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Lebanese Sfeeha

Bitesize Lebanese pies with a lamb filling

Course Appetizer, Breakfast, Side Dish
Cuisine Lebanese
Keyword Authentic, Baking, Healthy
Prep Time 15 minutes
Cook Time 10 minutes
Servings 40 pies
Author Zaatar and Zaytoun


For the Dough

  • 3 1/4 cups of all purpose or bread flour
  • 1/2 cup of lukewarm water
  • 1/2 cup of lukewarm milk
  • 2 tsp of dried active yeast
  • 1/2 tsp of salt
  • 1/2 tsp of sugar
  • 3 tbsp regular olive oil or vegetable oil

For the Meat Filling

  • 250 g of lamb mince
  • 1 small onion
  • 2 tomatoes
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 1/2 tsp 7 spice


  1. In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast. Let it cool if necessary.

  2. Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
  3. In a large bowl, add the salt and flour, oil and yeast liquid and bring together. If the dough is too dry add a tablespoon at a time of warm water until you have a smooth ball

  4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it

  5. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in a warm place for at least 2 hours or until doubled in size

  6. With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover with a muslin cloth and leave for another half hour

  7. As the dough proves for the second time prepare your mince meat mixture by adding the meat, onion, tomato, salt, seven spice and pepper to a food processor and blending to a fine mixture

  8. Turn on the oven on the highest setting (usually 230°C)
  9. Roll the small dough balls into very thin rounds (approx 3 mm) which can fit into the palm of your hands. Add a small teaspoon of mixture and pinch the four corners into the traditional sfeeha shape. Transfer to a non stick tray.
  10. Bake for 10-15 minutes until golden, turning half way if necessary to get an even bake
  11. Serve immediately

Recipe Notes

If the room is too cold, warm the oven on the lowest setting then turn it off and prove the dough inside for about 2 hours