🥙 Sfeeha (Lamb Flatbread with Yogurt)
Sfeeha are small open-faced pies of soft bread dough topped with spiced minced lamb, onion and tomato, finished with toasted pine nuts. A spoonful of yogurt in the topping keeps the meat moist and adds a gentle tang. They come out of the oven golden at the edges and juicy in the middle, and are served warm as part of a mezze spread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g bread dough
- 250 g minced lamb
- 1 onion, finely chopped
- 2 tomatoes, finely diced
- 3 tbsp plain yogurt
- 30 g pine nuts
- 1 tsp seven-spice mix
- Salt and pepper
Method
- Heat the oven to 220 °C and line a tray with baking paper.
- Mix the lamb with onion, tomato, yogurt, spice, salt and pepper.
- Divide the dough into 12 balls and press each into a thin round.
- Spread the meat mixture over the rounds and scatter with pine nuts.
- Bake for 12–15 minutes until the edges are golden. Serve warm.
How to make it lighter
- Choose lean minced lamb and drain any excess liquid from the topping before baking.
- Roll the dough thinner so each piece carries more filling and less bread.
- Use pine nuts sparingly: 10 g is roughly 70 kcal.
History
Meat-topped flatbreads of this kind are baked across Lebanon, Syria and Palestine, and the Lebanese town of Baalbek is widely associated with its own square-shaped version. Today sfeeha are a staple of Levantine bakeries and family gatherings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →