Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseBrunch
Recipe Story
origins & traditionsSfeeha, also known as Lahme Bil Ajeen, are beloved Lebanese meat pies that grace tables throughout the Levant. These delicate open-faced pastries feature a tender, slightly crispy dough formed into boat shapes and filled with a vibrant mixture of ground beef seasoned with seven-spice blend, fresh tomatoes, onions, and toasted pine nuts. The filling is kept moist with pomegranate molasses and lemon juice, creating a perfect balance of savory and tangy flavors. Originally a specialty of Syrian and Lebanese bakers, sfeeha are traditionally served warm as part of a mezze spread or enjoyed as a standalone meal. The dough is enriched with olive oil and allowed to rise until pillowy, then shaped by hand into distinctive oval boats with pinched corners. Each piece is filled generously and baked until golden, releasing an irresistible aroma of cumin, cinnamon, and caramelized meat. These versatile pastries are ideal for brunch buffets, casual gatherings, or weekend family meals, offering an authentic taste of Lebanese home cooking.
Instructions
step by step0/8 done
Prepare the dough: In a large mixing bowl, combine 3 cups flour, 1 tablespoon sugar, 2 teaspoons salt, and 1 packet instant yeast. Mix well. Add 1 cup warm water, 3 tablespoons olive oil, and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled.
Make the filling: In a large bowl, combine 500g ground beef, 2 finely chopped onions, 2 diced tomatoes, 3 minced garlic cloves, 3 tablespoons tomato paste, 2 tablespoons pomegranate molasses, juice of 1 lemon, 2 teaspoons seven-spice blend, 1 teaspoon cumin, 1 teaspoon black pepper, 1/2 teaspoon cinnamon, and 1 teaspoon salt. Mix thoroughly with your hands until well combined. Fold in 3 tablespoons toasted pine nuts and 2 tablespoons fresh parsley.
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Shape the pies: Punch down the risen dough and divide into 16 equal portions. Roll each portion into a ball, then flatten into an oval about 5 inches long and 3 inches wide. Pinch the two short ends to create a boat shape with raised edges.
Fill each dough boat with 2-3 tablespoons of the meat mixture, spreading it evenly but not overfilling. Leave the edges clean.
Arrange the sfeeha on prepared baking sheets, spacing them 2 inches apart. Brush the exposed dough edges lightly with olive oil.
Bake for 18-20 minutes until the edges are golden brown and the meat is fully cooked. The bottom should be crispy.
Remove from oven and let cool for 5 minutes. Garnish with fresh parsley and serve warm with lemon wedges.
Sfeeha Lahme Bil Ajeen
4.3 (24)
Traditional Lebanese meat pies featuring hand-shaped dough boats filled with spiced ground beef, tomatoes, and pine nuts. These open-faced pastries are perfect for brunch gatherings with their savory, aromatic filling.
medium
50 min
8 servings
Ingredients
0 of 13 checked
Dough
- 3 cups flour, all-purpose
- 5 tablespoons olive-oil, divided
Dough and Filling
- 3 teaspoons salt, divided
Filling
- 500 grams ground-beef, preferably 85% lean
- 2 pieces onions, finely chopped
- 2 pieces tomatoes, finely diced, seeds removed
- 3 cloves garlic, minced
- 3 tablespoons tomato-paste
- 1 pieces lemon, juiced
- 2 teaspoons cumin, ground
- 2 teaspoons black-pepper, freshly ground
- 1/2 teaspoons cinnamon, ground
- 3 tablespoons parsley, finely chopped
Chef Tips
expert advice•For the most authentic flavor, use Lebanese seven-spice blend (sabaa baharat) which includes allspice, black pepper, cinnamon, cloves, nutmeg, coriander, and ginger.
•If unavailable, substitute with 1 teaspoon allspice and 1/2 teaspoon each of cinnamon and black pepper.
•Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, watching carefully to prevent burning.
•For a richer filling, add 2 tablespoons tahini to the meat mixture.
•The dough should be soft but not sticky; adjust flour as needed.
•You can prepare the dough and filling separately the night before and assemble in the morning.
•For variation, substitute ground lamb for beef or use a 50/50 mixture.
•Keep the meat mixture cold until ready to use for easier handling.
•If the edges brown too quickly, cover loosely with foil for the last 5 minutes.
•Sfeeha are best served fresh but can be frozen after baking and reheated.
•Serve alongside yogurt cucumber sauce, pickled vegetables, or fresh mint tea for an authentic Lebanese experience.
