Best 5 Lebanese Meat Pies Sfeeha Recipes

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In the vibrant tapestry of Lebanese cuisine, where flavors dance and aromas intertwine, there lies a culinary treasure known as "sfeeha", a delectable meat pie that has captivated taste buds for generations. These savory parcels of goodness, boasting a harmonious blend of seasoned minced meat, aromatic herbs, and tangy pomegranate molasses, are a staple in Lebanese homes and a cherished treat at gatherings. Whether enjoyed as a hearty breakfast, a delightful lunch, or a delectable snack, sfeeha offer a culinary journey that embodies the essence of Lebanese hospitality and culinary artistry. Embark on a flavor-filled adventure as we explore the art of crafting the perfect sfeeha, guiding you through each step of this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

LEBANESE MEAT PIES (SFEEHA)



Lebanese Meat Pies (Sfeeha) image

Make and share this Lebanese Meat Pies (Sfeeha) recipe from Food.com.

Provided by Abby Falck

Categories     Savory Pies

Time 50m

Yield 8 pies

Number Of Ingredients 9

1 (1 lb) batch prepared pizza dough or 1 (1 lb) store-bought pizza dough
1 lb ground lamb or 1 lb ground beef
1 medium onion, chopped
1/4 cup pine nuts
2 tablespoons lemon juice
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice

Steps:

  • Preheat oven to 450ºF.
  • Cut the pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
  • Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
  • Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
  • To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
  • Place some of the filling - about 1/4 cup - into the center of the dough.
  • Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.).
  • Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.

Nutrition Facts : Calories 199.3, Fat 16.2, SaturatedFat 6, Cholesterol 41.5, Sodium 356.7, Carbohydrate 3.1, Fiber 0.7, Sugar 1.3, Protein 10.4

LEBANESE MEAT PIES



Lebanese Meat Pies image

These Lebanese meat pies (sfeehas) are a delicious Middle Eastern appetizer. Made with a crispy dough and filled with a spiced meat filling.

Provided by Yumna Jawad

Categories     Appetizer

Time 2h30m

Number Of Ingredients 15

3 cups all-purpose flour
1 ¼ cups warm water
2 teaspoons sugar
2 ¼ teaspoons instant (yeast 1 packet)
2 teaspoons salt
¼ cup olive oil
2 tablespoons olive oil
1 medium onion (diced)
1 pound 95% lean ground beef
3 Roma tomatoes (seeded and chopped)
¼ cup chopped parsley
1 teaspoon salt
2 teaspoons 7 Spice
2 teaspoons sumac
½ teaspoon cinnamon

Steps:

  • Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky.
  • Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.
  • Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.
  • Remove the dough and divide into 30 pieces and reshape to round balls. Let sit in an oiled tray until doubled, about 30 minutes.
  • In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
  • Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the tomatoes and parsley, then season with salt, 7 Spice, sumac and cinnamon.
  • Preheat the oven to 425ºF and line a baking sheet with parchment paper.
  • Roll out the dough in 4-5 inch circles. Place 2 tablespoons of the mixture inside each circle.
  • Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
  • Bake for 15-20 minutes until the tops are golden brown.
  • Serve warm on their own or with plain whole milk yogurt as a dip.

Nutrition Facts : Calories 195 kcal, Carbohydrate 22 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 19 mg, Sodium 493 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LEBANESE LAHM BI AJEEN MEAT PIES SFEEHA RECIPE - LAHM BI AJEEN - LAHMACUN



Lebanese Lahm bi Ajeen Meat Pies Sfeeha Recipe - Lahm bi Ajeen - Lahmacun image

This is our own take on the traditional Lebanese Meat Pies, which are flat breads topped with a spicy and ground meat topping.

Provided by Edgard

Categories     BBQ     Breakfast     Dinner

Time 43m

Number Of Ingredients 13

1 lbs ground beef (, lean)
1 red onion (finely chopped)
1 tomator (finely chopped)
3/4 cup pine nuts
2 tablespoons Pomegranate Molasses
1 teaspoon lemon juice (optional)
1/2 cup parsley leaves (finely chopped without the stems)
2 teaspoons Lebanese 7 Spices
1-2 teaspoons salt
1/2 teaspoon chili powder (or to taste)
6 cups flour
1/2 teaspoon yeast
1.5 teaspoon salt

Steps:

  • To save time, you could substitute with fresh thin-crust pizza dough. But if you're more adventurous, here's how to make this simple dough from scratch.
  • Melt the yeast in 1/2 cup of warm water along with a tiny bit of sugar (1/8th of a teaspoon)
  • Add all dough ingredients to your food processor, and let it knead for a few minutes until you get a dough. Alternatively you could also knead by hand by mixing all ingredients in a bowl.
  • Let the dough rest for 20 minutes as you now prepare the meat fillings.
  • Preheat oven to 500-520 degrees F
  • Once dough is ready, make it into rounds of 8 inches in diameter and 1/3 inch thick
  • Place dough on baking tray that has had some flour sprinkled on
  • Spread 3-4 tablespoons of meat topping evenly on every dough
  • Bake for about 10 minutes or until dough turns a bit golden. You could also end it with a 2-minute broil on High.

Nutrition Facts : Calories 944 kcal, Carbohydrate 124 g, Protein 35 g, Fat 34 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1235 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving

MEDITERRANEAN MEAT PIES (SFEEHA)



Mediterranean Meat Pies (Sfeeha) image

These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!

Provided by LauraG

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h20m

Yield 18

Number Of Ingredients 9

1 pound ground beef
½ pound ground lamb
1 white onion, finely chopped
¾ cup pine nuts
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste
⅓ cup lemon juice
1 egg, beaten
2 (17.3 ounce) packages frozen puff pastry, thawed

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
  • Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
  • Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g

FATAYER (LEBANESE MEAT PIES)



Fatayer (Lebanese Meat Pies) image

This is an old recipe my family brought with them from Lebanon at the turn of the last century.

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h10m

Yield 16

Number Of Ingredients 7

1 tablespoon vegetable oil
2 pounds round steak, cut into small pieces
2 large onion, chopped
½ cup snipped fresh parsley
salt and ground black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
1 tablespoon butter, melted

Steps:

  • Line a baking sheet with parchment paper.
  • Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
  • Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g

Tips:

  • To make the dough, use a stand mixer fitted with the dough hook. This will help you achieve a smooth, elastic dough.
  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
  • Let the dough rest for at least 30 minutes before rolling it out. This will help it become more pliable and easier to work with.
  • When rolling out the dough, use a lightly floured surface to prevent it from sticking.
  • To make the filling, use ground beef that is at least 80% lean. This will help prevent the filling from becoming too greasy.
  • Season the filling generously with spices. This will give it a delicious flavor.
  • When assembling the pies, be sure to seal the edges well. This will prevent the filling from leaking out.
  • Bake the pies until they are golden brown and the filling is cooked through.
  • Serve the pies hot or warm, with your favorite dipping sauce.

Conclusion:

Lebanese meat pies are a delicious and easy-to-make snack or meal. They are perfect for parties, picnics, or potlucks. With a few simple ingredients, you can create a delicious dish that will be enjoyed by everyone. So next time you're looking for a new recipe to try, give Lebanese meat pies a try. You won't be disappointed.

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