Sfeeha Baalbakeyye might be the second most famous thing about Baalbek, a very close runner up to the roman temples. A thin crispy dough carries a soft flavorful meat mixture that brings up so many memories of road trips, gatherings and much more. The nature of those meat pies make them so versatile, as they can save as great finger foods at social events, appetizers in family dinners, or simply a lunch on it’s own. If you are familiar with baking at home, this recipe is quite easy!
- 1 tablespoon instant yeast
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3 tablespoons vegetable oil
- 4 cups all purpose flour
- 1/2 kg finely ground meat
- small onion, finely chopped
- 1/2 cup pine seeds
- 1 medium tomato peeled and finely chopped
- salt and pepper to taste
- pomegranate molasses to taste
- 1/2 teaspoon paprika
- Add all dry ingredients to a big bowl. Pour in liquid ingredients as you start mixing to form a dough. Mix together to combine. Knead until the dough is formed.
- Cover dough using a towel. Keep in a warm place until it rises, around 30-45 minutes.
- Mix ingredients well.
- Set aside as dough rises.
- Pre-heat the oven to 400 degrees Fahrenheit.
- On a floured working surface, knead the dough and roll it flat using a rolling pin until even and thin.
- Divide the dough using a cookie cutter into the desired size. Place one tablespoon filling in each circle then pinch the corners making a squared pie.
- Slide your meat pies on a slightly oiled baking sheet.
- Bake on high heat for about 12-15 mins, until the dough is crispy and brown form the bottom. Serve immediately.
Sfeeha is usually served with a squeeze of lemon, summak, chilli powder and yogurt (ayran).
Those meat pies are addictive! Make some extra ones as they will disappear in seconds! You could also keep some in a zipper bag in the freezer for up to a month! Defrost in the oven to regain their crunch and (voila!) lunch is served in minutes.