Sfeeha (Middle Eastern Meat Pie) Recipe

I grew up with sfeeha on the table—hot, fresh, and served with cold yogurt. This recipe is my simple, homemade take on that delicious memory.

A few baked sfeeha arranged on a serving platter with yogurt sauce and pickled vegetables on the side.

Type of Cuisine:

Middle Eastern

Prep Time: 30 minutes plus 1 hour (for dough to rise).

Cook Time: 15-20 minutes

How Many Servings?

18–22 small sfeeha

Table of Contents

Tips, Tricks & Suggestions
Ingredients
Preparation
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Growing up, Sfeeha was more than just food—it was a family tradition baked into our daily life. I can still remember the aroma drifting through the house as my mom prepared tray after tray of these open-faced meat pies. Whether it was a casual lunch or dinner, we’d often enjoy them warm with a side of simple, cold yogurt—comfort food at its finest.

Across the Middle East, you’ll find Sfeeha served in homes, bakeries, and restaurants alike. It’s a beloved staple on the mezze table, often nestled among dishes like tabbouleh, kibbeh, hummus, and tangy pickled vegetables. There are many regional variations and family twists, and today, I’m sharing mine—a simple, flavor-packed version passed down with love and personal flair.

Unlike some traditional methods, I don’t pre-cook the meat, nor do I mix in yogurt or tahini. My version is clean and bold: a well-balanced mix of lean ground beef and lamb for richness, combined with fresh parsley, onion, garlic, salt, and spice. That’s it. Just real ingredients, real flavor—and honestly, I’m so excited for you to try it.

Ingredients You’ll Need

Dough ingredients measured and ready to mix, including flour, yeast, olive oil, sugar, and warm water in bowls.

All the simple ingredients you need to make soft and fluffy dough for authentic Middle Eastern sfeeha—measured and ready to go.

For the Dough

Organic unbleached all-purpose flour – I like to use organic unbleached flour for its clean flavor, better nutrition, and more natural texture. It forms a soft, elastic dough that holds up beautifully to baking.
Sugar – Helps activate the yeast and adds a subtle hint of sweetness.
Salt – Enhances the flavor and balances the sweetness of the dough.
Instant yeast – Makes the dough rise and gives it a soft, airy texture.
Olive oil – Adds moisture, richness, and flexibility to the dough.
Warm water – Activates the yeast and brings the dough together. Add gradually to get the perfect soft-but-not-sticky consistency.

For the Meat Filling :

Bowl with ground beef, lamb, chopped vegetables, spices, parsley, and pomegranate molasses before mixing.

All the components for a flavorful sfeeha filling—meat, vegetables, herbs, and spices—just before mixing them together.

Ground beef – I choose lean ground beef with only 7% fat. This keeps the filling from shrinking too much or releasing excess grease during baking, so the sfeeha holds its shape and texture.
Ground lamb – I add just half the amount of lamb to the beef. It brings rich flavor and just the right amount of fat to enhance the mix without overpowering it.
Onion – Adds sweetness and moisture as it softens into the meat.
Tomato – Gives the filling a juicy freshness and helps bind everything together.
Jalapeño (optional) – Adds a gentle kick of spice if you want a little heat.
Green bell pepper – Brings a sweet, earthy crunch and subtle color.
Fresh parsley – Brightens the meat mix with a pop of freshness and balance.
Pomegranate molasses – The tangy, slightly sweet secret that lifts and deepens the flavor.
Salt – Essential seasoning to bring all the ingredients to life.
7-spice blend – A warm, fragrant mix of Middle Eastern spices (or sub with allspice, cinnamon, black pepper, paprika).
Toasted pine nuts (optional) – Stirred in at the end for buttery crunch and added texture.

Pro Tips for Perfect Sfeeha Every Time

Use a Stand Mixer with a Dough Hook: I like using a stand mixer to knead the dough—it’s a time-saver and ensures a smooth, even texture.
Let the Dough Rest Between Steps: This is a game-changer: let your dough relax between kneading and shaping. No rush—time makes it soft, airy, and easier to handle.
Balance Your Meat Ratio: Use a 2:1 ratio of lean ground beef to lamb. Avoid all lamb—it can release too much fat and water, making the dough soggy.
Cook the Filling Option (If Preferred): Want extra control? Cook your meat, onion, and garlic filling before assembly. Just let it cool before placing it on the dough.
Add Pomegranate Molasses for Tang: This traditional Lebanese/Syrian ingredient adds a beautiful tang and depth. Don’t skip it!
Chop Ingredients Evenly: Finely chop onions, tomatoes, and peppers to similar sizes so they cook evenly and distribute flavor throughout.
Portion with an Ice Cream Scoop: This simple trick keeps your sfeeha consistent and picture-perfect—no guesswork needed.
Always Test Your Yeast First: Activate your yeast in warm water with a pinch of sugar. No bubbles in 10 minutes? Toss it and start fresh—no one wants flat dough!
Cook Multiple Trays Like a Pro: If you’re baking a big batch, you can cook two trays at once—just use the middle and top racks of your oven. Midway through baking, swap the trays’ positions (top to middle, middle to top) and rotate them 180° to ensure even browning. This helps avoid underbaked bottoms or overbrowned tops. If you have convection mode, even better—it circulates the heat and makes multi-tray baking more consistent.

