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Homemade Sfeeha: The Perfect Pastry to Make at Home

posted on: Mar 22, 2017

BY: Nisreen Eadeh/Staff Writer

Originating in Baalbek, Lebanon, this finger food is beloved by Arabs all over the world, from the Levant to the US to Brazil. Sfeeha is an open-faced meat pie, which was traditionally made with ground mutton. Today, it is commonly cooked with ground lamb or beef with simple spices and dough.

Popular for being tasty, inexpensive, and fast to make, this once delicate dish has become street food in the Arab world and South America. It can be found at all types of events from festivals to holiday celebrations to restaurant menus. In the US, Arab Americans prefer to buy sfeeha from a bakery pushing out dozens of meat pies every day.

Sfeeha is sometimes referred to as the “pizza” of the Arab world. Just like pizza, sfeeha’s low prices, accessibility, and irrefutable deliciousness has made it a food for all people to enjoy. The dish is easy to make at home, and can be done in less than 30 minutes. If you’re in a rush or simply craving a meat pie, try this recipe for homemade sfeeha.

Freeze the leftovers to pull sfeeha out whenever you’re in the mood for a snack or easy lunch.

Yields 55 pies


– 2 pounds ground beef or lamb

– ¼ cup plain yogurt OR ¼ cup lemon juice

– 1 16 oz container pomegranate molasses

– 3 large sweet onions, finely chopped

– 1 tbsp salt

– 1 tsp pepper

– Optional: ½ cup pine nuts, already sautéed in butter

– 11 cans of Pillsbury Grands (5 biscuits per can)


  1. In a large pan, sauté the onions until soft, but not brown
  2. Add meat to the onions and mix together well
  3. Stir in salt, pepper, pomegranate molasses, yogurt or lemon juice, and option pine nuts
  4. Mix together well
  5. Place Pillsbury Grands biscuits onto ungreased cookie sheet, flatten dough
  6. Spread a spoonful of meat mixture onto each biscuit
  7. Place biscuits in the oven for 15 minutes at 350 degrees
  8. Enjoy!