Sfiha Baalbakieh
Baalbek Meat Pies
Authentic Sfiha Baalbakieh, a regional specialty from Baalbek, Lebanon. These are open-faced meat pies characterized by their distinctive raised edges, filled with a savory mixture of ground lamb, tomatoes, onions, and tangy pomegranate molasses.
🧂 Ingredients
- 500 g Dough(Use your favorite pizza or bread dough recipe, or a good quality store-bought dough. Ensure it's at room temperature for easier handling.)
- 400 g Ground lamb(Preferably 80/20 lean-to-fat ratio for best flavor and moisture.)
- 2 medium Tomatoes(Finely diced. Roma tomatoes are a good choice as they are less watery.)
- 1 medium Onion(Finely minced or grated for a smoother texture in the filling.)
- 2 tbsp Pomegranate molasses(Adds a characteristic sweet and tart flavor. Adjust to taste.)
- 1/2 tsp Allspice(For warm spice notes.)
- 1/4 tsp Cinnamon(Complements the lamb and other spices.)
- 1 tsp Salt(Or to taste.)
- 1/2 tsp Black pepper(Freshly ground, or to taste.)
- 1 tbsp Olive oil(For sautéing if desired, or can be omitted if lamb is fatty enough.)
👨🍳 Instructions
- 1
Prepare the meat filling: In a medium bowl, combine the ground lamb, finely diced tomatoes, minced onion, pomegranate molasses, allspice, cinnamon, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated. The mixture should be moist but not overly wet. If using, you can lightly sauté the onion first until softened before adding to the lamb mixture.
⏱️ 15 minutes - 2
Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper.
⏱️ 5 minutes - 3
Divide and shape the dough: Divide the dough into 20 equal portions. On a lightly floured surface, roll each portion into a ball. Then, flatten each ball into a rough circle, about 10-12 cm (4-5 inches) in diameter and about 0.5 cm (1/4 inch) thick. You can use a rolling pin or your hands.
⏱️ 20 minutes - 4
Assemble the sfiha: Place the dough circles onto the prepared baking sheets. Spoon a generous amount of the meat mixture onto the center of each dough circle, spreading it evenly but leaving a border of about 1-1.5 cm (1/2 inch). Gently pinch and fold the edges of the dough upwards to create a raised rim around the meat filling. This characteristic raised edge is key to the Baalbek style.
⏱️ 15 minutes - 5
Bake the sfiha: Place the baking sheets in the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the meat filling is cooked through and slightly caramelized.
⏱️ 20-25 minutes - 6
Serve: Remove the sfiha from the oven. Let them cool slightly for a few minutes before serving. They are best enjoyed warm.
⏱️ 5 minutes
💡 Pro Tips
- ✓The raised edges are a signature of the Baalbek style; ensure you create a distinct border.
- ✓Serve with fresh lemon wedges for squeezing over the sfiha just before eating. A side of plain yogurt or a simple cucumber and tomato salad is also a great accompaniment.
- ✓This dish is a point of regional pride in Baalbek, Lebanon, often made for gatherings and celebrations.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For added richness, mix a tablespoon of toasted pine nuts into the meat filling.
- While this recipe is for the open-faced style, you can create a closed sfiha by folding the dough over the filling to form a pocket.