Lebanese Meat Pies
These Lebanese meat pies (sfeehas) are a delicious Middle Eastern appetizer. Made with an easy dough and stuffed with a spiced meat filling.
Servings: 10 servings
Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup warm water
- ¼ cup olive oil
- 2 ¼ teaspoons instant yeast 1 packet
- 2 teaspoons granulated sugar
- 2 teaspoons salt
Instructions
Make the Dough and Filling
- In a stand mixer fitted with the hook attachment, mix the flour, water, oil, yeast, sugar and salt on medium-low for 1 minute, until it comes together in a shaggy mixture. Increase the speed to medium-high and continue to mix for 8-10 more minutes, until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.
- Lift the dough from the bowl, lightly oil the bowl and return the dough back to the oiled bowl. Cover the bowl with a slightly damp kitchen towel and set aside at room temperature for 60-90 minutes, or until the dough has puffed and risen to double its volume.
- Remove the dough and divide into 20 pieces, about 30 grams each, and shape into round balls. Place the balls seam-side down on a large baking sheet lined with parchment paper for 30 minutes.
- Meanwhile, place all the ingredients for the meat filling in a large bowl and mix until well combined.
Assemble & Bake
- Preheat the oven to 400ºF and grease another large baking sheet with olive oil.
- Use a rolling pin to roll out the dough to 5-inch circles. Place 2 tablespoons of the mixture inside each circle and press down to flatten into the dough, leaving about 1-inch space around the edges.
- Fold up two opposite sides of the dough, then fold up the other two opposite sides. Pinch the sides up to form a square with four pointy edges.
- Place on the oiled baking sheet, and 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.
Notes
Storage: Store any leftovers in an airtight container. They will last about 4 days in the fridge. Reheat in the microwave or oven until warmed through.
Freezing Instructions: You can freeze the meat pies before cooking by placing them on a baking sheet in the freezer. When frozen, transfer to an airtight container or freezer bag and keep for 3 months. You can also freeze the baked meat pies after they’ve cooled completely for up to 3 months.
This recipe has been updated in March 2026, but if you like the original version, you can still find it here:
Dough
3 cups all-purpose flour
1 ¼ cups warm water
2 teaspoons granulated sugar
2 ¼ teaspoons instant yeast 1 packet
2 teaspoons salt
¼ cup olive oil
Meat Filling
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
Instructions
Make the Dough
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 tray 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.
Make the stuffing
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.
Assemble & Cook
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.
3 cups all-purpose flour
1 ¼ cups warm water
2 teaspoons granulated sugar
2 ¼ teaspoons instant yeast 1 packet
2 teaspoons salt
¼ cup olive oil
Meat Filling
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
Instructions
Make the Dough
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 tray 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.
Make the stuffing
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.
Assemble & Cook
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
Serving: 2pies | Calories: 269kcal | Carbohydrates: 31g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 622mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 3mg
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