📝 About This Recipe
These iconic Middle Eastern meat pies, also known as Sfeeha, feature a pillowy-soft dough topped with a savory, aromatic blend of ground lamb, tangy pomegranate molasses, and crunchy pine nuts. Originating from the Levant, they offer a perfect balance of sweet, sour, and earthy flavors that develop beautifully in a hot oven. Whether served as a centerpiece for a mezze spread or a handheld snack, these pastries are a testament to the rich culinary heritage of Lebanese home cooking.
🥗 Ingredients
For the Dough
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar (to activate yeast)
- 1 1/4 cups Warm water (between 105-115°F)
- 1/4 cup Greek yogurt (room temperature, for softness)
- 1/4 cup Extra virgin olive oil (plus extra for greasing)
- 1 teaspoon Salt
For the Meat Filling
- 1 lb Ground lamb or beef (15-20% fat content is best)
- 1 large Yellow onion (very finely minced)
- 2 medium Roma tomatoes (seeded and finely diced)
- 3 tablespoons Pomegranate molasses (high quality for best tang)
- 1/4 cup Pine nuts (toasted)
- 1 tablespoon Lebanese Seven Spice (or a mix of allspice, cinnamon, and cloves)
- 1/2 teaspoon Cinnamon (extra for warmth)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
-
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.
-
3
Pour the yeast mixture, olive oil, and Greek yogurt into the well. Mix until a shaggy dough forms.
-
4
Knead the dough for about 8-10 minutes by hand (or 5-6 in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
5
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.
-
6
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.
-
7
In a medium bowl, combine the ground meat, squeezed onions, diced tomatoes, pomegranate molasses, pine nuts, Seven Spice, cinnamon, salt, pepper, and parsley. Mix thoroughly with your hands to ensure the spices are evenly distributed.
-
8
Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
-
9
Punch down the risen dough and divide it into 24 equal-sized balls (roughly the size of a golf ball). Cover them with a towel so they don't dry out.
-
10
On a lightly floured surface, roll each ball into a 4-inch circle. For 'open-faced' style, place them on the baking sheet; for 'closed' fatayer, keep them on the board.
-
11
Place about 1.5 tablespoons of meat mixture in the center of each circle. Spread it slightly, leaving a small border.
-
12
To shape, either leave them flat (Sfeeha style) or pinch three sides together toward the center to create a triangular pocket, leaving a small opening in the middle.
-
13
Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown on the bottom and the meat is fully cooked and sizzling.
-
14
Immediately upon removing from the oven, cover the fatayer with a clean kitchen towel for 5 minutes. This traps the steam and ensures a soft, supple crust.
💡 Chef's Tips
Always drain the liquid from your onions and tomatoes; excess moisture is the enemy of a crispy fatayer base. If you don't have Lebanese Seven Spice, mix equal parts allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek, and ginger. For an extra glossy finish, brush the edges of the dough with a little olive oil before baking. Do not overcook the meat; it should remain juicy. The high heat of the oven cooks the thin layer of meat very quickly. You can freeze these after baking; just reheat them in a toaster oven to restore the crust's texture.
🍽️ Serving Suggestions
Serve warm with a side of cold, creamy Labneh or Greek yogurt for dipping. Pair with a fresh Fattoush salad with plenty of sumac and toasted pita chips. A glass of chilled Arak or a tart lemonade with mint complements the savory meat perfectly. Arrange on a platter with pickled turnips and green olives for a traditional mezze experience. Serve alongside a bowl of hot Lentil Soup (Shorbat Adas) for a complete, comforting meal.