-
View
Sfeeha, a traditional Lebanese meat pie, is a savoury pastry that embodies the rich flavours and cultural heritage of Lebanon. This dish is a beloved staple in Lebanese cuisine, often enjoyed as a snack, appetizer, or part of a mezze spread.
Sfeeha is cherished for its delicious filling, tender dough, and the way it brings people together around the table.
What Is Sfeeha?
Sfeeha is a small, open faced pie filled with a spiced meat mixture, typically made with ground lamb or beef. These pies are known for their unique square shape, with the edges of the dough folded up slightly to hold the filling in place.
Sfeeha can be found in bakeries across Lebanon and is also a popular homemade treat, often served during family gatherings, festive occasions, or simply as a satisfying snack.
Ingredients and Taste
The filling of Sfeeha is what truly makes this dish stand out. It’s a flavourful blend of ground meat, usually lamb or beef, mixed with onions, tomatoes, pine nuts, and a variety of spices.
The seasoning often includes cinnamon, allspice, and sometimes a touch of pomegranate molasses, which adds a subtle sweetness and tanginess to the meat.
The dough is soft and slightly chewy, providing the perfect vessel for the savoury filling. When baked, the edges of the Sfeeha become golden and crisp, while the centre remains moist and bursting with flavour.
The combination of spiced meat, aromatic onions, and juicy tomatoes creates a rich and hearty taste experience that’s both comforting and satisfying.
A Taste of History
Sfeeha has deep roots in the Levantine region, particularly in Lebanon. Its origins are tied to the tradition of using simple, readily available ingredients to create nourishing and flavourful dishes.
The concept of meat pies can be traced back to ancient times, but the Lebanese have made Sfeeha their own by infusing it with local spices and flavours that reflect the region’s culinary traditions.
In Lebanon, Sfeeha is often associated with the town of Baalbek, which is famous for its version of this dish. The Baalbek Sfeeha is particularly known for its thin, crispy crust and the use of lamb meat, which is a hallmark of the area’s cuisine.
Traditional Lebanese Sfeeha Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 2 tbsp olive oil
- 3/4 cup warm water
For the Filling:
- 250g ground lamb or beef
- 1 onion, finely chopped
- 1 tomato, finely diced
- 1/4 cup pine nuts, toasted
- 1/4 cup parsley, finely chopped
- 2 tbsp lemon juice
- 1 tsp ground allspice
- Salt and pepper to taste
- 2 tbsp olive oil
Directions
To begin, mix the flour, salt, sugar, and instant yeast in a large bowl. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise for 1 hour or until it doubles in size.
While the dough is rising, prepare the filling. Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until softened. Add the ground meat and cook until browned, breaking it up as it cooks.
Add the diced tomato, pine nuts, parsley, lemon juice, ground allspice, salt, and pepper to the meat mixture. Stir well and cook for an additional 5 minutes until the mixture is well combined and any excess liquid has evaporated. Remove from heat and let it cool slightly.
Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into small, equal-sized balls, about the size of a golf ball. Roll each ball into a thin circle, about 4 inches in diameter.
Place a tablespoon of the meat filling in the centre of each dough circle. Fold the edges over the filling to create an open-faced square or triangle shape, pinching the corners to seal them.
Place the filled dough on a baking sheet lined with parchment paper. Repeat the process with the remaining dough and filling, spacing the pies evenly on the baking sheet.
Bake the Sfeeha in the preheated oven for 15-20 minutes or until the dough is golden brown and cooked through. The edges should be crispy, and the filling should be hot.
Serve the Sfeeha warm, garnished with a sprinkle of fresh parsley if desired. These savoury pies can be enjoyed as an appetizer, main dish, or part of a mezze spread, accompanied by yogurt or a simple salad.
Leave a Review