Open-Faced Beef Sfiha: Soft Little Middle Eastern Meat Pies to Squeeze With Lime

How to Make Open-Faced Beef Sfiha

1. Make the dough. In a large bowl, whisk together the flour, yeast, sugar and salt. Add the warm milk, oil and egg and stir until a shaggy dough forms.
2. Knead. Turn the dough onto a lightly floured counter and knead for 6 to 8 minutes, until smooth and soft. It should be slightly tacky but not sticky.
3. Let it rise. Place the dough in an oiled bowl, cover and let it rise in a warm spot for 45 minutes to 1 hour, until doubled.
4. Make the filling. While the dough rises, combine the ground beef, drained onion, tomato, bell pepper, parsley, tomato paste, lemon juice, salt and spices in a bowl. Mix well with your hands. Refrigerate until needed.
5. Heat the oven. Heat your oven to 400°F and line two baking sheets with parchment paper.
6. Shape the rounds. Divide the dough into 16 equal pieces and roll each into a ball. Flatten each ball into a 4-inch circle about ¼ inch thick.
7. Form the rims. Place the circles on the baking sheets. With your fingertips, press down the center of each circle, leaving a ½-inch raised border all around.
8. Fill. Spread about 2 tablespoons of filling in each round, pressing it gently to the edges of the rim.
9. Rest briefly. Let the filled sfihas rest for 10 minutes so the rims puff slightly.
10. Bake. Bake for 15 to 18 minutes, until the rims are golden and the meat is cooked through, reaching 160°F.
11. Serve warm. Transfer to a platter with plenty of lime wedges for squeezing over the top.

Tips for Perfect Sfiha

• Keep the filling thin. A thick layer of meat will not cook through before the dough browns.
• Brush the rims. For extra shine, brush the edges with a beaten egg or a little milk before baking.
• Bake one sheet at a time on the middle rack for the most even color.
• Squeeze the onion. Wrap chopped onion in a clean towel and twist; you will be amazed how much liquid comes out.

Variations

For cheese sfihas, fill the rounds with a mix of shredded mozzarella, crumbled feta and a sprinkle of dried oregano or za'atar.

For spinach sfihas, sauté 10 ounces of chopped spinach with onion, squeeze it dry and season with lemon juice and sumac.

For a weeknight shortcut, use 1 ½ pounds of store-bought pizza dough instead of homemade.

How to Store and Reheat

Store cooled sfihas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 6 to 8 minutes so the dough stays soft and the edges crisp again. Baked sfihas freeze well for up to 2 months; reheat straight from the freezer for about 12 minutes.

Nutrition Information

One sfiha provides approximately 170 to 200 calories. As with every recipe here, these numbers are an approximate estimate.

Final Thoughts

Open-faced sfiha carries the story of families who crossed oceans and kept their recipes alive in new kitchens. Every soft, juicy bite tastes of that love and that history.

Make a batch for your next gathering, set out the lime wedges and watch how quickly the platter empties.

With love, from Grandma's kitchen ❤️