📝 About This Recipe
Hailing from the coastal city of Tripoli, Lebanon, these iconic square meat pies are a masterclass in balancing savory, sweet, and tangy flavors. Unlike their round counterparts, Sfiha Tripoli is distinguished by its unique 'pinched' square shape and a rich filling of ground lamb enhanced with pomegranate molasses and crunchy pine nuts. These golden, open-faced pastries are a staple of Lebanese 'Mouajjanat' platters, offering a sophisticated burst of Levantine heritage in every bite.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (approx. 110°F)
- 1 tablespoon Instant yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 1/4 cup Olive oil (extra virgin)
The Meat Filling
- 500 grams Ground lamb (20% fat content for juiciness)
- 2 medium Yellow onions (very finely minced)
- 4 tablespoons Pomegranate molasses (high quality, tart)
- 1/3 cup Pine nuts (raw)
- 1 tablespoon Lebanese Seven Spices (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- 1/2 teaspoon Cinnamon (ground)
- 1.5 teaspoons Salt (to taste)
- 2 tablespoons Plain yogurt (adds tenderness to the meat)
- 1 tablespoon Tahini (optional, for depth)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the olive oil, salt, and half of the flour. Mix until combined, then gradually add the remaining flour. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticking to your hands.
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3
Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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4
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; this prevents the pastry from getting soggy.
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5
In a medium bowl, mix the ground lamb, squeezed onions, pomegranate molasses, yogurt, tahini, Seven Spices, cinnamon, salt, and pine nuts. Use your hands to ensure the spices are evenly distributed throughout the meat.
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6
Preheat your oven to 450°F (230°C). This high heat is crucial for a crisp bottom and tender meat. Line two large baking sheets with parchment paper.
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7
Punch down the risen dough and divide it into small balls, roughly the size of a walnut (about 30-40g each).
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8
On a lightly floured surface, roll each ball into a thin circle, about 3-4 inches in diameter.
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9
Place a generous tablespoon of the meat mixture in the center of each circle. Spread it slightly, leaving a small border.
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10
To form the Tripoli square shape, pinch the four 'corners' of the circle together to create a square frame around the meat. The center should remain open.
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11
Transfer the pies to the prepared baking sheets. Bake for 12-15 minutes, or until the edges of the dough are golden brown and the meat is fully cooked and sizzling.
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12
Immediately upon removing from the oven, cover the pies with a clean kitchen towel for 5 minutes. This traps the steam and ensures the crust stays perfectly soft-yet-crisp.
💡 Chef's Tips
Use a high-quality pomegranate molasses; it should be thick and tart, not just sweet syrup. Always squeeze the liquid out of the onions to ensure the dough doesn't become soggy during baking. If you don't have Lebanese Seven Spices, mix equal parts allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger. Do not overcook the meat; the high temperature of the oven cooks the thin layer of lamb very quickly while keeping it juicy. For an extra authentic touch, brush the edges of the dough with a little olive oil before baking for a deeper golden color.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh for dipping. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the lamb. Offer a bowl of extra pomegranate molasses on the side for those who like a tangier bite. A glass of cold Arak (diluted with water) or a hot cup of Lebanese black tea with mint is the perfect beverage pairing. Arrange on a large platter with fresh sprigs of mint, radishes, and green onions.