How to Make Sfijas(Middle Eastern Meat Pies)

August 20, 2020

Sfijas, also known as esfihas, are Middle Eastern meat pies with roots in Lebanese and Syrian cuisine. Traditionally made with lamb, these savory pastries traveled with immigrants to Latin America, where they became a staple in countries like Brazil and Argentina. Their defining feature is the open-faced design, revealing the flavorful meat filling inside.

Authentically, sfijas are made with ground lamb, which adds a rich depth of flavor. However, beef is often used as a substitute, as seen in this recipe. The combination of warm spices, creamy yogurt, and fresh mint creates a juicy, aromatic filling that pairs beautifully with the crisp, golden pastry.

Tips for the Best Sfijas:

✅ Use Lamb for Authenticity: The original recipe calls for ground lamb, which adds a rich, slightly gamey flavor that pairs beautifully with mint and yogurt. If using lamb, you can also add a squeeze of lemon juice to brighten the flavor.

✅ Keep the Filling Moist: The key to delicious sfijas is ensuring the filling doesn’t dry out. The yogurt (or labneh/kefir) keeps the meat juicy and tender. If the mixture starts to look dry, add a little more yogurt gradually.

✅ Use the Right Dough: While puff pastry works, for a more authentic Lebanese-style sfija, try making them with homemade dough similar to pizza dough. This gives them a heartier, bread-like texture.

✅ Bake Until Golden Brown: Sfijas should be lightly crisp on the bottom but not overly browned. Keep an eye on them during baking, as oven temperatures vary.

✅ Serve with Yogurt or Lemon: Sfijas taste even better with a side of yogurt or a squeeze of fresh lemon juice before serving.

You can use store bought empanada dough or make your own. You can also make this with puff pastry dough if you like. My empanada dough is very easy to make and is very tasty so I highly recommend it.

Recipe: Sfijas (Esfijas) – Middle Eastern Meat Pies

Makes: 30 to 34 esfijas

Ingredients:
1 ½ pounds (750 grams) ground beef (or lamb for a more traditional flavor)
1 medium white or brown onion, finely chopped
Salt & freshly ground black pepper, to taste
A pinch of ground cumin
Up to 1 cup of Greek yogurt, labneh, or kefir cheese
1 cup of chopped fresh mint leaves
Empanada dough or puff pastry dough
1 lightly beaten egg with a splash of cream or milk (for egg wash)

Instructions:
Preheat & Prepare:

Heat your oven to 375°F (190°C).

Cook the Meat Mixture:

Season the ground meat with salt and pepper.
Heat a skillet with a little oil and brown the meat, stirring occasionally to break up any large clusters.
Drain the browned meat using a colander over a bowl. (Tip: Discard the fat in the trash, not down your drain!)

Sauté the Onion & Combine:

Add a little more oil to the skillet and cook the chopped onion over medium heat for 5 to 6 minutes until softened and translucent.
Return the drained beef to the skillet, mix well, and cook for another 2 to 3 minutes.

Season & Moisten:

Stir in the cumin and mix well.
Add ½ cup of yogurt (or labneh or kefir cheese) and stir to combine. If the mixture seems dry, add more yogurt ¼ cup at a time. The filling should be very moist, not dry.
Stir in the chopped mint, mix well, and turn off the heat.

Shape the Sfijas:

Roll out the empanada or puff pastry dough and cut into circles using a glass or cutter.
Stretch each dough circle slightly to make it thinner and a bit larger.
Place 1 teaspoon of filling in the center of each piece.

Fold & Shape:

Bring two opposite sides of the dough together and pinch to seal.
Bring the remaining two sides together and pinch to form a triangular shape, leaving a small “window” in the middle.

Bake to Perfection:

Brush the pastries with egg wash.
Bake for 20 to 25 minutes or until the bottoms are golden brown.

Serve & Enjoy:

Serve warm with a dollop of Greek yogurt or kefir cheese on the side.

Nutritional Breakdown (Per 2 Sfijas):

Calories: 129.56
Fat: 8.66g (Saturated: 2.40g, Monounsaturated: 3.67g, Polyunsaturated: 1.98g)
Protein: 4.91g
Fiber: 0.25g
Carbohydrates: 8.13g
Cholesterol: 14.23mg
Iron: 0.51mg
Sodium: 112.77mg
Calcium: 18.81mg