Go Back

Sfeeha from Baalbek (Small Meat Pies from Baalbek)

A recipe for Sfeeha from Baalbek from The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist.
Course Main
Cuisine Lebanese
Keyword lamb, Lebanese, Lebanon, meat, Middle East, Middle Eastern, pie, sfeeha
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time: 1 hour
Total Time 1 hour 40 minutes
Servings 25 Pieces



  • 1 cup (225 g) butter
  • 8 cups (1 kg) flour
  • 1 tablespoon dry yeast
  • 3 cups (710 ml) water


  • 1 pound (450 g) lamb meat from the ribs or ground lamb
  • 1 pound (450 g) tomatoes
  • 1 1/2 yellow onions

Optional Toppings:

  • 1/2-1 red chili and 2/5 cup (12 g) chopped flat-leaf parsley or 2 tablespoons tahini


  • 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.
  • Let the dough rise underneath a damp baking towel in a warm place, until it has doubled, about 1 hour.
  • Finely chop the meat if you are not using ground lamb. Mix with diced tomatoes and chopped onions. Add fine chopped chili and parsley, or tahini.
  • Squeeze the air out of dough and roll it out. Cut out circles in the dough, about 3 inches (7.5 cm) 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.
  • Bake at 350˚F (175˚C) for 10 to 15 minutes or until dough is golden brown. Serve hot or cold.