Lebanese sfeeha, also called lahm bi ajeen (literally “lamb in dough”), are small, flavorful meat pies that are simply irresistible. The dough resembles pizza dough and can be served open-faced like a mini pizza or folded like a turnover. The filling gets its distinctive taste from Lebanese seven spice — an equal-part blend of ground nutmeg, ginger, allspice, fenugreek, cloves, cinnamon and black pepper. You can make this spice mix at home or buy it at a Middle Eastern market. These sfeeha make a lovely lunch with tabbouleh or an excellent addition to a mezze spread.
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Lebanese Sfeeha (Meat Pie)
Course Appetizer
Cuisine Lebanese
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 15 mini pies
Author International Cuisine
Ingredients
- For the dough:
- 2 cups flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 Tablespoons vegetable oil
- 1/2 cup warm water
- For the filling:
- 1 lb ground lamb
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 bunch parsley, finely chopped
- 1/2 bunch cilantro, finely chopped
- 2 tomatoes, finely chopped
- Aleppo or hot chili pepper to taste
- 1 Tablespoon paprika
- 1 Tablespoon Lebanese seven spice
- 4 oz. pine nuts
- 2 Tablespoons olive oil
Instructions
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Make the dough: in a large bowl combine the flour, sugar and yeast.
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Add warm (not hot) water and mix briefly without kneading for about a minute.
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Stir in the vegetable oil and salt, then knead for 5 minutes until the dough is smooth and no longer sticks to the bowl.
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Cover and let the dough rise for 45 minutes.
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While the dough rises, prepare the filling.
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Heat the olive oil in a pan and sauté the onions and garlic over medium heat until the onions are translucent.
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Add the paprika, Lebanese seven spice and chili pepper, stirring for a couple of minutes to release the aromas.
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Add the ground lamb, mix well, then stir in the chopped herbs and tomatoes. Season with salt and black pepper to taste and simmer for about 15 minutes, stirring occasionally.
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In a small dry pan, toast the pine nuts over medium heat, stirring constantly, until golden—take care not to burn them.
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Preheat the oven to 400°F (200°C).
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After the dough has risen, knead briefly, then divide it into 15 equal pieces.
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Shape each piece into a ball and roll it out into a thin circle with a rolling pin.
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Place the circles on a baking sheet lined with parchment paper.
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Divide the meat filling among the dough circles, spreading it evenly.
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Lightly press the filling with a fork so it adheres to the dough.
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Top each pie with toasted pine nuts for garnish.
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Bake for 10–15 minutes, until the edges of the crust turn golden.
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Serve warm and enjoy.