Syrian Open-Faced Meat Pies (Sfiha)
صفيحة SfihaSay it: sFEE-hah
Sfiha are small, open-faced Syrian meat pies: rounds of soft yeast dough topped with a juicy mixture of minced lamb, onion, tomato, tomato paste, warm spices, and often pine nuts. They are eaten across Syria and the Levant as a street snack, bakery treat, or family meal, usually with a squeeze of lemon and fresh mint. The edges crisp in the oven while the topping stays tender and savory-sweet, with a gentle tang from pomegranate molasses. They are practical to make at home and easy to share.
Syrian Open-Faced Meat Pies (Sfiha)
صفيحة, Sfiha
Pronounced sFEE-hah
- Serves
- 4
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Topping
Method
In a small bowl, stir the yeast and sugar into the warm water and let stand for 5-10 minutes, until foamy on top.
In a large bowl, whisk the flour and salt. Add the yeast mixture and olive oil, then mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. Cover and let rise in a warm place for 1-1 1/2 hours, until doubled in size.
Meanwhile, combine the lamb, onion, tomatoes, tomato paste, pomegranate molasses, allspice, cinnamon, salt, pepper, and pine nuts in a bowl. Mix just until evenly combined and slightly sticky.
Heat the oven to 425°F (220°C). Punch down the dough, divide it into 12 pieces, and roll each piece into a 4-inch (10 cm) round.
Place the rounds on lined baking sheets. Spread 2-3 tablespoons of the meat mixture over each round, leaving a thin border of dough exposed.
Bake for 12-15 minutes, rotating the sheets halfway, until the dough is golden at the edges and the meat topping is cooked through with bubbling juices.
Let the sfiha cool on the baking sheet for 5 minutes, then serve warm.
Regional variants
Some home cooks add sumac or a little chopped hot pepper to the meat mixture; the pies can also be made smaller for appetizers.
Cook's notes
- Drain the chopped tomatoes well so the topping does not make the dough soggy.
- Mix the meat topping just until combined; overworking it can make the filling dense.
- A very hot oven helps the dough crisp at the edges while the topping stays juicy.
Serve with
Serve with lemon wedges, fresh mint, cucumber salad, pickles, and mint tea.
Make ahead and storage
Bake up to 1 day ahead and reheat at 350°F (175°C) for 8-10 minutes; unbaked topped dough can be frozen on trays, then baked from frozen with a few extra minutes.
