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Now Reading: Sfeeha (aka Lahm bi Ajeen), Middle Eastern Meat Pies

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Sfeeha (aka Lahm bi Ajeen), Middle Eastern Meat Pies

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Sfeeha (aka Lahm bi Ajeen), Middle Eastern Meat Pies

Sfeeha (aka Lahm bi Ajeen), Middle Eastern Meat Pies

AhmadJunaidFoodAugust 2, 2025380 Views

With soft dough and a warmly spiced minced meat topping, sfeeha is the kind of dish you make once and wonder why it wasn’t already in your regular rotation!

Estimated reading time: 5 minutes

sfeeha, Lahm bi Ajeen, Middle Eastern meat pies on a white board with yoghurt dip on the side and topped with pickled red onions — Sfeeha, Middle Eastern mear pies, aka lahm bi ajeen

What Is Sfeeha?

Sfeeha is a type of Middle Eastern meat pie, traditionally shaped into small rounds or squares with an open top that showcases a spiced lamb or beef filling. Think of it as the Levant’s answer to a mini pizza, but with more richness, spice, and history behind it.

It’s also known known as Lahm bi Ajeen and spelt sfiha or esfiha.

This dish is particularly associated with Ba’albek in Lebanon, where it’s often made using minced lamb, seasoned with cinnamon, allspice, and pomegranate molasses. However, it is enjoyed right across the Levantine region, right across Syria and Palestine. Other regional variations include beef or a mixture of meats, along with onions, tomatoes, and sometimes pine nuts for texture.

A Little History

Sfeeha has deep roots in the culinary traditions of the Levant, with the first documented mention being in the 13th century cookbook, Al-Wusla ila ‘l-Habeeb. It’s been translated by Charles Perry and is available on Amazon here.

Charles Perry also translated my favourite Medieval cookbook, Kitab al Tabikh, as mentioned in the Sumakiyyah article.

The name sfeeha comes from the Arabic word safaḥa, meaning “to spread” or “lay flat”, a nod to the way the raw meat mixture is spread directly onto the dough before baking.

Over the years, this favourite Levantine flatbread has naturally evolved in looks and make-up. You have these hand-sized ones, to the cripy and tomato-ey Lebanese versions to the large and spicy Turkish lahmacun.

What began as a humble home-cooked dish made from simple pantry ingredients has grown into a popular feature in bakeries, street food stalls, and mezze tables across the Arab world.

close up photo of sfeeha quick dough on a wooden board — My quick dough is perfect for this

What Goes in a Classic Sfeeha?

The beauty of sfeeha lies in its flexibility; every family has its own version. But here are the essential elements of a traditional recipe:

Dough – Soft, elastic and similar to pizza dough or manakeesh dough. Click here for my quick dough recipe that I use for this.
Minced lamb or beef – Or a mix of both, depending on preference
Onions – Finely chopped, either raw or lightly sautéed
Tomatoes – Add moisture and a fresh tang
Spices – Typically allspice, cinnamon, paprika, and black pepper
Pomegranate molasses or fresh lemon juice – brings balance and acidity
Parsley – adds a touch of colour and herbal flavour
Tahini or yoghurt – optional, found in some variations
Pine nuts – optional, for texture and richness

Sfeeha Recipe

It’s a straightforward recipe that yields around 20 small sfeeha, using my quick dough. This is what we’ll be doing:

1. Make the dough
Here’s the recipe for our quick dough, using a combination of yeast and baking powder as the raising agents.

2. Prepare the filling or (or stuffing, if you are shaping it – see video)
We basically mix all our filling ingredients together.

3. Shape the sfeeha
Preheat the oven to 220°C (430℉/200°C fan). Flatten and top the dough.

4. Bake
Place the sfeehas on a greased baking tray. Bake for 12-15 minutes, or until the edges are golden brown and the ground lamb or beef is cooked through.

How to Serve Sfeeha

Sfeeha is best served fresh from the oven when the pastry is crisp and the filling is hot and fragrant. However, these pies are still so good at room temperature. It’s a versatile dish that works well as:

Part of a mezze spread with hummus, labneh, olives, and flatbread
A main course served with salad and pickles
A snack or lunchbox filler, especially popular with kids
A base for dips like tahini, yoghurt or garlic sauce

For an authentic touch, serve it with a glass of mint lemonade or a cup of Ayran, the salty yoghurt drink found throughout the Middle East. Click here for my Ayran/Doogh recipe.

How to Store and Reheat Sfeeha

In the fridge:
Once baked and cooled, store the sfeeha in an airtight container. They’ll keep well for 2 days in the fridge. Reheat in a 180°C oven for 5 minutes to restore crispness.

In the freezer:
Freeze the baked sfeeha in a single layer on a tray before transferring to a freezer-safe container or bag. They’ll keep for up to 3 months. To reheat, place straight in a hot oven without thawing and bake for 10 minutes.

Alright then, roll up your sleeves, get the oven going, and let your kitchen fill with the scent of golden pastry and warm spices. One batch and you’ll see why these meat pies have stood the test of time.

Enjoyed this Recipe?

If you make sfeeha, let me know in the comments how it turned out, or share your own family twist. Post it on Instagram and tag me @azlinbloor.

Save this recipe, share it with a friend, and subscribe to my Middle Eastern newsletter for more Middle Eastern classics.

ps: look out for the fatayer recipe, made with spinach.

Lin xx

Prep Work

The idea is that this will be done while you’re making the dough, during the first 20 minutes.Chop up the tomatoes finely. You can do this by hand or in a food chopper.Drain the liquid and tip the tomatoes and mince into a bowl.

200 g minced lamb, 2 tomatoes
Chop up the onion and parsely finely and add to the bowl.

1 small handful parsley, 1 medium onion
Now add the rest of the ingredients to the bowl and mix everything up throughly, squeezing the mince slightly to ensure that all the meat is broken up and flavoured with the spices and seasoning. Set aside.Now, you will go back to the dough, kneading, dividing into balls and resting them for 10 minutes.

2 tsp ground allspice, 1 tsp baharat, 1 tsp ground chilli powder, ¾ tsp salt, some freshly ground black pepper, 1 Tbsp sundried tomato paste or regular, ½ Tbsp EV olive oil, 2 Tbsp pomegranate molasses

Assembling and Baking Sfeeha

Preheat the oven to 220℃ (430℉/200℃ Fan). If your oven runs hot, as mine does, preheat to 210℃ (410℉/190℃ Fan).
Take one dough ball and flatten it with your fingers. My baking tin takes 6 sfeehas at a time, so I flatten 6 doughballs at a time. This depends on what sized balls you made with your dough.Don’t forget to cover the rest of your dough balls with a damp tea towel, while working with each one.
Take a pinch of the mince meat mixture and place in the middle of each flattened dough. Tap down, all the way to almost the edge.
Transfer the topped dough rounds onto your greased baking tin and bake in the oven for 12 – 15 minutes until the edges are a golden brown colour.You could also transfer the empty dough rounds onto the baking shhet, then top. This is a matter of preference, makes no difference.
Repeat the whole process until all your doughballs are done. You should have just the right amount of topping and dough.Serve warm. Read article above about leftovers.

The time here is only for the making of the meat mixture and the baking of 4 trays.
Because we make the meat while the sfeeha dough is having it’s initial proof (20 minutes), you shouldn’t need to add much more time to this.