Sfiha Lamb Pastries

Name: Sfiha Lamb Pastries
Prep time: 30 min
Cook time: 10 min
Yield: Makes 45
Cuisine: Middle Eastern

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Sides

These no-yeast Sfiha are soft, easy to make, and packed with flavour. They freeze well too—just reheat and enjoy anytime for a quick meal or snack!

PREP TIME

30 minutes

COOK TIME

8-10 minutes

Resting Time

1 hour 20 minutes

SERVES

Makes 45

About this recipe

I’ve tested this no-yeast Sfiha recipe so many times. Everyone kept telling me to add yeast, but each time, the dough would open up in the oven. It was a hit-and-miss, and I just couldn’t share a recipe that wasn’t perfect every single time. Then I remembered—growing up, a close family friend used to make the best Sfiha. I called her, and she told me something I had completely overlooked: authentic Sfiha is made without yeast. The secret ingredient for softness? Milk!

This recipe is simple to make and gives you soft, thin, and sturdy Sfiha that holds the filling perfectly. It’s ideal for Ramadan prep because you can freeze them after baking, then simply reheat them for iftar. If you love Middle Eastern pastries, be sure to check out my quick flaky Laham B Ajeen, which is a shortcut version using puff pastry, and my lamb sambousek, which is freezer-friendly and packed with flavour. I also have a vegetarian version of Sfiha filled with cheese, and trust me, it’s so good!

With this tried-and-tested recipe, you’ll get perfect Sfiha every time. The dough is easy to work with, and the lamb filling is rich, nutty, and well-spiced. Let’s get started!

Ingredients

Dough Ingredients

500 grams all-purpose flour
1 teaspoon salt
2 teaspoons sugar
1 ¼ cups (310 ml) warm milk
⅓ cup (80 ml) olive oil
1 large egg (room temperature)

Filling Ingredients

500 grams lamb mince •
large onion, finely diced
1 teaspoon bharat (Middle Eastern spice mix)
1 tablespoon sumac
Salt to season
1 ½ tablespoons pomegranate molasses
2 medium tomatoes, finely diced
1 tablespoon tomato paste
⅓ cup pine nuts, fried in 2 tablespoons olive oil (include the oil)

Notes from Rouba

Use warm milk for extra softness
Avoid adding extra flour if the dough is slightly sticky; it will come together as you knead.
Letting the filling sit in a colander removes excess moisture and keeps the dough from getting soggy.
Flip the dough rounds before filling—this keeps the top smooth and helps them hold their shape.
You can freeze Sfiha after baking; simply reheat in the oven at 180°C for a few minutes before serving.

Method

Step 1. Prepare the Dough

In a large mixing bowl, combine the flour, salt, and sugar. If using a stand mixer, fit it with a dough hook. Add the warm milk, olive oil, and egg, then mix until the dough comes together. Even when using a machine, let it run for at least 5–7 minutes to ensure proper kneading. The dough should be smooth and elastic. Cover and rest for 1 hour at room temperature.

Divide the dough into 3 equal portions and shape them into smooth balls. Cover and let them rest for a further 20 minutes.

Step 2. Prepare the Filling

In a large bowl, mix together the lamb mince, diced onion, bharat, sumac, salt, pomegranate molasses, diced tomatoes, and tomato paste. Add the fried pine nuts along with the oil used for frying and mix well. Transfer the filling to a colander to drain any excess liquid. This prevents the Sfiha from getting soggy during baking.

Step 3. Portion and Fill

Preheat your oven to 220°C (450°F)

Roll out each dough ball to 3–4 mm thickness on a lightly floured surface. Use a round cookie cutter (8–10 cm diameter) to cut circles. Re-roll scraps and cut more circles. Once the rounds are cut, turn them over so the smooth side faces down. Place about 1 heaped tablespoon of filling in the center of each dough round.

Step 4. Shape and Bake

Pinch the edges together to form a square shape. Using your hands, press down the meat slightly. Transfer the shaped Sfiha onto a baking paper/ parchment-lined baking tray, spacing them slightly apart.

Bake the Sfiha for 8-10 minutes, or until the edges are golden brown and the filling is cooked through.