🇱🇧 Lebanese Meat Pies (Sfeeha) – Authentic Ramadan Iftar Recipe

Lebanese cuisine is known for its balance of bold spices, fresh ingredients, and comforting textures, and Sfeeha (also spelled Sfiha) is a perfect example of that harmony. These small, open-faced meat pies are a staple across Lebanon and the Levant, often served during gatherings, celebrations, and especially during Ramadan iftar.

Warm, fragrant, and satisfying, Sfeeha combines soft, pillowy dough with a juicy, spiced minced meat topping brightened by lemon and sometimes pomegranate molasses. Whether enjoyed fresh out of the oven or at room temperature alongside yogurt, they are irresistibly delicious.

🌙 Why Sfeeha is Perfect for Ramadan

After a long day of fasting, your body craves something nourishing yet not overly heavy. Sfeeha delivers:

Protein-rich filling to restore energy
Soft bread base that’s easy on the stomach
Balanced spices that awaken the appetite without overwhelming
Easy to prepare in batches for family gatherings

They’re also incredibly versatile—you can make them ahead, freeze them, or serve them as part of a larger mezze spread.

📝 Ingredients

For the Dough:

4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon instant yeast
1 teaspoon salt
2 tablespoons olive oil
1½ cups warm water (or as needed)

For the Meat Filling:

500g ground beef or lamb (or a mix of both)
1 large onion, finely chopped
2 medium tomatoes, finely diced (or 1 cup canned, drained)
2 tablespoons tomato paste
2 tablespoons pomegranate molasses (optional but authentic)
Juice of ½ lemon
2 tablespoons olive oil
1 teaspoon allspice
½ teaspoon cinnamon
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
¼ teaspoon chili flakes (optional)
2 tablespoons finely chopped parsley

🍞 Step 1: Preparing the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well so the yeast is evenly distributed.

Add olive oil and gradually pour in the warm water while mixing. Knead the dough for about 8–10 minutes until it becomes smooth, soft, and slightly elastic. If it feels too sticky, add a little flour; if too dry, add a splash of water.

Form the dough into a ball, lightly oil it, and place it in a bowl. Cover with a clean towel and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.

🥩 Step 2: Preparing the Filling

While the dough rises, prepare the flavorful meat mixture.

In a large bowl, combine the ground meat, chopped onion, tomatoes, and parsley. Add the tomato paste, pomegranate molasses, lemon juice, and olive oil.

Sprinkle in the spices: allspice, cinnamon, salt, black pepper, and chili flakes.

Mix everything thoroughly using your hands or a spoon until fully combined. The mixture should be juicy but not overly watery. If it seems too wet, you can strain off excess liquid slightly.

Let the filling rest for about 15–20 minutes to allow the flavors to meld.

🔥 Step 3: Shaping the Sfeeha

Once the dough has risen, punch it down gently to release air. Transfer it to a lightly floured surface.

Divide the dough into small balls, about the size of a golf ball. Cover them with a cloth to prevent drying.

Take one ball and roll it into a small circle (about 8–10 cm in diameter). Place it on a baking tray lined with parchment paper.

Add about 1 tablespoon of the meat filling to the center, spreading it slightly but leaving a small border.

You can shape Sfeeha in different styles:

Open-faced (traditional): Leave as is, with meat visible
Pinched edges: Fold slightly to form a rustic border
Closed triangle (Fatayer style): Fold into a triangle if preferred

Repeat with the remaining dough and filling.

🔥 Step 4: Baking

Preheat your oven to 200°C (390°F).

Place the trays in the oven and bake for about 12–15 minutes, or until:

The edges of the dough are golden
The meat is fully cooked
The bottoms are lightly crisp

For an extra golden finish, you can brush the edges with a little olive oil before baking.

🍋 Step 5: Finishing Touches

Once out of the oven, you can enhance the flavor even more:

Drizzle a little lemon juice over the top
Add a light sprinkle of parsley
Serve with plain yogurt or garlic yogurt sauce

The combination of warm spices, tangy lemon, and soft bread creates a perfect bite every time.

🍽️ Serving Suggestions

Sfeeha is best served warm but also tastes amazing at room temperature. For a complete Ramadan iftar spread, pair it with:

Fresh salads like fattoush or tabbouleh
Yogurt dips or labneh
Pickles and olives
Mint tea or fresh juice

You can serve them as:

Appetizers
Main dish with sides
Snack for late-night gatherings

❄️ Storage & Freezing Tips

Sfeeha is great for meal prep:

Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze baked pies for up to 2 months
Reheating: Warm in oven at 180°C for 5–8 minutes

You can also freeze them before baking and bake directly from frozen with a few extra minutes added.

🌟 Tips for Perfect Sfeeha

Use slightly fatty meat for better flavor and moisture
Don’t overload with filling—it can make the dough soggy
Finely chop ingredients to ensure even cooking
Balance acidity (lemon + pomegranate molasses) with spices
Bake on the middle rack for even heat distribution

❤️ Final Thoughts

Lebanese Sfeeha is more than just a dish—it’s a symbol of hospitality, tradition, and comfort. During Ramadan, when families gather around the table after a day of fasting, dishes like this bring warmth and joy.

The aroma of freshly baked dough mixed with spiced meat fills the kitchen, creating a moment that feels both nostalgic and celebratory. Whether you’re making it for the first time or continuing a family tradition, Sfeeha is a recipe worth mastering.

NSI COOK

Lebanese Meat Pies (Sfeeha) – Authentic Ramadan Iftar Recipe