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Lebanese Meat Pie Recipe, otherwise known as Sfeehas, are triangles of bread dough that are baked with a rich, warm flavored ground beef mixture. Serve your meat pies with yogurt, hummus and a tabbouleh salad. The leftovers freeze great for later!
Lebanese Meat Pies (also called Sfeeha or Fatayer) are golden, handheld triangles of soft baked dough stuffed with a warmly spiced ground beef filling of onion, garlic, cinnamon, cumin, and allspice. They bake in about 20 minutes and make 24 pies that serve a crowd, freeze beautifully, and reheat in minutes. Serve them with plain yogurt, grape leaves, Hummus, Lebanese Green Beans and Tabbouleh for a full Lebanese spread.
I grew up eating these at my grandma’s house, where a big tray of sfeeha meant a gathering was happening. My Lebanese family has always made them with this specific spice blend, and that combination of cinnamon, cumin, and allspice is what gives them that warm, deeply savory flavor you don’t get from most American-style meat pies. I use a store-bought frozen roll dough shortcut that makes these completely weeknight-friendly without shortchanging the flavor. Once you make a batch, you’ll want them in your freezer at all times. If you want a vegetarian version try this lebanese spinach pie.
What Are Lebanese Meat Pies?
Lebanese meat pies are a traditional Levantine hand pie made from soft yeast dough folded into triangles around a spiced ground beef or lamb filling. They go by a few names: Fatayer is the broader term for Lebanese stuffed pies (which can include spinach or cheese fillings), while Sfeeha or Sfeeha specifically refers to the meat version. They are served as a mezze appetizer, packed lunch, or alongside a full Lebanese spread.
Why This Recipe Works
The spice blend is the difference. Most meat pie recipes use one or two spices, but the combination of cinnamon, cumin, allspice, and cloves creates a layered warmth that reads distinctly Lebanese. Each spice does a job: cinnamon adds sweetness and depth, cumin brings earthiness, allspice ties it together, and a small amount of cloves adds a subtle, aromatic finish you notice without being able to name.
The store-bought frozen roll dough is intentional. It rises and bakes exactly like homemade dough but eliminates an hour of prep, which means these are realistic on a weeknight or when you’re making a double batch for the freezer.
Draining the fat from the ground beef before filling is non-negotiable. It keeps the dough from getting soggy from the inside and ensures the edges stay sealed during baking.
Resting the assembled pies for 10 to 15 minutes before they go in the oven gives the dough time to relax and grip the filling, which is why these stay intact where other versions fall open.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- Ground Beef: The meat pies I grew up eating used ground beef. I use a lean ground beef but you can use any fat content you want. Just make sure to drain the fat so the meat pies don’t get soggy.
- Onions: The sautéed sweet onions are a nice addition to the meat pies. You could also use yellow onion, red onion or shallot. If you don’t like onion just leave it out.
- Spices: When I make the ground beef mixture I use cinnamon, cumin, allspice and cloves. I love the way those spices work together to create a warm, rich flavor. You can modify to your tastes.
- Dough: You can use a homemade dough or buy a store-bought dough to use in this recipe. To save time I like to buy the Rhodes Roll Dough that is frozen and portioned into small rounds. When you are ready to make your fatayer you will remove the dough and let it thaw and rise for 3 to 4 hours before making the spinach pies.
Ways to Modify these Fatayer
- Spices: Swap in your favorite spice blend, or try shawarma seasoning, sumac, or za’atar for a different Middle Eastern twist.
- Pine Nuts: Stir into the beef mixture before filling for a traditional crunch.
- Feta: Crumble on top of the filling right before baking.
- Tomatoes: Add diced tomatoes to the filling, just drain them well first to prevent soggy pies.Heat: Add extra cayenne, crushed red pepper, or chopped jalapeños to the beef while cooking.
- Protein: Swap the ground beef for ground lamb, chicken, turkey, or pork.
- Pomegranate Molasses: Stir 1 to 2 teaspoons into the cooked filling for a subtle sweetness that’s very traditional. I also use it in this Easy Arabic Salad.
