Sfiha (Levantine Open Lamb Pies with Tahini Sauce)
Little open-topped pies of spiced lamb, tomato and pomegranate molasses baked on soft dough and drizzled with tahini sauce.
Made with Pizza dough and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.96 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 230°C (210°C fan) and put two baking trays inside to heat.
- 2
Mix the lamb, onion, tomatoes, pomegranate molasses, allspice, cinnamon and salt thoroughly with your hands. Fry a small spoonful in a pan to taste for seasoning.
- 3
Divide your ready made pizza dough (see the base recipe) into 12 pieces. Roll each into a round about 10 cm across on a surface dusted with semolina.
- 4
Spread a heaped spoon of the lamb mixture over each round, right out to the edge, pressing it into the dough. A thin layer cooks through fast.
- 5
Bake on the hot trays for 10 to 12 minutes until the dough is golden and the lamb is cooked through with no pink inside.
11 min - 6
Scatter with parsley and serve hot, with your ready made tahini sauce (see the base recipe) to drizzle and lemon wedges.
Tips
- Chop the onion very finely, or grate it. Large chunks stay raw and make the topping fall apart.
- Spread the lamb thinly right to the edge so it bakes quickly and stays juicy.
- Pine nuts are a traditional topping. They are left out here so the pies stay nut free.
Storing and freezing
Cool within 1 to 2 hours, keep covered in the fridge for up to 3 days and reheat until steaming hot all the way through. Freeze baked pies for up to 2 months and reheat from frozen at 190C for 15 minutes.
Questions
What is sfiha?
Sfiha, also called sfeeha or lahm bi ajeen, is a small open meat pie from the Levant. The topping is spiced minced lamb, often with tomato and pomegranate molasses, baked on thin dough.
What can I use instead of pomegranate molasses?
Use 1 tbsp of lemon juice with 1 tsp of brown sugar or honey for a similar sweet, sour tang. Pomegranate molasses is in most large supermarkets and Middle Eastern shops.
Can I use beef?
Yes. Beef mince works well, though lamb gives a more traditional flavour. Choose a mince with some fat for juicier pies.
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NFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.