Sfeeha Variations: Folding Styles & Flavor Twists

Classic Open-Faced Circle (Most Traditional): This is the style you see in most Lebanese and Syrian bakeries. The dough is rolled into small rounds and topped with meat, leaving the edges open. It bakes into a golden flat pie with juicy, exposed filling.
Pinched Square (Armenian or Aleppian Style): Fold up the four sides of your dough circle into a square or diamond, pinching the corners together. This shape keeps the filling snug and gives a beautiful bakery-style look.
Boat-Style (Fatayer Inspired): Pinch two ends of an oval-shaped dough together, leaving the center exposed—almost like a canoe. This is a modern twist often seen in Turkish and Syrian variations.
Fold-Over Triangle: Place the filling in the center and fold three edges inward to form a triangle. It’s a great option if you’re prepping these for freezing or packing for lunch.

Flavor Variations: Cooked Fillings, Yogurt & Tahini

Cooked Meat Filling: Instead of adding the raw mix, sauté your ground meat, onions, garlic, and spices first. Let it cool before placing it on the dough. This method reduces moisture and enhances the savory depth, great for those who prefer precision in texture.
With Yogurt or Tahini: In some regional versions (especially in Syria and Palestine), yogurt or tahini is added to the meat mix for a creamier texture and tangy flavor.

These are great options if you want something different from the classic version or want to recreate the taste of your favorite mezze restaurants.

How to Serve Sfeeha (Middle Eastern Style)

Serve It Fresh from the Oven: Sfeeha is best served warm, right out of the oven, when the dough is soft and the meat is juicy. The aroma alone is irresistible, and the flavors are at their peak when freshly baked.
Add a Side of Cold Yogurt: This was a go-to in my home growing up—a simple side of plain yogurt or laban cools the spices and adds creaminess to each bite. It’s traditional, refreshing, and satisfying.

Sfeeha shines even brighter when it’s part of a full mezze spread. Pair it with:

Tabbouleh – Fresh parsley, bulgur, tomatoes, lemon juice
Kibbeh – Fried or baked bulgur + meat shells filled with seasoned ground beef
Hummus – Smooth chickpea and tahini dip, drizzled with olive oil
Pickled vegetables – Crunchy, tangy, and cuts through the richness
Baba Ghanoush – Smoky eggplant dip for a deeper flavor contrast
Pita bread – For scooping up sides or wrapping with sfeeha

How to Make Sfeeha (Middle Eastern Meat Pie) Recipe

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Step-by-Step Instructions

Activate the Yeast

Foamy, bubbly activated yeast in a small bowl, ready to be added to dough mixture.

In a small bowl, mix the instant yeast with a pinch of sugar and a few tablespoons of warm water (not hot). Let it sit for 5–10 minutes until foamy—this confirms your yeast is active and ready to go.

Mark as complete

Prepare the Dough

Smooth, kneaded dough placed in a bowl, ready to rise for sfeeha preparation.

Start by adding the flour and salt to the bowl of a stand mixer fitted with a dough hook. Once activated, pour the yeast mixture into the mixer with the flour, then begin mixing on low speed. Gradually add the olive oil and warm water as needed, allowing the dough to come together slowly. Mix for about 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Adjust with a little more flour or water to achieve the perfect soft-but-not-sticky texture.

Mark as complete

Let the Dough Rise

Fluffy risen dough transferred to a floured surface, ready to be divided and shaped.

Once the dough is smooth and elastic, keep it in the same mixing bowl. Drizzle a small amount of olive oil into the bottom of the bowl and turn the dough around to lightly coat it—this prevents sticking and helps keep the surface soft.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for about 1 hour, or until it doubles in size.

Mark as complete

Prepare the Meat Filling (While Dough Rises)

Large chunks of tomato, onion, bell pepper, garlic, and jalapeño in a food processor before blending.

Finely chopped tomato, onion, and pepper mixture inside a food processor, ready for straining.

