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Baalbek-Style Sfiha (Lahm bi Ajeen, Esfiha) - Middle-Eastern Meat Pies

Sfiha (pronounced "sfee-hha"), also known as Lahm bi Ajeen ("meat on dough" in Arabic), is a popular folded yeast crust filled with seasoned meat, onions, and diced red and green peppers.
Sfiha, often called “Middle Eastern pizza”, originates from the Levant region in the Middle East, which includes countries like Lebanon, Syria, Jordan, and Palestine. The dish also spread to South America through immigration, becoming popular in Brazil as esfiha.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Servings: 15 to 20 individual pies

Ingredients

For the Dough

  • 4 cups all-purpose flour
  • ½ tsp instant yeast
  • 2 Tbsp sugar (helps with browning)
  • 1 tsp salt
  • 2 tsp labneh or plain yogurt (adds tenderness)
  • 3 Tbsp vegetable or olive oil
  • 1 egg
  • 1 cup lukewarm water

For the Meat Filling

  • ~1 lb ground beef or lamb
  • 1 medium yellow onion finely minced
  • 2 cloves garlic very finely chopped
  • 1 small red bell pepper finely diced
  • 1 small green bell pepper finely diced
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp paprika
  • 2 tsp salt
  • 1 Tbsp pomegranate molasses (optional, adds traditional tang)

Garnish

  • Handful of raw pine nuts
  • fresh lemon juice
  • Plain Yogurt, or labneh

Instructions

Prepare the Dough

  • Activate the Yeast: In a large mixing bowl, stir together the flour and salt. Create a small well in the center, and add the instant yeast, sugar, and half of the lukewarm water. Let it sit for 5 minutes until slightly frothy.
  • Mix & Kneed: In a separate small bowl, whisk the remaining lukewarm water wi the egg, yogurt, and oil. Pour this liquid mixture into the flour well. Knead by hand, or in a stand mixer for 7-10 minutes, until a soft, smooth dough forms.
  • First Rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour (or until doubled in size).

Prepare the Meat Filling

  • Combine: Thoroughly mix the ground meat, finely chopped onion, diced peppers, and all the spices in a large bowl. Stir in the pomegranate molasses.
  • The Golden Rule (Drain the Liquid): The important step is to strain the excess liquid, to avoid soggy sfiha while baking - Don't skip this step. Place the meat mixture in a fine-mesh strainer over a bowl and press gently to remove excess juices from the vegetables.

Roll and Shape (see notes for tips on shaping the corners)

  • Divide: Punch down the risen dough, and divide it into small golf-ball-sized balls. Let them rest, covered, for 10 minutes.
  • Roll: On a lightly floured surface, using a rolling pin, roll each ball into a flat, thin circle (about 4 to 5 inches wide).
  • Fill: Place a generous tablespoon of the meat filling right into the center of each circle, flattening it slightly while leaving a clear border of dough around the edges.
  • Pinch the Corners: Use your finertips to pinch the edges of the dough together, bringing the four corners to the center to seal. This forms an open-faced square box with the meat visible in the middle. Press the corners firmly with your fingertips so they don't pop open as the dough springs up in the oven.
    Top the meat with 3-4 pine nuts.

Bake

  • Preheat your oven to 420°F (215°C).
    Line your baking sheets with parchment paper
  • Bake: Arrange the shaped sfihas onto the baking sheets. Bake for 12 to 15 minutes until the pastry edges turn a deep, golden brown, and the meat is fully cooked through.
  • Serve: Squeeze fresh lemon juice over the top, and serve warm, alongside a dollop of cold plain yogurt, or labneh.

Notes

Tips for Shaping the Corners

The secret to keeping the distinct star or square shape from pulling apart in the hot oven is managing moisture and pressure.
  • Dry the borders: Ensure no juices from the meat filling run onto the outer edges of the dough circle. Wet dough will not stick to itself.
  • The "Pinch & Tuck" technique: Pull opposite sides of the dough circle up towards the center to meet the filling. Firmly squeeze the corners together using your thumb and index finger to seal them.
  • Firm pressure: Press hard enough to join the dough layers tightly. The yeast will expand during baking, so a weak pinch will easily pop open.