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    Home / Appetizer / Sfiha (Aleppo Meat Pies)

    Sfiha (Aleppo Meat Pies)

    Thin, crisp-bottomed boats of spiced lamb, tomato, and pomegranate molasses — the street-food king of Aleppo.

    ⏱ 40 minPrep time
    🔥 20 minCook time
    🍽 6Servings
    🏷 AppetizerCategory
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    Sfiha - Aleppo meat pies with spiced lamb and pomegranate molasses

    Sfiha is Aleppo’s great street food: thin rounds of dough topped with spiced ground lamb, tomato, and pomegranate molasses, baked until the crust is crisp and the topping is juicy. The open-faced pies were born in the old city’s markets, where bakers slid them into clay ovens by the dozen, and they are still eaten for breakfast, lunch, and every hour between. Syrians debate the correct shape — open boat or folded pocket — with real passion. Either way, they disappear fast.

    Crisp boats of spiced lamb

    The magic is the balance: tangy pomegranate molasses, sweet tomato, and a whisper of cinnamon and allspice over rich, juicy lamb. The dough bakes thin and crackly at the edges, soft in the middle, the perfect platform for the savory topping. Eat them hot with a squeeze of lemon, and do not be surprised if a whole tray vanishes before anyone sits down.

    Craving more? Explore all Syrian Kitchen recipes.

    Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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    Step by stepInstructions

    1. Mix the flour, salt, sugar, and yeast, then add the warm water and olive oil. Knead for 8 minutes into a soft dough, cover, and let rise for 1 hour, until doubled.
    2. While the dough rises, mix the lamb, onion, drained tomato, pomegranate molasses, allspice, cinnamon, Aleppo pepper, and salt in a bowl. Let it stand for 15 minutes.
    3. Heat the oven to 425°F. Divide the dough into 12 balls and roll each into a thin round, about 5 inches across.
    4. Spoon a generous tablespoon of filling onto each round, spreading it to the edges and leaving a thin rim.
    5. Pinch the edges up slightly to make a shallow boat, or fold the dough over the filling and pinch shut.
    6. Bake for 15 to 18 minutes, until the crust is golden and the filling is bubbling.
    7. Serve hot, with lemon wedges.

    💡 Chef tips & storage

    Drain the diced tomatoes well or the filling will make the dough soggy. Unbaked sfiha freeze beautifully — freeze them flat, then bake straight from the freezer, adding a few minutes.

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    Recipe details

    Prep40 min
    Cook20 min
    Servings6
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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