📝 About This Recipe
While traditional Sfiha is often baked, this fried version—popular in various Levantine households—transforms the classic meat pie into a decadent, crispy-shelled pocket of savory delight. The dough is infused with olive oil for elasticity, while the filling features a complex blend of ground lamb, tangy pomegranate molasses, and warm Middle Eastern spices. These golden parcels offer a satisfying shatter with every bite, revealing a succulent, aromatic center that is truly irresistible.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (to bloom the yeast)
- 1 cup Warm water (approximately 105°F)
- 1/4 cup Extra virgin olive oil
- 1 teaspoon Salt
The Savory Meat Filling
- 1 lb Ground lamb or beef (80/20 fat ratio for moisture)
- 1 large Yellow onion (very finely grated and drained of excess liquid)
- 1 large Roma tomato (seeded and finely diced)
- 2 tablespoons Pomegranate molasses (for a signature tangy finish)
- 1/4 cup Pine nuts (lightly toasted)
- 1.5 teaspoons Seven Spice blend (Baharat)
- 1/2 teaspoon Cinnamon
- 1/4 cup Fresh parsley (finely chopped)
- to taste Salt and Black Pepper
For Frying
- 3-4 cups Neutral oil (Grapeseed or Vegetable oil for deep frying)
👨🍳 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 and pour in the yeast mixture and olive oil.
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3
Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticking to your hands. Place it in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. In a large bowl, mix the raw ground meat, grated onion, diced tomato, pomegranate molasses, toasted pine nuts, parsley, and all the spices.
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5
Use your hands to thoroughly incorporate the filling ingredients. If the mixture seems too wet, place it in a fine-mesh sieve for 10 minutes to drain any excess juices from the vegetables.
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6
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball (about 40-50 grams each).
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7
On a lightly floured surface, roll each ball into a thin circle, about 4 inches in diameter. The dough should be thin but sturdy enough to hold the meat.
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8
Place a tablespoon of the meat mixture in the center of the dough circle. Spread it slightly, leaving a small border.
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9
Fold the dough over the meat to create a semi-circle (like an empanada) or pinch four corners toward the center to create a square-shaped pocket. Ensure the edges are pinched very tightly to prevent opening during frying.
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10
Heat the frying oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C).
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11
Carefully slide 3-4 sfihas into the hot oil. Do not overcrowd the pot. Fry for 3-4 minutes per side, turning once, until they are a deep golden brown and the meat inside is fully cooked.
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12
Use a slotted spoon to remove the sfihas and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately while hot.
💡 Chef's Tips
Always drain the grated onions and diced tomatoes; excess moisture will make the dough soggy and cause the oil to splatter. If you are worried about the raw meat cooking through, you can lightly sauté the filling first, though the traditional fried version cooks the meat perfectly in the hot oil. Use a fork to crimp the edges of the dough for an extra-secure seal and a decorative finish. To test if the oil is ready without a thermometer, drop a small piece of dough in; if it bubbles vigorously and rises to the surface immediately, it’s ready. Keep the assembled sfihas covered with a dry towel while you wait to fry them so the dough doesn't dry out.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Labneh or Greek yogurt for dipping. Pair with a fresh Fattoush salad to cut through the richness of the fried pastry. A drizzle of extra pomegranate molasses over the top adds a beautiful sweet-tart contrast. Enjoy with a glass of salty Arak or a hot cup of mint tea. Offer a side of pickled turnips (Lidft) and fresh green chilies for an authentic experience.