As I stood in my kitchen, the warm scent of spices wafted through the air, instantly transporting me to the bustling streets of Lebanon. That’s when it hit me! This delectable recipe for Lebanese Meat Pies, or “Sfeeha,” is not only a tribute to my love for homemade food but also a solution to those dreary weeknight dinners. You know, the ones where takeout seems like the only option?
These little pockets of joy combine a tender, flaky dough filled with savory ground beef, aromatic herbs, and a hint of warm spices. Perfect for gatherings or for indulging yourself after a long day, they’re just as delightful fresh out of the oven as they are packed for lunch the next day. So grab your apron, because I can’t wait to show you how to create a dish that will have everyone coming back for seconds!
Why are Lebanese Meat Pies so irresistible?
Flavorful filling: Loaded with ground beef, fresh herbs, and spices, each bite bursts with an incredible taste.
Homemade goodness: Achieving the perfect dough takes little effort but rewards you with a flaky treat no takeout can match.
Customizable: Fill these pies with your favorite ingredients—make them vegetarian, spicy, or even cheesy!
Crowd-pleasing: These delightful morsels are perfect for gatherings, ensuring your guests won’t be able to resist going back for more.
Easy to make: With simple steps to follow, you’ll impress friends and family in no time. Time to embrace homemade cuisine and say goodbye to fast food!
Lebanese Meat Pies Ingredients
For the Dough
- All-purpose flour – Essential for achieving that tender, flaky crust that encases the filling.
- Warm water – Helps activate the yeast, creating a soft dough.
- Granulated sugar – Encourages yeast activation, adding a touch of sweetness.
- Instant yeast – Allows the dough to rise quickly; no lengthy proofing needed.
- Salt – Enhances flavor and strengthens the dough structure.
- Olive oil – Adds richness to the dough, making it delightful to eat.
For the Filling
- Olive oil – Used for sautéing, it brings out the sweetness of the onions.
- Onion, diced – Adds a savory base flavor that permeates the meat.
- Ground beef – The star of the show, providing a hearty and satisfying filling.
- Roma tomatoes, seeded and chopped – Brings moisture and a fresh burst of flavor to balance the meat.
- Chopped parsley – A bright herbal note that lightens the filling.
- Salt – Essential for bringing out the flavors in the meat mix.
- 7 Spice – A fragrant blend that introduces a warm complexity to the filling.
- Sumac – Adds a tangy kick that perfectly complements the rich meat.
- Cinnamon – Introduces a warm and comforting note, making this filling unforgettable.
These Lebanese Meat Pies promise to bring a delightful twist to your dinner table and inspire everyone to swap fast food for homemade flavor!
How to Make Lebanese Meat Pies
- Combine the dough ingredients in a large mixing bowl: all-purpose flour, warm water, granulated sugar, instant yeast, salt, and olive oil. Stir until fully blended and there are no dry spots.
- Knead the mixture on a lightly floured surface for about 8-10 minutes, until the dough becomes smooth and elastic. Then, let it rise in a warm spot, covered, for approximately 1 hour or until doubled in size.
- Sauté the diced onion in a skillet with 2 tablespoons of olive oil over medium heat. Cook until it turns translucent, releasing a sweet aroma—about 3-4 minutes.
- Brown the ground beef in the same skillet, stirring occasionally until it’s fully cooked. This should take about 5-7 minutes.
- Mix in the chopped tomatoes, parsley, salt, 7 Spice, sumac, and cinnamon. Cook for an additional 3-4 minutes until everything is well combined and heated through.
- Roll out the risen dough on a floured surface to about 1/8-inch thickness. Cut it into circles or desired shapes for filling.
- Fill each piece of dough with a generous portion of the meat mixture. Fold the dough over and seal the edges by pressing firmly; a fork can be handy for this!
- Bake the filled pies in a preheated oven at 400°F for 20-25 minutes, or until they’re golden brown and your kitchen is filled with mouthwatering aromas.
