Mini Square Beef Sfiha: a complete home recipe

COOK IT AT HOME

Mini Square Beef Sfiha

These small square pies have pinched corners and an open center that shows the meat filling. A finely chopped, precooked beef mixture is useful for a home oven because its moisture is controlled before assembly. The dough forms a shallow cup rather than a closed parcel. Keep the filling below the corners so the shape holds as the bread expands and the edges turn golden.

Makes

12 mini sfiha

Prep

45 minutes

Cook

25 minutes

Additional time

60–90 minutes rising; 15 minutes filling cooling; 10 minutes dough resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 300 g lean ground beef
• 1 small onion, about 80 g, finely diced
• 1 medium tomato, about 120 g, deseeded and finely diced
• 1 tablespoon olive oil, for filling
• 1 tablespoon tomato paste
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon fine salt, for filling
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Heat the filling oil in a skillet over medium heat. Cook the onion for 5 minutes, then add beef and break into small crumbles. Cook until the beef reaches 160°F/71°C. Add tomato, tomato paste, molasses, allspice, cinnamon, salt and pepper. Cook for another 3–4 minutes until no watery pool remains.
3. Spread the filling in a shallow bowl and cool for 15 minutes. Stir in the parsley. Heat the oven to 425°F/220°C and line two baking trays. Divide the dough into 12 equal balls and rest covered for 10 minutes.
4. Roll each ball into a 12 cm/5 inch circle. Put about 2 tablespoons filling in the center. Lift four short sections of the rim and pinch adjacent edges together at four corners, creating an open square with the filling visible in the middle. Keep the seams clean and firmly pinched.
5. