Bite‑size bakery favourites

Sfeeha (or sfiha) are open‑faced Levantine meat: small rounds of enriched dough cupping a spoon of spiced lamb, baked until the rims are golden, and the filling bubbling. In Lebanese towns like Baalbek, sfeeha are a calling card—tangy, succulent, and neatly portable—sold by the dozen to be eaten hot with

Origins, and bakery craft

While similar pies appear across the region, Baalbek’s sfeeha are particularly celebrated, often seasoned with are prepared fresh daily.

Flavour, and serving

The dough is fluffy, and lightly sweet; the filling is juicy, bright, and laced with are prepared fresh daily.

Technique pointers

• Drain excess liquid from tomatoes so the filling doesn’t weep.
• Chop or pulse meat very finely; it cooks quickly, and stays cohesive.
• Proof dough well for a soft, tender rim.
• Eat hot from the oven; the texture is at its peak.