Optional: Serve warm with a side of yogurt or tahini sauce for dipping.
Exact quantities are listed in the recipe card below.
Expert Tips for Lebanese Meat Pies
- Dough Consistency: Ensure your dough is smooth and elastic. If it’s too sticky, add a little more flour to avoid soggy pies.
- Meat Browning: Brown the ground beef well for a rich flavor. Undercooked meat can result in a less savory filling for your Lebanese Meat Pies.
- Seasoning Balance: Taste the meat mixture before filling. Adjust seasoning if necessary, as the flavors will concentrate during baking.
- Sealing Technique: Make sure to seal your pies well to avoid any filling leaks during cooking, which can lead to messy results.
- Baking Watch: Keep an eye on the baking time! Ovens vary, and overbaking can turn your golden brown pies into dry bites.
How to Store and Freeze Lebanese Meat Pies
Room Temperature: Place the baked pies in an airtight container and store at room temperature for up to 1 day. Enjoy them fresh for the best taste!
Fridge: Keep refrigerated in an airtight container for up to 3 days. Reheat in the oven for 10-15 minutes to revive their flaky crust.
Freezer: Freeze unbaked Lebanese Meat Pies by placing them in a single layer on a baking sheet. Wrap in plastic wrap and store in a freezer bag for up to 3 months.
Reheating: For frozen pies, bake directly from the freezer at 400°F for about 25-30 minutes. This method gives you crispy edges with every bite!
Lebanese Meat Pies Variations
Feel free to explore creative twists on this classic recipe to suit your tastes and dietary needs!
-
Vegetarian: Substitute ground beef with a mix of sautéed mushrooms and lentils for a hearty, plant-based alternative.
Try using a combination of your favorite veggies and spices to replicate that comforting flavor. -
Spicy: Add a teaspoon of crushed red pepper flakes or some chopped jalapeños to your meat filling for a spicy kick that tantalizes the taste buds!
The warmth of the spice will beautifully complement the rich meatiness. -
Cheesy: Mix in crumbled feta or shredded mozzarella with the beef filling for a delicious gooey surprise in every bite.
The creaminess of the cheese gives these pies an irresistible texture that everyone will love. -
Herb-Infused: Experiment with different herbs, such as mint or dill, in place of parsley for refreshing flavor twists that brighten the filling.
Each herb brings its own personality, elevating your homemade pies to a whole new level. -
Gluten-Free: Use a gluten-free flour blend to make the dough, ensuring everyone can enjoy these tasty pies.
This swap allows versatility while still delivering delicious results that won’t compromise on taste. -
Tasty Toppings: Brush the tops of your pies with egg wash before baking, and sprinkle sesame seeds for an added crunch and visual appeal.
This little touch transforms the pies into a beautiful centerpiece at any table. -
Savory Twist: Incorporate finely chopped spinach or kale into the filling for a nutritious boost that pairs perfectly with the spices.
The vibrant greens lend both color and nutrients, making your pies even more wholesome. -
Nutty Flavor: Incorporate finely chopped toasted nuts like pistachios or pine nuts into the filling for an unexpected crunch and depth of flavor.
These nutty additions add a delightful surprise, making every bite more interesting.
Make Ahead Options
These Lebanese Meat Pies are perfect for busy weeknights and meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the first two steps of the recipe and refrigerating it in a covered bowl to prevent drying out. Additionally, you can cook and cool the meat filling, then store it in an airtight container for up to 3 days. When you’re ready to enjoy, simply roll out the chilled dough, fill with the prepped meat mixture, and then bake as directed. This way, you’ll have delicious, homemade Lebanese Meat Pies with minimal effort, just as you like them—warm and inviting, fresh from the oven!
What to Serve with Lebanese Meat Pies?
The aroma of freshly baked pies fills the air, inviting you to create a delightful feast that tantalizes the taste buds.
- Crispy Garden Salad: A light salad featuring mixed greens and a zesty lemon vinaigrette that balances the richness of the meat pies beautifully.
