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Sfeeha or Sfiha depending on how you like to spell it is a very popular side dish in the LEVANT region.

A pie-like dish served with various filling but traditionally meat.

Now everyone is biased to their moms food for sure, but I can safely say that our entire family and extended family is biased to my mom’s signature Sfeeha recipe.

Try it and enjoy, the filling is to die for regardless of how thin/thick you would like your dough to be.

Sfeeha

Sfeeha, a little meat pie made extraordinary fillings. The recipes might vary from one household to another, but everyone one is unique in it's own sense.
This is the way passed down to me by my mother.
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Prep Time 30 mins
Cook Time 10 mins
Proofing Time 3 hrs
Total Time 3 hrs 40 mins
Course Appetizer
Cuisine Arabic

Equipment

  • Stand mixer is preferred

Ingredients
  

Dough Ingredients

  • 5 cups flour
  • 1 TBSP yeast
  • 1 TBSP sugar
  • 2 Cups Warm Water Divided into 1 Cup + 1 Cup
  • 1/2 TSP Salt
  • 1 TBSP Baking Powder
  • 1/2 Cup Yogurt

Filling Ingredients

  • 400 grams veal minced twice
  • 2 large onions diced finely
  • 4 TBSP Vegetable Oil
  • 3 TBSP red vinegar
  • 1 medium tomato diced finely
  • 2 green peppers deseeded and finely diced
  • 1 TSP Cinnamon
  • 2 TBSPs Spices بهار Black Pepper and Sweet Pepper Mix
  • 1/3 cup tahini
  • 1/3 cup lemon
  • 1/3 cup yogurt zabadi

Instructions
 

Dough Directions

  • Mix sugar and yeast in 1 cup of warm water. Set aside until bubbly for 8 – 10 minutes
  • Add all dry ingredients to stand mixer and mix.
  • Add the yeast mixture in.
  • Add in yogurt with half of the warm water cup mixture, kneading it until dough sets
  • Add remaining cup of water gradually on as needed basis to make your dough to your liking until no longer sticky
  • Cover and set aside for 2 - 3 hours. For the ultimate dough, punch it down after one hour to allow for a double rise, this will give the ultimate fluff to the dough when baked.

Filling Directions

  • In a pan, add 2 TBSP of oil and cook meanwhile adding cinnamon, spices, and salt, stirring occasionally for 10 minutes
  • In another pan, cook onions until tender and then top with meat until it absorbs all liquid. Remove from heat and set aside for mixture to completely cool down.
  • Add onion/meat mixture to a bowl, then add red vinegar, lemon, yogurt, tahini, and stir. Then add tomatoes, and green peppers and mix well.
  • Tip: If the mixture is too dry add one TBSP of Red vinegar.

Sfeeha Assembly

  • Shape dough into small balls and flatten to thickness of your liking
  • Make a small well using your fingers and add a tbsp of filling to each
  • Place all in an oil coated oven dish or tray
  • Bake in preheated oven at 200 C until red or golden brown to your preference
  • If you are using a rolling pin and a cutter for even rounds, allow the dough to rise for 15 minutes before adding the filling in the middle so it doesn't lose its shape.

Notes