How to make Sfeeha

Why cooks start here

Sfeeha is cooked the way Baalbek meat pies cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

Sfeeha, a beloved Lebanese dish, finds its roots in the traditions of Baalbek, where the art of making meat pies is a cherished craft. This home-style version captures the essence of a Lebanese family cook's approach, with each element carefully balanced by hand. It's a dish that brings warmth to the table, often enjoyed during leisurely meals when loved ones gather to share stories and flavors. The taste of Sfeeha is a harmonious blend of rich lamb filling, sweet and tangy pomegranate molasses, and the delicate crunch of pine nuts. Each bite offers a symphony of savory and slightly sweet notes, wrapped in tender dough. Serve these delightful pies warm, inviting everyone to savor their comforting, robust flavors.