These Lebanese meat pies (sfiha) are delicious savory pastries combining crispy flatbread with flavorful ground beef topping! Perfect to enjoy as an appetizer or a main!
In a small bowl, mix the water, sugar, and yeast. Set it aside for 5-10 minutes for the yeast to activate (it should become bubbly).
In a large bowl, sift the flour and salt.
Add the yeast mixture and the yogurt to the flour. Mix into a rough dough and then knead for around 10 minutes until you have a smooth, elastic dough.
Shape the dough into a ball, cover lightly with oil, and return it to the bowl. Cover and set aside in a warm place to double in size for 45-60 minutes.
Make the meat topping
In a large mixing bowl, grate the tomatoes and onion. Strain the mixture to remove excess liquid.
Finely chop the green chili (remove the stem, ribs, and seeds).
Add the ground meat, the 7-spice mix, salt, and pepper to the bowl with the vegetables. Mix well until thoroughly combined.
Assemble
Once the dough has risen, preheat the oven to 400ºF/200°C and place a rack in the center of the oven.
Transfer the dough to a lightly floured surface and divide it into small balls around the size of a ping-pong/golf ball - it should make at least 25-30 balls.
Roll each out into a circle/oval shape around 4 in (10cm) wide and 0.8 in (2cm) thick.
Add about one tablespoon of the meat mixture to the center of each circle. Spread out the topping, leaving a small ½-inch border around the edges. Press it slightly into the dough.
Fold the edges up and over to shape the dough into circular, open-faced Lebanese pizzas.
Bake
Lightly brush a baking sheet with some oil and then spread the meat pies over it, making sure not to overcrowd the tray (work in batches if needed).
Transfer the tray to the oven and bake at 400ºF/200°C for 10 minutes or until the dough is golden brown.
Remove from the oven and serve the Lebanese meat pies hot.
Notes
Store-bought dough: To save prep time and effort, you could use store-bought pizza or roll dough (like Rhodes roll dough). You need about 1.5 lb.Make ahead: Prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator. Prepare the meat topping a day in advance and store it in an airtight container in the fridge. Allow both to come to room temperature for 20-30 minutes before continuing the recipe.Store: Store any leftovers in an airtight container in the fridge for 3-4 days.Freeze: First, flash freeze them on a tray, then transfer them to a freezer-safe container or bag (with excess air removed) and freeze for up to 3 months.Reheat: Spread across a baking tray and reheat at 250ºF/120ºC until warmed through (10-15 minutes from chilled, 20-25 minutes from frozen).