Vegetable mixture draining in a strainer lined with paper towel, set over a bowl to remove excess moisture.

While the dough is rising, prepare the vegetable base for the filling. Add the onion, garlic, bell pepper, hot pepper, and tomato to a food processor. Pulse until finely chopped, but not puréed—be careful not to over-process, as the mixture should still have texture.
Once chopped, transfer the mixture to a fine mesh strainer lined with a paper towel or clean cloth. Let it drain thoroughly to remove excess moisture. This step is key to preventing soggy sfeeha later on.

Mark as complete

Mix the Meat Filling

Strained vegetable mixture being added to a bowl of ground beef and lamb for sfeeha filling.

A hand holding a portion of the sfeeha meat mixture above a bowl, showing its texture and consistency.

Once the vegetable mixture is well strained, combine it with the ground beef and lamb in a large mixing bowl. Add the parsley, pomegranate molasses, salt, and 7-spice blend.
Mix everything together until fully combined. If using toasted pine nuts, fold them in at the end. Cover and refrigerate the filling until you're ready to assemble the sfeeha.

Mark as complete

Divide and Rest the Dough Again

Hands shaping risen dough into smooth balls, ready for resting before shaping into sfeeha.

Once the dough has doubled in size, transfer it to a lightly floured surface. Gently press it down to release any air bubbles, then divide it into equal portions—I made 19 pieces from this batch. Roll each piece into a smooth ball and place them on a parchment-lined tray or surface, making sure to leave space between each one. Cover them with a clean kitchen towel and let them rest for another 15 minutes. This second rest allows the gluten to relax, making the dough easier to shape without shrinking back.

Mark as complete

Shape the Dough

Fingers pressing dough balls into round, flat circles directly on parchment paper.

After the dough balls have rested, it's time to shape them. Working one piece at a time, use your fingertips to gently press and stretch the dough outward, flattening it into a small circle directly where it sits.
There’s no need to roll it out or move it—just press it in place to keep things simple and mess-free. Aim for a shape about 3–4 inches wide with slightly raised edges to help hold the filling.
The dough should feel soft and elastic, making it easy to shape without tearing. If it resists, let it rest a couple more minutes before trying again.

Mark as complete

Fill the Dough

Ice cream scoop placing meat filling onto a round piece of sfeeha dough.

Once your dough circles are shaped, it’s time to fill them. Using an ice cream scoop or a large spoon, place a scoop of the meat mixture directly in the center of each dough circle. Gently spread the filling outward using the back of the spoon or your fingers, leaving about ¼ inch of space from the edges. This border allows the dough to puff up slightly around the filling as it bakes, holding everything neatly in place. Be careful not to overfill—the meat should sit in a thin, even layer for even cooking and the best texture.

Mark as complete

Bake the Sfeeha

Golden brown sfeeha fresh out of the oven on a baking tray, with bubbling meat topping and lightly crisped edges.

Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper. Once the oven is hot, place the filled dough circles onto the tray, leaving space between each one so they bake evenly.

Bake for about 12-15 minutes, or until the dough is golden brown and the meat is fully cooked and slightly caramelized on top.
If you're baking multiple trays, use the middle and top racks, and rotate the trays halfway through—swap their positions and turn them front-to-back for even browning.
Keep an eye on them toward the end—every oven is different!

Mark as complete

10.

Serve and Enjoy

Once baked, remove the sfeeha from the oven and let them cool slightly on the tray. Serve them warm with a side of cold yogurt for a classic, comforting combo.

Mark as complete

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Reviews

Sfeeha (Middle Eastern Meat Pie) Recipe

Rana Madanat

July 21, 2025

These open-faced meat pies are a beloved Middle Eastern classic—soft dough topped with a spiced ground beef and lamb mixture, baked until golden and bursting with flavor. Simple, satisfying, and perfect for sharing.

Type of Cuisine:

Middle Eastern

Prep Time: 30 minutes plus 1 hour (for dough to rise).

Cook Time: 15-20 minutes

How Many Servings?

18–22 small sfeeha

Ingredients:

1X 2X 3X

Adjust Servings

	4 cups unbleached all-purpose flour
	1 tablespoon sugar
	2 teaspoons salt
	1 tablespoon instant yeast
	1/4 cup olive oil
	1 1/2 cup 1½ cups warm water (add slowly, may need slightly more/less)

Meat Filling Ingredients

	1 lb extra lean ground beef
	1/2 lb gound lamb
	1 large yellow onion
	1 large tomatoe
	1 small jelpono optional
	1 green bell peppers
	2 tablespoons finely chopped parsley
	2 tablespoons pomegranate molasses
	salt to taste
	1 tablespoon 7-spice blend (or mix of allspice, cinnamon, black pepper, paprika)
	3 tablespoons toasted pine nuts (optional

Preparation

Activate the Yeast
In a small bowl, mix the instant yeast with a pinch of sugar and a few tablespoons of warm water (not hot). Let it sit for 5–10 minutes until foamy—this confirms your yeast is active and ready to go.

