Lebanese open-faced mini meat pies
Sfiha
Prep Time
1 hr 20 min
Cook Time
15 min
Total Time
1 hr 35 min
Servings
6
20 pies
Difficulty
Medium
Cost
Moderate
$$
Sfiha
Lebanese open-faced mini meat pies
★4.6(13)
Small open-faced Lebanese meat pies topped with spiced ground lamb, tomatoes, and a squeeze of lemon. These addictive little pies are perfect for parties and snacking.
80m
Prep Time
15m
Cook Time
95m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Sfiha are the Lebanese answer to mini pizzas—soft dough rounds topped with a savory lamb mixture and baked until golden. They're meant to be eaten by the handful with a squeeze of lemon.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
Ingredients
- 2 cups flour, 1 tsp yeast, 1/2 cup warm water (dough)
- 1/2 lb ground lamb
- 1 tomato, finely diced
- 1 small onion, finely diced
- 1 tbsp pomegranate molasses
- 1 tsp allspice and 1/2 tsp cinnamon
Instructions
- 1
Make dough: combine flour, yeast, salt, water, and 1 tbsp oil. Knead 5 minutes. Rest 1 hour.
- 2
Mix lamb, tomato, onion, pomegranate molasses, spices, and salt into a cohesive topping.
- 3
Divide dough into 20 balls. Roll each into a 3-inch round.
- 4
Place a heaping tablespoon of meat mixture on each round, pressing gently to adhere.
- 5
Bake at 425°F for 12-15 minutes until dough is golden and meat is cooked. Serve with lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Ground lambGround beef
Milder but equally delicious
Pomegranate molassesLemon juice + pinch of sugar
Approximates the sweet-tart flavor
Tips & Storage
Pro Tips
Press the meat firmly onto the dough so it doesn't slide off during baking.
You can pinch the edges up into a boat shape for a different presentation.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 375°F oven for 5-7 minutes until warmed through.
Nutrition Facts
Per serving (20mg) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates5g
Fat20g
Fiber240mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make them ahead?
- Shape and top them, then freeze unbaked. Bake from frozen, adding 3-4 minutes.
- What's the difference from lahmacun?
- Sfiha have thicker, softer dough and are smaller. Lahmacun is paper-thin and larger.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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