How to Make this Lebanese Meat Pies Recipe
Step 1: Prepare the Dough. Place frozen dough in the refrigerator 6 to 12 hours before using to thaw. If using a dough ball (not frozen rolls), let it rise on a sprayed baking tray covered with a kitchen towel for about 1 hour, then form into 24 two-inch balls and let rise again for 30 minutes. If using frozen roll dough, place 24 rolls on sprayed baking sheets, cover with plastic wrap, and let thaw and rise for 2 to 3 hours. Preheat oven to 400°F.
Step 2: Make the Beef Filling. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic for 2 to 3 minutes until soft. Add the ground beef and spices and cook until browned. Drain the fat and transfer to a bowl.
Step 3: Fill and Shape. On a floured surface, roll each dough ball into a round with three defined sides. Add a heaping tablespoon of filling to the center, leaving a border around the edges. Bring the three sides up to meet in the middle and pinch firmly to seal. Brush or spray each pie with olive oil and place on a baking sheet.
Step 4: Bake. Bake for 20 minutes until the edges are golden brown. For deeper color, increase heat to 450°F for the last 2 minutes. Cool slightly before serving.
Common Mistakes to Avoid
- Overfilling the dough. It’s tempting to add more filling, but too much and the edges can’t seal properly. A heaping tablespoon per pie is the right amount.
- Not draining the ground beef. Excess fat in the filling makes the dough soggy and causes the bottom to steam rather than bake. Always drain before filling.
- Skipping the rest before baking. If you fill and immediately bake, the dough hasn’t had time to settle. A 10 to 15 minute rest helps the edges hold and the dough firm up.
- Rolling the dough too thick. Thick dough throws off the meat-to-dough ratio and results in heavy, bready pies. Roll each round out thin so the filling is the focus.
- Not rotating the tray. For even browning on all sides, rotate the baking sheet halfway through cooking.
Storage Tips
- Refrigerator: Store cooled sfeehas in an airtight container for up to 4 days. Reheat in the oven at 350°F, in the air fryer, or in the microwave.
- Freezer: Let the meat pies cool completely before freezing. Wrap each one individually in plastic wrap or aluminum foil to prevent freezer burn, then place in a freezer-safe bag or container. They keep well for up to 3 months. I always make a double batch specifically for the freezer.
- To reheat from frozen: Thaw overnight in the refrigerator, then warm in the oven at 200°F until heated through. You can also reheat directly from frozen in the air fryer.
Recipe FAQ
The most common causes are overfilling, dough that is too thick, or skipping the pre-bake rest. Fill each pie with about a heaping tablespoon of filling and leave a border around the edge. If the dough won’t stick on its own, brush the edges lightly with water or egg wash before pinching. Press and twist the edges firmly rather than just folding. Letting the assembled pies rest for 10 to 15 minutes before baking also helps the dough firm up and hold its shape.
Soggy meat pies almost always come from undrained fat. After browning the ground beef, drain the fat completely before mixing in the spices and filling the dough. If you’re adding tomatoes or other vegetables, drain those too before mixing them into the filling.
Stir 1 to 2 teaspoons of pomegranate molasses into the cooked filling after draining the fat. It adds a subtle tang and a hint of sweetness that is very traditional in Lebanese sfeeha and balances the warm spices.
Fatayer is the general term for Lebanese stuffed pies and covers several fillings including spinach, cheese, and meat. Sfeeha specifically refers to the meat version. In my family we used both names interchangeably, but you’ll also see Sfeeha spelled as Sfiha or Safiha depending on the region.
Rotate the baking tray halfway through cooking so all sides of the pies get even heat. If you want a deeper golden color on the edges, increase the oven temperature to 450°F for the last 2 minutes.
Other Lebanese Recipes to Try:
Vegetarian
Lebanese Vegetables
Appetizers
Lebanese Style Hummus
Mediterranean
Lebanese Spicy Potatoes (Batata Harra)
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Lebanese Meat Pies
Ingredients
- 1 package of dough or 1 package of Rhodes 36 count frozen dinner rolls
- 1 to 1 1/2 pounds of ground beef {I used 80/20}
- 1 sweet onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 2 Tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cayenne pepper {optional}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use.
- Spray two baking trays with non-stick spray. Lay out the dough on the tray if not using the frozen rolls and cover with a kitchen towel to rise for about 1 hour. When the dough has doubled in size form the dough into 2 inch round balls and make about 24 of them. Cover with kitchen towel for another 30 min to rise again.
