For me, the thought of Lebanese Meat Pies instantly conjures up a flood of cherished childhood memories. Growing up, our home, especially my grandma’s, was a hub of vibrant Lebanese cooking. The aroma of spices, fresh dough, and sizzling meat was a constant, inviting presence that made every family gathering special. While many in our family referred to them as Fatayer, the term Sfeeha is also widely used and recognized across the Middle East, describing these delightful savory pastries.

These meat pies are more than just food; they are a symbol of hospitality and tradition. My family always prepares a generous batch for various events, knowing they are guaranteed to be a hit with both children and adults. Their comforting familiarity and rich flavors make them a universal favorite.

A typical Lebanese feast, in my opinion, wouldn’t be complete without these savory triangles. We often serve our Sfeeha alongside a spread of delicious sides such as cool, plain yogurt, Roasted Mediterranean Vegetables, savory Stuffed Grape Leaves, creamy Hummus, fresh Tabbouleh, and wholesome Lebanese Green Beans (Lubee). This combination creates a symphony of flavors and textures that truly captures the essence of Lebanese culinary heritage. The beauty of Lebanese Meat Pies lies in their relatively simple ingredients, transforming humble components like ground beef, onions, garlic, and a blend of aromatic spices into an incredibly rich and satisfying filling, all encased in perfectly baked dough.

Just last week, I shared our family’s recipe for Lebanese Spinach Pies (Spinach Fatayer), another staple we frequently prepare. I often make both spinach and meat pies concurrently for gatherings, ensuring a delightful variety that caters to different preferences and allows everyone to savor both savory options.

Essential Ingredients for Perfect Sfeeha

Creating delicious Lebanese Meat Pies requires a careful selection of quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial to achieving that authentic Middle Eastern flavor:

• Ground Beef: The heart of our meat pies, ground beef is what I’ve always used in the Sfeeha I grew up eating. I typically opt for a leaner ground beef (like 90/10 or 80/20) to keep the pies from becoming too greasy. However, feel free to use your preferred fat content. The most important step is to thoroughly drain any excess fat after cooking to prevent the dough from getting soggy, ensuring a crisp, golden crust.
• Onions: Sweet onions are a fantastic addition to the meat filling, caramelizing slightly during sautéing and adding a subtle sweetness that balances the savory meat and spices. Yellow onion, red onion, or even shallots can be used as substitutes, each offering a slightly different nuance. If you’re not an onion fan, you can certainly omit them, though they contribute significantly to the depth of flavor.
• Garlic: Fresh minced garlic is a non-negotiable for me when making the ground beef mixture. Its pungent, aromatic qualities are essential for building a robust flavor base. Adjust the amount to your personal preference – whether you love a strong garlic kick or prefer a more subtle hint, feel free to add more or less.
• Spices: The unique, warm flavor profile of Lebanese meat pies comes from a specific blend of Middle Eastern spices. I use a combination of ground cinnamon, cumin, allspice, and a touch of cloves. This blend creates a deeply aromatic and comforting flavor that is distinctively Lebanese. These spices are not overpowering but rather work in harmony to elevate the beef. Don’t hesitate to adjust the ratios to best suit your palate.
• Dough: The dough is the foundation of your Sfeeha. You have the option of using a homemade dough for an authentic touch or, to save time, a high-quality store-bought pizza dough or frozen roll dough. I often find that using frozen Rhodes Roll Dough, which comes pre-portioned into small rounds, is a fantastic shortcut. If using frozen dough, remember to remove it from the freezer and allow it to thaw and rise. This process usually takes about 3 to 4 hours, ensuring the dough is soft, pliable, and ready to be shaped into perfect meat pies.

For precise measurements and detailed instructions, please refer to the comprehensive recipe card provided below.

Step-by-Step Guide: How to Make Lebanese Meat Pies (Sfeeha)

Making Lebanese Meat Pies might seem intricate, but by following these detailed steps, you’ll be baking perfect Sfeeha in no time. The key is in the preparation of both the dough and the flavorful filling.

