Sfeeha (Levantine Meat Pies)
Sfeeha are delightful Levantine meat pies topped with a tangy spiced meat mix and baked to perfection.
Contents (2 sections)▾
Ingredients
- 500 g ground lamb or beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp black pepper
- 1/4 cup pomegranate molasses
- 1 tbsp olive oil
- 1/2 tsp salt
- 250 g all-purpose flour
- 1 tsp salt
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- to taste: fresh parsley, chopped
Steps
In a bowl, combine the flour and 1 tsp salt. In a separate bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until frothy.
Add the yeast mixture to the flour and knead until smooth. Cover and let rise for 30 minutes.
In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until translucent, about 5 minutes. Stir in the ground meat, spices, salt, and pomegranate molasses, cooking until browned, about 10 minutes.
Preheat the oven to 220°C (428°F). Divide the dough into small balls and roll each into a thin round.
Top each round with a spoonful of the spiced meat mixture, leaving a small border. Bake for 12-15 minutes until the edges are golden and the meat is cooked through.
Why this works
Sfeeha’s success lies in the careful balance of flavors and textures. The spiced minced meat is complemented by the tangy burst of pomegranate molasses, which elevates the dish and cuts through the richness of the meat. The dough must be rolled thinly to ensure a crisp base, providing a satisfying contrast to the tender topping. If the dough seems too dry during kneading, add a teaspoon of warm water at a time until it reaches a smooth consistency. If it breaks while rolling, simply patch it up with your fingers or re-knead slightly. Baking at high temperature ensures that the dough cooks quickly while allowing the meat to brown properly, creating a deliciously aromatic pie. The result is a perfectly balanced bite, with the tangy flavor lifting the rich lamb or beef filling.