Prepare the Dough
Start by adding the flour and salt to the bowl of a stand mixer fitted with a dough hook. Once activated, pour the yeast mixture into the mixer with the flour, then begin mixing on low speed. Gradually add the olive oil and warm water as needed, allowing the dough to come together slowly. Mix for about 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Adjust with a little more flour or water to achieve the perfect soft-but-not-sticky texture.

Let the Dough Rise
Once the dough is smooth and elastic, keep it in the same mixing bowl. Drizzle a small amount of olive oil into the bottom of the bowl and turn the dough around to lightly coat it—this prevents sticking and helps keep the surface soft. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for about 1 hour, or until it doubles in size.

Prepare the Meat Filling (While Dough Rises)
While the dough is rising, prepare the vegetable base for the filling. Add the onion, garlic, bell pepper, hot pepper, and tomato to a food processor. Pulse until finely chopped, but not puréed—be careful not to over-process, as the mixture should still have texture. Once chopped, transfer the mixture to a fine mesh strainer lined with a paper towel or clean cloth. Let it drain thoroughly to remove excess moisture. This step is key to preventing soggy sfeeha later on.

Mix the Meat Filling
Once the vegetable mixture is well strained, combine it with the ground beef and lamb in a large mixing bowl. Add the parsley, pomegranate molasses, salt, and 7-spice blend. Mix everything together until fully combined. If using toasted pine nuts, fold them in at the end. Cover and refrigerate the filling until you're ready to assemble the sfeeha.

Divide and Rest the Dough Again
Once the dough has doubled in size, transfer it to a lightly floured surface. Gently press it down to release any air bubbles, then divide it into equal portions—I made 19 pieces from this batch. Roll each piece into a smooth ball and place them on a parchment-lined tray or surface, making sure to leave space between each one. Cover them with a clean kitchen towel and let them rest for another 15 minutes. This second rest allows the gluten to relax, making the dough easier to shape without shrinking back.

Shape the Dough
After the dough balls have rested, it's time to shape them. Working one piece at a time, use your fingertips to gently press and stretch the dough outward, flattening it into a small circle directly where it sits. There’s no need to roll it out or move it—just press it in place to keep things simple and mess-free. Aim for a shape about 3–4 inches wide with slightly raised edges to help hold the filling. The dough should feel soft and elastic, making it easy to shape without tearing. If it resists, let it rest a couple more minutes before trying again.

Fill the Dough
Once your dough circles are shaped, it’s time to fill them. Using an ice cream scoop or a large spoon, place a scoop of the meat mixture directly in the center of each dough circle. Gently spread the filling outward using the back of the spoon or your fingers, leaving about ¼ inch of space from the edges. This border allows the dough to puff up slightly around the filling as it bakes, holding everything neatly in place. Be careful not to overfill—the meat should sit in a thin, even layer for even cooking and the best texture.

Bake the Sfeeha
Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper. Once the oven is hot, place the filled dough circles onto the tray, leaving space between each one so they bake evenly. Bake for about 12-15 minutes, or until the dough is golden brown and the meat is fully cooked and slightly caramelized on top. If you're baking multiple trays, use the middle and top racks, and rotate the trays halfway through—swap their positions and turn them front-to-back for even browning. Keep an eye on them toward the end—every oven is different!

Serve and Enjoy
Once baked, remove the sfeeha from the oven and let them cool slightly on the tray. Serve them warm with a side of cold yogurt for a classic, comforting combo.

Recipe Tips & Suggestions

Storing in the Fridge

Once cooled, store leftover sfeeha in an airtight container in the fridge. They’ll stay fresh for up to 4 days. Reheat in the oven or toaster oven at 350°F (175°C) for about 5–7 minutes to bring back that just-baked texture.

Freezing for Later

Sfeeha freezes beautifully! After baking and cooling completely, place them in a single layer on a tray to freeze individually. Once frozen, transfer to a freezer-safe bag or container with parchment paper between layers. They’ll keep well for up to 2 months.

Reheating from Frozen

No need to thaw—just reheat straight from the freezer! Place them on a baking tray in a 350°F (175°C) oven for about 10–12 minutes until heated through and edges are crispy again. Perfect for quick lunches, snacks, or unexpected guests!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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