Sfeeha – Arabic Meat Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Arabic meat pies, known as Sfeeha, are mini flatbreads with a tomato and tahini meat mixture. So flavorful, and so easy to make!


Units Scale

24 Dough Balls

1 lb Ground Beef

1 Onion

5 Cloves Garlic

1 Jalapeno, to taste

1 Tomato

2 tsp Salt

1 1/2 tsp Black Pepper

1 tbsp Pomegranate Molasses, optional

1/4 cup Vegetable Oil

1/3 cup Tahini

1/4 cup Yogurt

1/4 cup Lemon Juice

Pine nuts, optional


Prepare your dough ahead of time and cut into 24 balls. Allow to rise. I use the premade Rhodes Dinner rolls. If you’re using them, take out 24 pieces and place them on a parchment lined sheet pan. Spray them with oil and cover with plastic wrap. Allow them to rise in a warm place for about 90 minutes. When they’re almost done start preparing your meat mixture.

Preheat your oven to 450 F.

Roughly chop your onions, and jalapenos. In a food processor, finely mince the onion, garlic, and jalapeno. Add the roughly chopped tomato, salt, and pepper. Mince again.

Add the molasses, oil, tahini, lemon juice, and yogurt. Mix again. Add the ground beef and pulse just until combined.

Spread your dough balls leaving a little edge. Place 1/4 of meat mixture onto each one and spread it slightly. If you’re using pine nuts push a few pieces onto the top so they stick to the filling.

Bake at 450 F for 10-12 minutes until golden brown, and the meat is cooked through. The meat is soft. If you’re hesitant you can check with a meat thermometer. My meat registered at 165 F at 10 minutes and then at 180 F at 12 minutes. I baked for 12 minutes so the dough was golden.

Enjoy right away with some yogurt on the side!


You can refrigerate or freeze these for later. Refrigerate for up to a week in a ziploc bag or tight sealed container. I place napkins to absorb any moisture in the fridge. Reheat or enjoy cold.

The molasses is optional, but adds a great tartness to it!

If you want to freeze them, freeze in between layers of parchment so they don’t stick to each other. Freeze for up to three months. Thaw in the fridge overnight or on the counter for a couple hours. Reheat at 325 F until warmed.