Originated in Syria and Lebanon and now enjoyed throughout the Middle East, Levant, Brazil and Argentina, the small open-faced meat pies Sfiha, often referred as the Arabic pizza pies, are a delicacy full of flavour.
Sfiha are ideal as part of mezze spread, party hors d’oeuvres, or an afternoon snack. They are addictive and crazy delicious. You bite into one, the aroma of baked bread complemented by the meaty flavors of the filling will entice you back for another.
Is the dough easy to make?
You dread making doughs and pastries at home? Don´t !
This dough is super easy to prepare, easy to knead, and easy to roll out. It does not need much time to rise, can also be prepared a day ahead and refrigerated. Rolling out the pies does not need extra rolling skills. You can easily flatten the dough with your fingers or use a rolling pin. Whatever suits you!
What goes in the filling?
The filling is generally made of ground lamb or beef seasoned with cinnamon, sumac and 7 spices, some chopped onions and tomatoes. You can be creative and adapt the filling according your taste. I keep it simple and sometimes add toasted pine nuts or slivered almonds for a change.
Can you freeze Sfiha ?
Absolutely! You can also double the recipe and make a big batch, allow to cool and then freeze in freezer bags. They will keep in the freezer for up to 2 months.
To reheat, bake at 180 C for 15-20 minutes.
How to serve Sfiha?
The meat pies are really delicious when served warm. But they taste equally good when served as cold party snack.
I generally make a youghurt- tahini dip or tabbouleh to accompany Sfiha or serve them as warm appetizer on mezze parties.