Step 1: Prepare the Dough Ahead of Time
If you’re using frozen dough, this step is crucial. Transfer the frozen dough from your freezer to the refrigerator 6 to 12 hours before you plan to bake. This slow thaw ensures the dough remains soft and pliable. It won’t rise significantly in the fridge, but it will be perfectly thawed and ready for the next stages of preparation.

Step 2: Initial Dough Rise (for non-frozen pre-portioned dough)
Lightly spray two large baking trays with a non-stick cooking spray. If you’re using a block of dough (not the individual frozen rolls), divide it into roughly 2-inch round balls, aiming for about 24 pieces. Arrange these dough balls on the prepared trays, leaving ample space between each. Cover the trays loosely with a clean kitchen towel and let the dough rise in a warm spot for approximately 1 hour, or until it has noticeably doubled in size.

Step 3: Second Rise & Prepping Frozen Dough Rounds
After the initial rise, if using traditional dough, gently form the dough into uniform 2-inch round balls (approximately 24 of them). Cover them again with a kitchen towel and let them rest for another 30 minutes to rise further. If you’re using frozen roll dough (like Rhodes rolls), place 24 of these frozen dough rolls directly onto two sheet pans, ensuring they are well-spaced. Lightly spray the tops of the frozen dough with non-stick spray and cover the trays with plastic wrap. Allow the dough to thaw and rise in a warm place, which will take about 2 to 3 hours, until they are soft and doubled in size.

Once your dough is almost ready, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 4: Craft the Aromatic Beef Filling
In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Add your minced garlic and finely chopped onion. Sauté for 2 to 3 minutes until the onions become soft and translucent and the garlic is fragrant. Next, add the ground meat (beef or lamb, as preferred) and your chosen spices (cinnamon, cumin, allspice, cloves, salt, and pepper). Continue to cook, breaking up the meat with a spoon, until it is thoroughly browned and cooked through. It’s essential to drain any excess fat from the ground beef after cooking. This step is crucial to prevent the meat pies from becoming greasy or soggy. Transfer the cooked and drained meat mixture to a mixing bowl and set aside to cool slightly.

Step 5: Prepare Your Work Surface and Roll the Dough
Designate a large cutting board or a clean, spacious countertop as your work surface. Lightly flour this surface to prevent sticking. Take one dough round at a time and, using a rolling pin, roll it out into a thin, roughly triangular or circular shape, about 4-5 inches in diameter. The goal is to have enough surface area to enclose the filling, while still leaving enough dough to form the characteristic three-sided Sfeeha shape.

Step 6: Fill Each Dough Round Generously
Place a spoonful (about 1.5 to 2 tablespoons) of the prepared beef mixture into the center of each rolled-out dough round. Be careful not to overfill, as you need to leave a clear border around the edges of the dough. This empty margin is critical for properly sealing the meat pie in the next step.

Step 7: Shape and Seal Your Lebanese Meat Pies
To form the classic Sfeeha triangle, bring three sides of the dough together to meet at a central point in the middle, forming a triangular pouch. Carefully use your fingers to firmly pinch and seal the edges of the dough together. Ensure they are completely closed to prevent the filling from escaping during baking. A tight seal will ensure your pies hold their shape beautifully.

Once shaped, lightly spray each meat pie with a bit of olive oil or use a pastry brush to brush them gently with olive oil. This promotes a lovely golden-brown crust. Carefully arrange the shaped meat pies on your prepared baking sheets.

Step 8: Bake to Golden Perfection
Bake the Sfeeha in the preheated oven for approximately 20 minutes. You’re looking for the dough to be cooked through and the edges to turn a beautiful golden brown. For an extra crisp, golden finish on the edges, you can increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) for the final 2 minutes of baking. Once baked, remove the meat pies from the oven and let them cool on the baking sheet for a couple of minutes before serving. Enjoy them warm, or set them aside to cool completely if you plan to freeze them for later enjoyment.

Creative Variations: Ways to Modify Your Sfeeha (Fatayer)

While the traditional Lebanese Meat Pie recipe is perfect on its own, there are many exciting ways to customize your Sfeeha and introduce new flavors or textures. Don’t be afraid to experiment and make these savory pastries your own!

