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Sfeeha (Lebanese Meat Pies)

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Here's my recipe for sfeeha, in response to the request on the L.A. board. It's adapted from Helen Corey's recipe in "Food from Biblical Lands."

Sfeeha (Lebanese Meat Pies)
Makes approx 3 dz

Basic bread or pie dough (I use frozen Bridgeford bread dough)
2 pounds ground lamb
4 onions, chopped fine
1/2 cup yogurt
1/2 cup pine nuts, sauteed in butter until light brown
Allspice to taste
Salt and pepper
Olive oil for pan

Preheat oven to 450 degrees. Combine meat, onions, yogurt, nuts, and seasonings. Don't leave out the allspice! Roll the dough out into approx 1/8" thickness, then cut 3-4" rounds. Place some of the meat filling onto the dough, and form into triangles by pinching the ends of the dough. Place on an oiled cookie sheet for and bake at 450 degrees for about 15 minutes, then finish with 1-2 minutes under the broiler to brown the tops. Make sure to watch them carefully and not over brown them. They burn fast!

They are delcious served warm with kefir (lebne).

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  1. What kind and amount of nuts? Pine nuts? Thanks.

    1 Reply
    1. re: oldhound

      Oops, forgot one of the most important ingedients. Thanks for pointing that out. I edited the post to include the 1/2 c. pine nuts.

    2. Thank you for great recipe. I have one of her books as well!

      1 Reply
      1. re: Tinitime

        I love her books, don't you?

        What have you made from them?

      2. This sounds great. Many years ago, one of my friends made an amazing meat pie, which he would never reveal the recipe to. I think it had ground lamb and mint in it (served in a savoury pie crust). This sounds similar and good-- I may have to try it. Thanks for posting!