📝 About This Recipe
Hailing from the heart of the Levant, Sfiha (also known as Lahm Bi Ajeen) are irresistible open-faced meat pies featuring a soft, pillowy dough topped with a rich, spiced ground lamb mixture. The magic lies in the balance of tangy pomegranate molasses, sweet grated onions, and warming spices like allspice and cinnamon. These hand pies are a masterpiece of Middle Eastern comfort food, offering a perfect blend of textures and deeply aromatic flavors in every bite.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (around 110°F/45°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 teaspoon Fine sea salt
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Greek yogurt (at room temperature for a softer crumb)
The Meat Topping
- 1 pound Ground lamb (80/20 lean-to-fat ratio is ideal)
- 1 large Yellow onion (finely grated and squeezed of excess juice)
- 2 medium Roma tomatoes (finely diced and drained of liquid)
- 3 tablespoons Pomegranate molasses (adds essential tang and depth)
- 1 tablespoon Tahini (optional, for a creamy finish)
- 1 teaspoon Ground allspice
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Aleppo pepper (or red pepper flakes for a mild kick)
- 1/4 cup Pine nuts (for topping)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a small bowl, combine 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 the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture, olive oil, and Greek yogurt.
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3
Knead the dough by hand or with a dough hook for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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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. In a large bowl, combine the ground lamb, grated onion, diced tomatoes, pomegranate molasses, tahini, allspice, cinnamon, Aleppo pepper, and chopped parsley.
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6
Mix the meat filling thoroughly with your hands to ensure the spices and molasses are evenly distributed. Place the mixture in a fine-mesh sieve over a bowl for 15 minutes to drain any excess liquid; this prevents the pastry from becoming soggy.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up. Line two large baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into 12-15 equal-sized balls (about the size of a golf ball). Cover them with a towel and let them rest for 10 minutes.
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9
On a lightly floured surface, roll each ball into a thin circle, about 4-5 inches in diameter. The dough should be thin but sturdy.
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10
Place the dough circles on the prepared baking sheets. Spread about 2 tablespoons of the meat mixture onto each circle, leaving a very small border around the edge. Use your fingertips to press the meat firmly into the dough.
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11
Press 3-4 pine nuts into the center of each pie for a traditional finish.
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12
Bake in the preheated oven 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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13
Remove from the oven and immediately cover the pies with a clean kitchen towel for 5 minutes. This traps the steam and ensures the crust stays soft and pliable rather than becoming crunchy.
💡 Chef's Tips
Always drain your grated onions and diced tomatoes; excess moisture is the enemy of a perfect Sfiha and will lead to a soggy base. If you don't have pomegranate molasses, you can substitute with a mixture of balsamic glaze and a squeeze of lemon, though the flavor profile will change slightly. Pressing the meat firmly into the dough is crucial; as the meat cooks, it shrinks, and pressing it down ensures it stays attached to the pastry. For a more traditional Lebanese style, you can pinch the sides of the dough to create a square or 'boat' shape instead of leaving them flat. Store leftovers in an airtight container in the fridge; they reheat beautifully in a dry skillet over medium heat.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh or Greek yogurt drizzled with olive oil. Pair with a fresh, zesty Fattoush salad or a traditional Tabbouleh to cut through the richness of the lamb. Offer fresh lemon wedges on the side; a squeeze of citrus right before eating brightens the spices. Accompany with a plate of pickled turnips (Kabees El Lift) and fresh mint leaves for an authentic experience. Enjoy with a glass of chilled Arak or a hot cup of mint-infused black tea.