Sfiha
Sfiha, a traditional Lebanese meat pie, combines seasoned ground lamb or beef with aromatic spices, all encased in a flavorful dough. Perfect as an appetizer or main dish, this recipe offers a taste of Lebanon right in your kitchen.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix the raw ground lamb, onion, garlic, allspice, cinnamon, cumin, tomato, pomegranate molasses, pine nuts, salt, and pepper; keep the mixture cold and do not precook it.
- 2
In a mixing bowl, combine flour, yeast, and sugar. Gradually add warm water and mix until a dough forms.
- 3
Knead the dough on a floured surface for about 5 minutes until smooth. Let it rise in a covered bowl for 1 hour or until doubled in size.
- 4
Preheat your oven to 375°F (190°C).
- 5
On a floured surface, roll out the dough and cut it into circles, about 4 inches in diameter.
- 6
Spread a thin spoonful of raw meat mixture over each circle, leaving a narrow rim; pinch the edges into the traditional open diamond or boat shape.
- 7
Arrange the sfiha on a baking sheet and brush with the remaining olive oil.
- 8
Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before serving.
Cook notes
Tips
Serve warm for the best flavor.
Pair with a side of tabbouleh for a complete meal.
For extra spice, add a pinch of cayenne to the meat mixture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- To keep Sfiha fresh, store in an airtight container in the fridge.
- Reheat in the oven to restore crispness before serving.
- For longer preservation, freeze uncooked sfiha before baking.
Substitutions
- Ground lamb can be replaced with ground turkey for a lighter option.
- Pine nuts can be substituted with sunflower seeds for a nut-free version.
- Olive oil can be swapped for vegetable oil if preferred.
What to Serve With
- Tabbouleh salad
- Hummus
- Plain yogurt
Common Mistakes
- Avoid overfilling the sfiha to ensure they seal properly.
- Make sure to let the dough rise for the full hour for best texture.
- Don't skip seasoning the meat; it enhances the flavor significantly.
Recipe FAQ
Can I use chicken instead of lamb for Sfiha?
Yes, ground chicken can be used as a substitute for lamb or beef.
How do I store leftover Sfiha?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Sfiha?
Yes, you can freeze Sfiha before baking. Just thaw, then bake as instructed.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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