City of the Sun, Baalbek, these open-faced meat pies are a masterclass in Lebanese pastry. Unlike their triangular cousins, Sfiha Baalbakieh are meticulously pinched into square 'frames' that hold a juicy, spiced lamb filling enriched with tangy pomegranate molasses and crunchy pine nuts. While enjoyed throughout the day, they are a legendary breakfast staple in the Bekaa Valley, traditionally served alongside cold yogurt to fuel a busy morning.
🥗 Ingredients
The Dough (Al-Ajina)
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar (to activate yeast)
- 1.5 cups Warm water (approx. 110°F)
- 1/4 cup Olive oil (extra virgin)
- 1 teaspoon Salt
The Filling (Al-Hashweh)
- 500 grams Ground lamb (20% fat content for juiciness)
- 2 large Yellow onions (very finely minced)
- 2 medium Roma tomatoes (seeded and finely diced)
- 3 tablespoons Pomegranate molasses (high quality for tartness)
- 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 cracked)
- 1 tablespoon Labneh (optional, for a creamier texture)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Knead the dough for about 8-10 minutes by hand (or 5 minutes in a mixer) until it is smooth, elastic, and no longer 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 hour or until doubled in size.
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5
While the dough rises, prepare the filling. Place the finely minced onions in a fine-mesh sieve and squeeze out as much liquid as possible to prevent a soggy crust.
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6
In a large bowl, combine the ground lamb, squeezed onions, diced tomatoes, pomegranate molasses, pine nuts, Seven Spice, cinnamon, salt, pepper, and labneh (if using).
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7
Mix the filling thoroughly with your hands until well combined. Do not overwork the meat; just ensure the spices and molasses are evenly distributed.
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8
Preheat your oven to 475°F (245°C). This high heat is crucial for achieving a crispy base while keeping the meat tender.
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9
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball. Cover them with a towel so they don't dry out.
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10
On a lightly floured surface, roll each ball into a thin circle (about 3-4 inches in diameter).
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11
Place a generous tablespoon of the meat mixture in the center of the dough circle, flattening it slightly but leaving a small border.
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12
To create the signature Baalbakieh shape, pinch the four 'corners' of the circle to form a square frame around the meat. The corners should be pinched tightly so they don't open during baking.
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13
Place the pies on a parchment-lined baking sheet and bake for 12-15 minutes, or until the edges are golden brown and the meat is fully cooked.
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14
Remove from the oven and immediately cover with a clean kitchen towel for 5 minutes; this traps a little steam to soften the crust just enough to make it pliable but still crisp.
💡 Chef's Tips
Always squeeze the liquid out of your onions and tomatoes; excess moisture is the enemy of a crispy Sfiha. If you don't have Lebanese Seven Spice, mix equal parts black pepper, allspice, cinnamon, cloves, nutmeg, ginger, and coriander. Use a high-fat content lamb (or a mix of beef and lamb) to ensure the filling stays moist under the high oven heat. Seal the corners very firmly with a deep pinch; as the dough rises in the oven, it tends to want to unfold. For an extra touch of luxury, brush the dough edges with a little olive oil or melted butter immediately after baking.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh or Greek yogurt for dipping. A fresh plate of 'Sallata' (radishes, fresh mint, green onions, and cucumbers) provides a refreshing crunch. Pair with a hot cup of Lebanese black tea infused with fresh mint leaves. For a traditional breakfast, serve alongside a soft-boiled egg or a side of brined olives.