- Garlic Yogurt Sauce: This creamy, garlic-infused yogurt adds a refreshing cooling effect, enhancing each bite of flavorful meat.
- Roasted Vegetables: Seasonal veggies, caramelized to perfection, offer a sweet contrast to the savory filling, making it a colorful addition to your meal.
- Stuffed Grape Leaves: Bringing a Middle Eastern flair, these tender rolls are filled with rice and herbs, mirroring the delicious spices in the pies.
- Tabbouleh: A parsley salad with bulgur, tomatoes, and a touch of mint; it brings freshness and texture to the dinner table, perfect alongside warm pies.
- Mint Lemonade: This invigorating drink, with its bright citrus and minty freshness, complements the spices wonderfully and cleanses the palate.
- Baklava: End your meal on a sweet note with these flaky pastry layers filled with nuts and honey, providing a decadent contrast after a savory feast.
Lebanese Meat Pies Recipe FAQs
What type of flour should I use for the dough?
All-purpose flour is best for achieving that tender and flaky crust you’d want in Lebanese Meat Pies. It provides just the right balance of protein content to structure the dough, allowing it to hold its shape beautifully while remaining soft inside.
How can I tell if my dough has risen adequately?
Absolutely! Your dough should double in size, leading to a smooth and elastic texture. You can test it by poking it gently; if the indentation remains, it’s ready! The dough should be soft to the touch but not sticky.
What’s the best way to store leftover Lebanese Meat Pies?
If you have any leftover pies, store them in an airtight container at room temperature for up to 1 day. Alternatively, refrigerate them for up to 3 days. Just remember to reheat in the oven at 350°F for about 10-15 minutes for that freshly-baked taste again!
Can I freeze Lebanese Meat Pies?
Yes, you can easily freeze them! For unbaked pies, place them in a single layer on a baking sheet and freeze until solid. Wrap each pie in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready, bake them directly from the freezer at 400°F for about 25-30 minutes.
What should I do if my dough is too sticky?
Very! If your dough seems overly sticky during kneading, sprinkle in a little more flour—about a tablespoon at a time—until it reaches a smooth and pliable consistency. Keep in mind, however, excess flour can lead to dense pies, so adjust gradually!
Are there any common allergens in Lebanese Meat Pies?
While Lebanese Meat Pies contain common allergens like wheat (in the all-purpose flour) and can be made with beef (for those who are sensitive to red meat), you can easily substitute these ingredients based on dietary needs. Use gluten-free flour and plant-based protein options like lentils or mushrooms for a delicious vegetarian variation.
Irresistible Lebanese Meat Pies You Can Make at Home
Ingredients
Equipment
Method
- Combine the dough ingredients in a large mixing bowl: all-purpose flour, warm water, granulated sugar, instant yeast, salt, and olive oil. Stir until fully blended and there are no dry spots.
- Knead the mixture on a lightly floured surface for about 8-10 minutes, until the dough becomes smooth and elastic. Then, let it rise in a warm spot, covered, for approximately 1 hour or until doubled in size.
- Sauté the diced onion in a skillet with 2 tablespoons of olive oil over medium heat. Cook until it turns translucent, releasing a sweet aroma—about 3-4 minutes.
- Brown the ground beef in the same skillet, stirring occasionally until it’s fully cooked. This should take about 5-7 minutes.
- Mix in the chopped tomatoes, parsley, salt, 7 Spice, sumac, and cinnamon. Cook for an additional 3-4 minutes until everything is well combined and heated through.
- Roll out the risen dough on a floured surface to about 1/8-inch thickness. Cut it into circles or desired shapes for filling.
- Fill each piece of dough with a generous portion of the meat mixture. Fold the dough over and seal the edges by pressing firmly; a fork can be handy for this!
- Bake the filled pies in a preheated oven at 400°F for 20-25 minutes, or until they’re golden brown and your kitchen is filled with mouthwatering aromas.