Sfeeha is a popular Levantine meat pie traditionally made with a yeasted dough and topped or filled with a mixture of minced meat, onion, tomato and warm spices. This version uses puff pastry for a quicker and simpler alternative, while keeping the flavours that make traditional sfeeha so distinctive.
The filling combines beef or lamb with tomato, onion, parsley and garlic, seasoned with Arabic 7-spice, cinnamon, pomegranate molasses, tomato paste and chilli paste. Pomegranate molasses is particularly important here: its sweet acidity cuts through the richness of the meat, while the spices give the filling warmth and depth.
Using ready-made puff pastry changes the texture from the traditional bread-like base to something much lighter, crispier and more buttery. It also makes these particularly easy to prepare when you want something that can be assembled and baked without making dough from scratch.
Ingredients for Sfeeha
Meat Filling:
Ground beef or lamb: The base of the filling. Beef gives a slightly milder flavour, while lamb creates a richer, more traditional result. A combination of both works particularly well.
Tomato, onion, parsley and garlic: Add moisture, freshness and flavour to the meat. Processing them together creates a fine mixture that distributes evenly throughout the filling.
Pomegranate molasses: Adds acidity and a subtle sweetness that balances the richness of the meat.
Arabic 7-spice: Provides the warm, aromatic flavour characteristic of many Levantine meat dishes.
Cinnamon: Adds warmth and complements both beef and lamb.
Chilli paste: Brings heat and additional depth. Adjust the quantity depending on how spicy you prefer the filling.
Tomato paste: Concentrates the tomato flavour and adds richness without introducing additional moisture.
Puff pastry: A convenient alternative to traditional sfeeha dough. It bakes into crisp, flaky layers that contrast with the juicy meat filling.
Egg: Brushed over the exposed pastry before baking to create a glossy, golden finish.
Alternative Ingredients
Ground meat: Use all beef, all lamb, or a combination of the two. Ground chicken or turkey can also be used for a lighter variation, although the filling will be less rich.
Puff pastry: Traditional homemade or store-bought pizza-style dough can be used if you prefer a softer, more traditional sfeeha.
Chilli paste: Substitute with harissa, Aleppo pepper paste or another Middle Eastern red pepper paste. Adjust according to its heat level.
Pomegranate molasses: This contributes a distinctive flavour, so I recommend using it when possible. If unavailable, a small amount of lemon juice can provide acidity, although it will not give the same sweet-tart depth.
Parsley: Fresh coriander can be added alongside the parsley for a slightly different flavour.
Preparation Tips for Sfeeha
- Keep the puff pastry cold. Puff pastry rises best when it goes into the oven chilled. Work quickly and return the assembled pastries to the refrigerator for 10–15 minutes before baking if the pastry becomes very soft.
- Drain the vegetables well. Tomato and onion contain a considerable amount of water. Removing excess liquid is essential to prevent the pastry from becoming soggy.
- Don’t process the vegetables into a purée. Pulse until finely chopped rather than completely smooth.
- Keep the filling relatively thin. A thick mound of raw meat may not cook at the same rate as the pastry. Spread an even layer while leaving the pastry border exposed.
- Don’t overcrowd the baking tray. Leave space between each sfeeha so hot air can circulate and the pastry can become crisp.
- Bake until the underside is golden. Puff pastry may look cooked on top before the bottom is properly crisp, so check underneath before removing it from the oven.
Serving Tips for Sfeeha
- Sfeeha is best served warm while the puff pastry is still crisp.
- Serve with plain yoghurt, labneh or tahini sauce, with lemon wedges alongside. A simple Arabic salad, cucumber and yoghurt salad, pickles or fresh vegetables make good accompaniments.
- For entertaining, make the sfeeha slightly smaller and serve them as part of a mezze spread alongside hummus, moutabal, olives and other savoury pastries.
Storage tips
Refrigerator: Store cooked sfeeha in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze baked and completely cooled sfeeha in an airtight container for up to 2 months. Place parchment paper between layers to prevent them from sticking together.
Reheating: Reheat in a 180°C oven or air fryer until the filling is hot and the pastry has crisped again. Avoid reheating in the microwave when possible, as it will soften the puff pastry.
Sfeeha with Puff Pastry
Ingredients
Meat Filling
- 500 g ground beef, lamb, or a combination of both
- 1 small tomato, roughly chopped
- 1 small onion, roughly chopped
- ½ cup fresh parsley leaves
- 2 garlic cloves
- 1 tsp pomegranate molasses
- 1 ½ tsp Arabic 7-spice
- ½ tsp ground cinnamon
- 1 tbsp chilli paste
- 1 tbsp tomato paste
- Salt and freshly ground black pepper, to taste
Pastry
- 1 package puff pastry, thawed overnight in the refrigerator
- 1 egg, lightly beaten, for egg wash
Instructions
- In a food processor, add the tomato, onion, parsley and garlic and pulse until finely chopped, taking care not to process the mixture into a purée. Transfer to a fine-mesh sieve and drain well, pressing gently to remove excess liquid.
- In a large bowl, combine the ground meat, drained vegetable mixture, pomegranate molasses, Arabic 7-spice, cinnamon, chilli paste and tomato paste. Season with salt and black pepper and mix until evenly combined.
- Preheat the oven to 180°C and line a large baking tray with parchment paper. Unroll the chilled puff pastry and cut it into equal-sized squares or rounds.
- Arrange the pastry pieces on the prepared tray. Spoon a small amount of meat filling into the centre of each piece and gently spread it out, leaving approximately a 2cm border around the edges. Fold or pinch the edges slightly to create a raised border.
- Brush the exposed pastry edges lightly with beaten egg.
- Bake for 20–25 minutes, or until the meat is cooked through and the pastry is puffed and golden, including underneath. If needed, place under the broiler/grill for 1–2 minutes at the end to brown the tops, watching carefully to prevent burning.
- Allow to cool for a few minutes before serving. Serve warm with yoghurt, tahini sauce and fresh lemon wedges.
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