Everyday Kitchen

Middle Eastern/Lebanese · Baking

Sfeeha

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Sfeeha is a Middle Eastern/Lebanese dish. Drain chopped tomatoes before mixing the topping.

Prep
35 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
115 min
Servings
6
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sfeeha. The photograph shows closed triangular sfeeha; this draft makes open meat-topped rounds.
The photograph shows closed triangular sfeeha; this draft makes open meat-topped rounds. Representative photograph of Sfeeha. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 60 min

  1. Knead 400 g plain flour, 240 ml warm water, 5 g instant yeast, 25 ml olive oil, ¾ tsp salt 8 minutes; rise covered 60 minutes.

Top · About 12 min

  1. Mix 450 g minced beef, 150 g onion, minced, 200 g tomatoes, finely chopped, 30 g tomato paste, 30 ml pomegranate molasses, 1 tsp allspice, ½ tsp salt. Divide dough into 12 small rounds and spread meat thinly, pinching a small rim.

Bake · About 20 min

  1. Bake at 220°C / 425°F for 15–20 minutes until bread is golden and meat reaches 71°C / 160°F.

    Check: Look for this result: bread is golden and meat reaches 71°C / 160°F.

Tips

  • Drain chopped tomatoes before mixing the topping.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Sfeeha one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sfeeha?

Drain chopped tomatoes before mixing the topping.

What can I substitute in Sfeeha?

Use minced lamb instead of beef.

Can I prepare Sfeeha ahead?

Prepare the measured ingredients for Sfeeha one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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