Good morning lovely friends! Today, I present to you Sfeeha (Middle Eastern Meat Pies) which are Palestinian open-faced meat pies. These savory pies which you can call Middle Eastern meat pizzas are to die for any time of the day. I especially love them for brunch or as a snack. The sfeeha dough is fluffy and soft while the meat topping is full of flavor. This one is my husband’s favorite among the various Middle Eastern pies. He can quite literally eat these by the dozen. Yesterday, the weather was gloomy and snowing in Chicago, which made for the perfect day to stay in and bake with my husband.
I added the easy dough recipe below, which is delicious for pizza nights too! This pizza dough bakes super fluffy and melts in your mouth. I use it often for many savory baked goods. It is fabulous stuffed like a calzone or spinach pie or topped like a pizza or in this case-Palestinian sfeeha. The meat pie recipe has its own recipe card below. Combine the two, and you have a killer savory meat pie. These are delicious on their own but work well with Arabic salad and/or yogurt as well for some freshness. I especially enjoy them with a warm cup of mint tea.
Tips for making Sfeeha (Middle Eastern Meat Pies)
- The leaner the meat the better in this case. If ground beef has a high percentage of fat then it is likely to lose its shape after baking on the flatbread. I typically use 90/10 ratio.
- Make sure to remove any excess liquid from the salsa after pulsing. If too wet, it will release the liquid while baking on the flatbread and not give you the best results.
- Some people like to use lamb for sfeeha. I personally prefer beef or a mixture of beef and lamb but this is up to you.
- These are best enjoyed warm, but leftovers can easily be frozen and reheated to enjoy at any time.
If you want to learn how to make za’atar manakish, cheese pies, and spinach moaganat, check out my homemade fatayer post. I would love to see your creations, please share on my Instagram page and let me know below what you think or if you have any questions.
- 5 cups All-Purpose Flour
- 1 tbsp Salt
- 2 tbsp Sugar
- 1/2 cup Olive Oil
- 2 cups Water, lukewarm
- 1 packet Fast Rising Yeast about 2-3 tsp
- 2 tbsp Dried Milk Powder optional, does add extra fluffiness to the dough however
- This recipe can either be done by hand or using the dough handle for the Kitchenaid.
- First, mix together in the desired bowl the yeast, sugar, salt, milk powder, lukewarm water, and 2 cups flour until well combined.
- Cover with a towel and allow this to rest for 15 minutes.
- Then, add the olive oil and the remaining 3 cups of flour to the dough. It may be easier to do so one cup at a time. Use either dough hook or hands to bring this together.
- If the dough is too sticky at this point, add a pinch of flour to work with it.
- Shape it like a big ball and cover it with a towel for 1 hour.
- Divide it into smaller balls (around 25) for meat, spinach, za'atar, and cheese pies and rest for another 45 minutes covered with a towel preferably in a warm area. If using for pizza dough, just divide dough in half for 2 large pies.
- When ready to bake the desired pie, place in a 350 F oven for about 20 minutes for the savory pies and around 25-30 minutes for a large pizza. Keep an eye on it after 20 minutes.
Sfeeha (Middle Eastern Meat Pies)
- 1 lb Ground Beef You can also use ground lamb or mix the two.
- 1 tsp Pomegranate Molasses
- 1/2 tbsp Seven Spice
- 1/2 tbsp Allspice
- 1 tbsp Chili paste
- 1 tbsp Tomato Paste
- 1/2 tsp Ground Cinnamon
- Salt & Pepper to taste p
Salsa Mixture for the meat
- 1 Tomato
- 1 Onion
- 1 cup Fresh Parsley
- 2 Garlic cloves
- Process the ingredients for the salsa in a food processor. Drain the veggie mixture from its excess liquid.
- Add all the ingredients for the meat and 4-5 tbsp of the salsa mix to the meat and mix together very well.
Assembly & Cook time
- Once the dough is ready, flatten out the ball sized dough into what looks like a thin pita shape. Top it off with a spoonful of the meat mixture and spread that around the center but leaving 1 inch around the edges. Repeat this step with all the dough.
- Bake in a 350 F oven for 20-25 minutes until browned at the bottom and broil for another 1 minute to brown the top.