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cooked sfiha lahmajun recipe

Lahm Bi Ajeen (Sfiha) Minced Meat Pie

  • Author: Mariam N.
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x


Lahm bi ajeen is a delicious oven-baked savory minced meat pie is known as sfiha in the Middle East. It's made with homemade dough and spiced meat. 




  • 1 cup warm water
  • 3 cups flour (you can use wholewheat, all-purpose or baking flour)
  • 2 tablespoons dry powdered milk
  • 2 teaspoons active yeast (dry granules)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/3 cup olive oil

Meat Topping

  • 500 grams beef mince
  • 1 onion, chopped
  • 2 medium-sized tomatoes, diced
  • 3 tablespoons olive oil
  • 3 tablespoons pomegranate molasses (debes remman)
  • 1 teaspoon seven spices
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt


  • 1/4 cup of pine nuts


To make the dough: 

  1. In a large bowl (or bowl of a dough mixer if using) combine half a cup of the warm water (save the remainder) yeast and sugar. Stir the mixture and let it sit out while you prep the other ingredients. 
  2. In a separate bowl, mix the flour, dry milk, and salt. Form a well in the mixture. 
  3. Pour in the yeast, water and sugar combination and start kneading with your hands (you can also use a dough kneader for this step). 
  4. As you knead, slowly add the remaining cup of water, kneading in between each addition. 
  5. Keep kneading until you are able to form the dough into a ball.
  6. Pat the dough ball with a little bit of olive oil. Cover it with a kitchen cloth and let it rest for a minimum of an hour (the more it rests the better).

To make the meat topping:

  1. Put the onion and salt in a food processor and pulse for a minute or two. 
  2. Add in the tomatoes, spices, pomegranate molasses, olive oil, and meat. 
  3. Pulse until all the ingredients are well combined. 

To make the pies: 

  1. Heat your oven to 350 ℉ or 180 ℃.
  2. Form the rested dough into small round balls (around 10). 
  3. Flour a surface in your kitchen and use a rolling pin to shape a thin round circle out of each piece. 
  4. Transfer the pie dough pieces to a greased oven baking dish or baking dish with a parchment paper.
  5. Top each with a spoon of the meat mixture. 
  6. Place the tray in the oven for around 35 minutes or until both the dough and meat topping are cooked through.


  • Serve hot.
  • Drizzle with lemon juice or more pomegranate molasses for added flavor.
  • The meat pies keep well in the fridge for up to 5 days if kept in an airtight container.
  • The total time is reflecting the minimum set time for the dough.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Middle Eastern


  • Serving Size: 1 pie
  • Calories: 387
  • Sugar: 5 g
  • Sodium: 5 mg
  • Fat: 20 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 17 g
  • Cholesterol: 0 mg

Keywords: lahmajun, meat pie, sfiha, sfeeha, Lebanese meat pie

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