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Sfeeha from Baalbek (Small Meat Pies from Baalbek)

A recipe for Sfeeha from Baalbek! These small meat pies have a partially exposed filling made with lamb, tomatoes, and onions.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 25 Pieces
Course: Main Course
Cuisine: Lebanese

Ingredients

Dough:
  • 1 cup (225 grams) butter
  • 8 cups (1 kilogram) flour
  • 1 tablespoon dry yeast
  • 3 cups (710 milliliters) water
Filling:
  • 1 pound (450 grams) lamb meat from the ribs or ground lamb
  • 1 pound (450 grams) tomatoes
  • 1 1/2 yellow onions
Optional Toppings:
  • 1/2-1 red chili
  • chopped flat leaf parsley
  • 2 tablespoons Tahini

Instructions

    Cup of Yum
  1. Crumble the butter into the flour and add the dry yeast. Pour onto the work surface and make a hole in the middle. Heat water to 125˚F (50˚C), pour it into the pit, and work together to form a smooth dough.
  2. Let the dough rise underneath a damp baking towel in a warm place, until it has doubled, about 1 hour.
  3. Finely chop the meat if you are not using ground lamb. Mix with diced tomatoes and chopped onions. Add finely chopped chili and parsley, or tahini.
  4. Squeeze the air out of dough and roll it out. Cut out circles in the dough, about 3 inches (7.5 centimeters) in diameter. Add a teaspoon of filling in the middle of each circle. Press the dough around the filling, and pinch the edges on four corners.
  5. Bake at 350˚F (180˚C) for 10 to 15 minutes or until dough is golden brown. Serve hot or cold.