Name: Sfeeha Yafawiyeh
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Palestinian
Ingredients: For the Dough:; 3 cups all-purpose flour; 1 tsp salt; 3/4 cup warm water (approx.); 2 tbsp olive oil or vegetable oil; For the Filling:; 1 lb ground lamb or beef; 1 medium onion, finely chopped; 1 tsp ground allspice; 1/2 tsp ground cinnamon; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp pomegranate molasses; Optional: 2 tbsp toasted pine nuts or 1/2 cup diced tomatoes

Why You’ll Love This Recipe

Sfeeha Yafawiyeh combines the crispiness of flaky pastry with the deep, satisfying flavor of seasoned meat. It’s elegant enough for gatherings yet practical enough for everyday meals. The dough is thin and light, making each bite irresistibly crunchy, while the meat filling bursts with bold spices and authentic Mediterranean flavor. Whether you serve them hot out of the oven or at room temperature, these meat pies are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

All-purpose flour
Salt
Warm water
Olive oil or vegetable oil

For the Filling:

Ground lamb or beef
Onion (finely chopped)
Allspice
Cinnamon
Black pepper
Salt
Pomegranate molasses
Optional: pine nuts or diced tomatoes

Directions

Prepare the dough: In a bowl, mix flour and salt. Gradually add warm water and oil, kneading until you form a soft, elastic dough. Cover and let rest for 30–60 minutes.
Make the filling: In a skillet, cook the ground meat until browned. Add chopped onions and sauté until soft. Season with allspice, cinnamon, salt, and black pepper. Stir in pomegranate molasses and cook for a few more minutes. Let cool completely.
Shape the sfeeha: Divide the dough into small balls. Roll each ball out very thinly into a square or rectangle on a floured surface.
Place a spoonful of filling in the center and fold the edges inward to form a square or envelope shape. Press lightly to seal.
Bake: Preheat oven to 400°F (200°C). Place sfeeha on a greased or parchment-lined baking tray. Brush with oil and bake for 15–20 minutes, or until golden brown and crisp.
Serve warm or at room temperature, optionally with a side of yogurt or a squeeze of lemon.

Servings and timing

This recipe yields approximately 12–15 pieces.
Prep time: 45 minutes (including dough resting)
Cook time: 20 minutes
Total time: about 1 hour and 5 minutes

Variations

Vegetarian Version: Replace meat with sautéed mushrooms, lentils, or a spinach and cheese mix.
Add Crunch: Top with toasted pine nuts or sesame seeds before baking.
Mini Sfeeha: Make smaller, bite-sized versions for appetizers or party platters.
Tomato Base: Add a few spoonfuls of finely diced tomatoes to the filling for extra juiciness.
Spicy Twist: Add a touch of chili flakes or cayenne pepper for heat.

Storage/Reheating

Store leftover sfeeha in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through and crisp—about 5–8 minutes. For freezing, place uncooked shaped sfeeha on a tray, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

What makes Sfeeha Yafawiyeh different from other types?

Sfeeha Yafawiyeh is thinner and crispier than the doughy Levantine or Lebanese versions, often shaped into neat envelopes instead of open-faced rounds.

Can I use store-bought dough?

Yes, thin filo or puff pastry can be used in a pinch, though the traditional homemade dough offers the best texture.

Is the filling cooked before baking?

Yes, the meat is pre-cooked with spices and onions before being placed in the dough. This ensures the filling is fully cooked and flavorful.

Can I use ground chicken or turkey?

Yes, lean meats like chicken or turkey work well. Just be sure to balance the spices and moisture.

What’s a good dipping sauce?

Plain yogurt, tahini sauce, or even a lemon-garlic dressing pairs wonderfully with sfeeha.

Can I prepare the dough ahead of time?

Yes, the dough can be made a day in advance and stored in the refrigerator, wrapped in plastic.

Why is pomegranate molasses used?

Pomegranate molasses adds a unique sweet-tangy depth that balances the richness of the meat. It’s a signature ingredient in authentic sfeeha.

How thin should the dough be?

Roll the dough very thin—almost translucent. The thinner the dough, the crispier the final product.

Can I pan-fry instead of baking?

Traditionally, sfeeha is baked, but pan-frying in shallow oil on medium heat is an option for extra crispiness.

Are these served as a meal or appetizer?

Both! They can be a hearty main course with salad or soup, or a crowd-pleasing appetizer at parties.

Conclusion

Sfeeha Yafawiyeh is a delicious example of Palestinian culinary heritage—simple, elegant, and deeply flavorful. The contrast of crispy dough and tender, spiced filling makes every bite memorable. Whether you’re exploring Middle Eastern cuisine or reconnecting with traditional flavors, this recipe offers a true taste of Yafa and a dish you’ll want to make again and again.