Lebanese Meat Pies Or Sfeehas

Lebanese meat pies or sfeehas ar savory pastries that ar historically served like pizzas or as very little triangles of heavy bread filled with a saporous ground lamb or beef filling. Lebanese meat pies are often created in giant sizes to be devoured for a main meal or smaller for appetizers!

Lebanese Meat Pies Or Sfeehas

I created my Lebanese meat pies into giant, dinner/lunch sized parts as a result of that’s however I bear in mind them being. These also can be created smaller to function appetizers.

Lebanese Meat Pies Or Sfeehas

For the dough:

  • 3 tablespoon powdered milk
  • 3 teaspoon quick-rising active dry yeast
  • 1/4 teaspoon salt
  • 2 tablespoon sugar
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 3 2/3 cup self rising flour + additional more for rolling dough
  • 3/4 cup oil (such as canola or vegetable)
  • 1 cup warm water (105 – 115 degrees F)

For the sfeeha filling:

  • 1 large onion, chopped
  • 3 tomatoes, diced
  • 1 lb. ground beef or lamb
  • 2 tablespoons sumac powder
  • 2 tablespoon ghee (clarified butter)
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon all spice
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Serve with:

  • greek yogurt
  • lemon wedges

For the dough:

  1. Put the flour, powdered milk, yeast, salt, and sugar in a large mixing bowl. Give it a good whisk so that all the ingredients are mixed. Create a well in the middle, add oil and eggs to well. Using a wooden spoon, stir as you add the water. When the dough starts to come together, dump it out onto a work surface. Knead the dough for 3-4 minutes. Dough will look wet and sloppy and doesn’t really hold it’s shape. Place it in a bowl and loosely cover it with plastic wrap or a towel. Let the dough rise in a warm spot, like the oven (turned off, of course) for 1 hour. While it’s rising, prepare the filling.

For the sfeeha filling:

  1. Heat the ghee in a large skillet on medium heat. Sauté the onions for 3 minutes. They should just start to turn translucent. Add the ground beef or lamb. Brown the meat for 10-12 minutes. Increase the flame to medium high and add the tomatoes. Continue to cook for 8-9 more minutes or until the tomatoes start to shrivel and most of the liquid dries up.
  2. Add the salt, cinnamon, all spice, cayenne, and sumac. Give it a stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 more minute. Turn the stove off and add the lemon juice and chopped parsley. Let the filling cool for 15 – 20 minutes.

To assemble the meat pies:

  1. Divide the dough into 16 equal sized balls for larger sfeehas or 32 for appetizer sized ones. Before rolling out each dough ball spread a teaspoon or two of flour on work surface. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don’t be tempted to add more flour. Roll out dough into a 5-6 inch circle.
  2. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller use 1 tablespoon). Grab 2 ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides. Place on a parchment or silicone lined baking sheet, 6 per sheet for large and 12 for minis. (see pictures in post for detailed step-by-step directions).
  3. Let pies rest for 10-15 minutes while the oven is preheating. Place 2 racks equal distance apart from each other in the oven. Preheat oven to 425 degrees F. Bake for 12-15 minutes or until they start turning lightly golden brown. Mine took exactly 12 minutes. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges.

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