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Rotina Diária

Savory Snacks

Open-Faced Meat Pies

Make open-faced meat pies with soft yeast dough and a savory topping of raw ground beef, tomato, onion, lemon, and mint, baked together until golden.

  • Total time 1 h 50 min
  • Prep time 50 min
  • Oven time 20 min
  • Rest or chill time 40 min
  • Temperature 390 °F (200 °C)
  • Makes About 20 sfihas
  • Difficulty Intermediate

Sfihas came to Brazil with Syrian and Lebanese immigrants and became a popular snack. In this open-faced version, raw beef goes on top of the dough and cooks in the oven, releasing juices that flavor the crust underneath.

The dough is made with yeast, which needs time to work. It gives the edges a soft, airy texture. Letting the dough rise in a warm spot away from drafts helps it double in size.

Ingredients

Amounts for 20 servings (About 20 sfihas).

Batter

Topping

For the baking sheets

Equipment

  • Large bowl
  • Knife and cutting board
  • Rolling pin
  • Baking sheet

Instructions

  1. Step 1 Activate the yeast

    In a bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes, until foamy. The water should feel warm to the touch, never hot, or it will kill the yeast.

    • 1 cup warm water
    • 1 package of active dry yeast
    • 1 tablespoon sugar

    About 5 min

  2. Step 2 Knead the dough

    Add the oil and salt, then gradually stir in the flour. When the dough becomes too difficult to stir, turn it out onto a floured surface and knead for 10 minutes, until smooth and elastic.

    • 1/3 cup oil
    • 1 teaspoon salt
    • 3 cups all-purpose flour

    About 10 min

  3. Step 3 Let it rise

    Return the dough to the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 40 minutes, until doubled in size.

    About 40 min

  4. Step 4 Season the beef

    While the dough rises, press the chopped tomatoes in a strainer or with your hands to remove excess liquid. Mix the raw beef with the onion, tomatoes, lemon juice, mint, salt, and Lebanese spice blend.

    • 1 lb raw ground beef (top sirloin)
    • 1 finely chopped onion
    • 2 tomatoes, seeded and chopped
    • 2 tablespoons lemon juice
    • 2 tablespoons chopped mint
    • 1 teaspoon salt
    • 1/2 teaspoon Lebanese spice blend

  5. Step 5 Shape the dough

    Heat the oven to 400°F and grease the baking sheets with oil. Divide the dough into 20 balls and roll or press each one into a thin round, making the edge slightly thicker.

    • 1 tablespoon oil for greasing

  6. Step 6 Add the topping and bake

    Spread a thin layer of beef over each round, pressing it down gently and leaving a small border. Bake for 15 to 20 minutes, until the edges are golden and the beef is no longer pink.

    About 20 min

Tips for success

  • Keep the beef layer thin. If it’s too thick, it will release liquid and leave the dough underneath raw.
  • Serve with a squeeze of lemon on top, just like at a sfiha shop.
  • Lebanese spice blend often includes allspice and cinnamon. If you don’t have any, use a pinch of cinnamon and black pepper instead.

Substitutions

Ground beef
Seasoned ricotta with onion and mint for a vegetarian sfiha.
Mint
Parsley, for a milder flavor.

How to store

Once baked, they keep in the refrigerator for 2 days; reheat in the oven. You can also freeze them after baking for up to 2 months.

Allergens

Contains: gluten.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.