Sfeeha (Middle Eastern meat Pies)
Good morning lovely friends! Today, I present to you Sfeeha. These Middle Eastern Meat pies are to die for any time of the day. My husband is a big fan of making dough. He is an even bigger fan of eating red meat. So, you can say that this is right up his alley. I have been meaning to make meat pies for a while now; I haven’t made these in 2 years! Yesterday, the weather was gloomy and snowing in Chicago and 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 dough bakes super fluffy and melts in your mouth. It is great for stuffing ingredients or a flat-faced pie. The meat recipe for the sfeeha is below that. Combine the two and you have a killer savory meat pie.
Can’t wait to see what you make these and enjoy them with your family!
Easy Dough
Ingredients
- 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
Instructions
- 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)
Ingredients
- 1 lb Ground Beef You can also use ground lamb or mix the two.
- 1 tsp Pomegranate Molasses
- 1 tsp Tahini (optional)
- 1 tbsp Seven Spice
- 1 tsp Allspice
- 1 packet of Ziyad Brand Liyye Seasoning This gives a smoky lamb flavor. If you are using lamb, it is not necessary. In general, this is optional but adds a great depth of flavor.
- 1 tsp Chili paste and/or Tomato paste
- 1/2 tsp Ground Cinnamon
Salsa Mixture for the meat
- 1 Tomato
- 1 Onion
- 1 cup Fresh Parsley
- 2 Garlic cloves
Instructions
- 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.
Made these for my family last night!! I’m
Not very good with dough and making breads but this recipe of dough was sooooooooo gooood and so easy can’t believe how fast I was able to get dinner ready. These meat pies were sooo yumm,easy and quick. My 11 year old daughter actually said they taste better than restaurant!
Made meat pies for family and cheese pies for my toddler! Def recommend their recipe! The for sharing!!
I am so thrilled to hear that! I love when the entire family enjoys a recipe 🙂
Omg this dough was amazing! I am wondering can I store the dough? If so how and for how long? Thanks for the amazing recipe! You have a new fan!
Is the milk powder necessary?
Is there a substitute for the milk powder?
No, but it does allow for a fluffier dough!
We made your dough recipe to make Lebanese meat pies. They were delicious and the majority of it was because of your dough recipe! I am going to use it to make pizza and maybe even something for dessert. Thanks again for your delicious recipe!
I am so happy to hear you enjoyed my dough recipe! Thanks for the kind review, Julie!
Great recipe!!
So thankful for your blog. The kids asked for pizza but your Instagram is disabled 😑. I came right here and found what I needed. Great recipe, great results.
Great recipe! I had leftover dough that I made rosemary and sundried focaccia bread. Great for pizza as well!
Thank you Sandra, yes it makes for a great pizza dough!
What is a good substitute for the Pomegranate Molasses? Thanks
Hi Kimberly,
I would just omit the ingredient if you don’t have any on hand.
My go to recipe for when I have some ground meat and no idea what to make. super quick and easy as a grab and go lunch for the next two days as well!
Love that! Try my Arayes recipe sometime when you have extra meat; it’s fantastic too!
I made these meat pies for the first time in my life and they turned out to be a hit!! The dough itself is so tasty, like nothing before. Haifa’s recipes are truly the best!
Thanks for the lovely review, Yasmine!
Can you freeze the dough
Hi Jehan,
I have never frozen dough but you can refrigerate it for one day, My suggestion is to make the sfeeha and freeze the sfeeha instead.