Sfiha (Lebanese Meat Pies)

Sfiha are Lebanon’s answer to pizza: small rounds of soft dough topped with seasoned ground meat and baked until the edges puff and brown. They come from the Bekaa Valley, where they were born as a portable meal for farmers, and today they fill bakery windows across the country. They are a favorite snack, lunch, and party food all at once.

Puffy-edged pies with bright, savory lamb

The topping is what sets sfiha apart — finely minced beef or lamb cooked with onion, tomato, and a spoonful of pomegranate molasses that adds a sweet-tart depth no pizza sauce can match. A scattering of pine nuts turns each bite into something special, and the dough should be soft and slightly sweet, the perfect foil for the savory topping. They are best warm, straight from the pan, served with a squeeze of lemon and a bowl of yogurt for dunking. Do not skip the pomegranate molasses — it is the quiet star of the filling.

Craving more? Explore all Lebanese 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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