Lebanese meat pies are packed with rich, aromatic flavors and a satisfying texture. The soft dough contrasts beautifully with the savory, well-seasoned filling. They are perfect for gatherings, lunchboxes, or casual meals because they are easy to hold and serve. The spices give the filling depth without being overwhelming, and the recipe can be easily customized with different herbs or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
All-purpose flour
Instant yeast
Sugar
Salt
Warm water
Olive oil
For the filling
Ground beef or lamb
Onion, finely chopped
Garlic, minced
Tomato, finely diced
Tomato paste
Pine nuts, optional
Ground cinnamon
Ground allspice
Salt
Black pepper
Lemon juice
Fresh parsley, chopped
Directions
Begin by preparing the dough. In a large bowl, combine the flour, yeast, sugar, and salt. Add warm water and olive oil, then mix until a soft dough forms. Knead the dough for about 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough rises, prepare the filling. In a skillet over medium heat, cook the ground meat with the chopped onion until the meat is browned and the onion is softened. Add the garlic, diced tomato, and tomato paste, then cook for a few minutes.
Stir in the cinnamon, allspice, salt, black pepper, and lemon juice. Cook until the mixture is well combined and slightly thickened. Remove from heat and stir in chopped parsley and optional pine nuts. Allow the filling to cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into small balls. Roll each ball into a small circle. Place a spoonful of the meat filling in the center.
Fold the dough over the filling to create a triangular or slightly open pie shape, pinching the edges together.
Arrange the pies on the prepared baking sheet and bake for about 18 to 22 minutes, or until the dough is golden brown.
Remove from the oven and serve warm with lemon wedges or yogurt sauce.
Open-Faced Meat Pies Instead of folding the dough, leave the filling exposed in the center for a traditional bakery-style version.
Spicy Meat Pies Add chili flakes or cayenne pepper to the filling for extra heat.
Cheese and Meat Version Sprinkle a little mozzarella or feta cheese over the filling before baking.
Vegetarian Pies Replace the meat with a mixture of sautéed mushrooms, lentils, or spinach.
Herb-Filled Pies Add extra herbs like mint or cilantro to give the filling a brighter flavor.
Storage/Reheating
Store leftover meat pies in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in an oven at 350°F (175°C) for about 8 to 10 minutes until warmed through.
They can also be frozen for up to 2 months. Freeze them after baking and cooling completely. Reheat directly from frozen in the oven until heated through.
FAQs
What are Lebanese meat pies called?
They are often called sfiha or sfeeha, depending on the region and style of preparation.
Can I use lamb instead of beef?
Yes, lamb is traditional in many versions and adds a rich flavor.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated overnight before shaping the pies.
Why is my dough not rising?
The yeast may be inactive or the environment may be too cold. Make sure the water is warm and the yeast is fresh.
Can I make these pies smaller?
Yes, they are often made as mini pies for appetizers or party snacks.
What sauce goes well with Lebanese meat pies?
Yogurt sauce, garlic sauce, or a squeeze of lemon juice works very well.
Can I freeze the pies before baking?
Yes, you can freeze them unbaked and bake them later directly from frozen with a slightly longer baking time.
What spices are typically used?
Common spices include cinnamon, allspice, and black pepper, which give the filling its distinctive flavor.
Can I add vegetables to the filling?
Yes, finely chopped peppers, spinach, or mushrooms can be added.
Are Lebanese meat pies served hot or cold?
They are usually served warm, but they can also be enjoyed at room temperature.
Conclusion
Lebanese Meat Pies are a flavorful and comforting dish with soft dough and a richly seasoned filling. Whether served as a snack, appetizer, or part of a larger meal, these savory pastries are always satisfying. Their warm spices and tender texture make them a classic favorite that is perfect for sharing with family and friends.
Lebanese Meat Pies (Sfiha) are soft, golden Middle Eastern pastries filled with flavorful spiced ground beef or lamb, onions, tomatoes, and warm spices. These savory hand pies are baked until perfectly tender and are ideal as appetizers, snacks, or light meals. Lebanese meat pies are delicious served warm with lemon wedges or yogurt sauce.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 40 minutes
Yield:6 servings
Category:Appetizer / Snack
Method:Baking
Cuisine:Middle Eastern
Diet:Halal
Ingredients
For the Dough
3 cups all-purpose flour
2 ¼ teaspoons instant yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil
For the Filling
1 pound ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
1 small tomato, finely diced
1 tablespoon tomato paste
¼ cup pine nuts (optional)
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine flour, instant yeast, sugar, and salt.
Add warm water and olive oil, mixing until a soft dough forms.
Knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and allow it to rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, heat a skillet over medium heat and cook the ground meat with chopped onion until browned.
Add garlic, diced tomato, and tomato paste. Cook for a few minutes until combined.
Stir in cinnamon, allspice, salt, black pepper, and lemon juice. Cook until the mixture thickens slightly.
Remove from heat and mix in chopped parsley and pine nuts if using. Let the filling cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into small balls. Roll each into a small circle.
Place a spoonful of filling in the center of each circle.
Fold the dough into a triangular or slightly open pie shape, pinching the edges.
Arrange pies on the baking sheet and bake for 18–22 minutes until golden brown.
Serve warm with lemon wedges or yogurt sauce.
Notes
Allow the filling to cool before placing it on the dough to prevent the dough from becoming soggy.Pine nuts add a traditional nutty flavor but can be omitted if desired.These pies can be made open-faced for a more traditional bakery-style Lebanese sfiha.A squeeze of fresh lemon juice enhances the flavor when serving