- If using the frozen roll dough place 24 of the frozen dough rolls on two of the baking sheets. Spray the top of the dough with non-stick spray and cover with plastic wrap. Let the dough thaw and rise, which takes about 2 to 3 hours.
- Preheat oven to 400 degrees.
Prepare beef mixture:
- In a medium skillet heat 2 Tablespoons olive oil over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes or until soft. Add the ground beef or lamb and the spices and continue to cook until the meat is browned. Drain the fat from the ground beef and place in a mixing bowl.
Prepare the meat pies:
- Set out of a large cutting board or another work surface that has space to roll out the dough. Flour the surface your working on. Use a rolling pin to roll each dough round out so there are three sides.
- Fill each dough round with enough beef mixture to fill the dough but leave room around the edges to close the meat pie.
- Bring the three sides of the dough together to a point in the middle. Use your fingers to pinch the dough together and make sure they are closed completely.
- Spray the each meat pie with a bit of olive oil or use a brush to brush them with olive oil.
- Bake for about 20 minutes, or until just golden brown. To get a nice golden brown on the edges you can turn the heat up to 450 the last 2 minutes of baking. Remove from oven and let cool for a couple of minutes. Serve warm or freeze for later.
Notes
- Store sfeehas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, air fryer, or microwave.
- To freeze: cool completely, then wrap each individually in plastic wrap or foil and place in a freezer-safe bag or container. Keeps for up to 3 months. I always make a double batch for the freezer.
- To reheat from frozen: thaw overnight in the fridge, then warm at 200°F in the oven or reheat in the air fryer.
- If adding diced tomatoes or other vegetables, drain them well before mixing into the meat to prevent soggy pies.
- If the edges won’t stay sealed: don’t overfill, press and pinch the edges firmly, and brush with a little water or egg wash if needed. Let assembled pies rest 10 to 15 minutes before baking so the dough firms up and holds its shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My step grandmother was 100% Lebanese but never used cinnamon in any recipes except when making sweets. Can you tell me why? Was it the area in Lebanon she grew up in?
I am guessing it was the area she grew up in but not totally sure. My grandma and grandpa always used cinnamon in everything from meat pies, to rolled grape leaves, to soups, to Lebanese green beans. That is very interesting to hear that your grandma did not use it. In these recipes if you don’t like it you can certainly leave it out and the recipes still taste good. 🙂
how to make the dough for the meat pies
I don’t have a home-made dough recipe but I am sure there are some good ones online. Here is one I found that seems good: https://sugarspunrun.com/the-best-pizza-dough-recipe/ Otherwise I buy pre-made dough. I buy the pre-made dough balls.
I’ve been looking for a recipe to match the fantastic cheese meat pies that a local restaurant serves. This is it or better! Thank you for sharing
I hope you enjoy them! They are my favorite.
Hi made these but they kept popping open. What suggestions do you have to keep this from happening?
Hi! There are a few things you can do: Make sure to press the edges firmly: After folding, press the edges tightly to ensure they’re sealed.
You can also use water and or egg wash to help seal them together if the dough wont’ stick. Another option is to pinch and twist the edges a bit to help it stay in place.
Make sure that you are not over filling them.
You also can let them rest for about 10-15 minutes before you put them in the oven to bake- this helps the dough rest and form better. I also have seen people rest them in the fridge for that 10-15 minutes because the cold helps them firm up and keep the edges in place.
I hope this is helpful!
I thought meat pies had to have pine nuts in it too?
They can but don’t have to. If you want to add them you can add them into the meat mixture.
how to fold the dough for the fatayers
Bring the three sides of the dough together to a point in the middle. Use your fingers to pinch the dough together and make sure they are closed completely.
Spray the each meat pie with a bit of olive oil or use a brush to brush them with olive oil. Place on a baking sheet.
could you use puffed pastry for the meat pies or pastry dough ?
Yes! It will just be a different consistency as far as the dough but still good!
can i use store brought pie crust dough
I think that would work. I honestly haven’t tried it. We use pre-made dough.
Growing up in Chicago with Lebanese neighbors w ground lamb, chopped onion and mint. We wrapped and baked in homemade bread dough. Phonetically we called them petite eyes
Yes- there are a variety of combinations. That sounds wonderful and a nice memory. I bet they tasted amazing!