• Spices: The spice blend is the soul of this dish. Feel free to alter it to your liking. If you have a favorite Middle Eastern spice blend, such as a shawarma seasoning, try incorporating it. Adding a pinch of sumac can introduce a lovely tangy note, while za’atar can provide an earthy, herbaceous flavor. These traditional Middle Eastern spices are fantastic to keep in your pantry for versatile cooking.
• Pine Nuts: For an added layer of texture and a nutty flavor, toast some pine nuts in a dry skillet until lightly golden, then fold them into the cooked beef mixture. The subtle crunch and richness they provide are a delightful contrast to the soft meat and dough.
• Feta Cheese: A sprinkle of crumbled feta cheese over the ground beef mixture before baking can add a wonderful salty, tangy dimension. The feta melts slightly, infusing the filling with its distinct Mediterranean character.
• Tomatoes: Introduce a hint of freshness and acidity by adding finely diced tomatoes to the ground beef mixture. If you choose to do this, ensure you thoroughly drain any excess liquid from the tomatoes. This critical step prevents the filling from becoming too watery and making the dough soggy during baking.
• Heat: If you enjoy a bit of a kick, spice up your ground beef mixture. Incorporate additional cayenne pepper or a generous pinch of crushed red pepper flakes. For a fresh and vibrant heat, you could even sauté finely chopped jalapeños or serrano peppers along with the onions and garlic.
• Protein Swap: While ground beef is traditional, these pies are incredibly versatile. You can easily substitute the ground beef with other proteins such as ground lamb for a richer, more gamey flavor, ground chicken or turkey for a lighter alternative, or even ground pork if you’re not adhering to traditional dietary restrictions.
• Pomegranate Molasses: Pomegranate molasses is a beloved ingredient in Mediterranean cooking, offering a unique sweet and tangy profile. I use it in recipes like this Easy Arabic Salad, and it would be a fantastic addition to these meat pies. Stir 1-2 teaspoons into the cooked ground beef mixture after it has been drained. This will impart an authentic, slightly tart sweetness that is truly delicious.

Storage Tips for Lebanese Meat Pies

Lebanese Meat Pies are fantastic for meal prepping or making in advance, as they freeze exceptionally well. I often prepare a double batch specifically to store some for future busy days.

To ensure optimal freshness and prevent freezer burn, allow your baked Sfeeha to cool completely to room temperature after they come out of the oven. Once cooled, you can wrap each individual meat pie tightly in plastic wrap or aluminum foil. This extra layer of protection isn’t strictly necessary but is highly recommended for longer freezer storage. Then, place the wrapped pies in a freezer-safe airtight container or a heavy-duty freezer bag. Properly stored, these delicious meat pies will maintain their quality in the freezer for up to 3 months.

Thawing and Reheating Frozen Sfeeha

When you’re ready to enjoy your frozen Lebanese Meat Pies, there are a few convenient ways to bring them back to life:

• Refrigerator Thawing: The best method is to transfer the frozen Sfeeha to your refrigerator and let them thaw overnight. This gentle thawing helps maintain their texture.
• Oven Reheating: For the crispiest results, preheat your oven to 200 degrees Fahrenheit (95 degrees Celsius). Place the thawed meat pies on a baking sheet and reheat for about 10-15 minutes, or until they are heated through and the crust is crisp again. If reheating from frozen, this will take longer, possibly 20-30 minutes at a slightly higher temperature (around 300°F/150°C).
• Air Fryer Reheating: An air fryer is a great option for quick reheating. Place thawed Sfeeha in the air fryer basket in a single layer. Air fry at 350 degrees Fahrenheit (175 degrees Celsius) for 5-7 minutes, or until hot and crispy.
• Microwave Reheating: While convenient, the microwave can sometimes make the dough a bit soft. If you’re in a hurry, microwave thawed meat pies for 30-60 seconds, or until warmed through. This method is best if you don’t mind a softer crust.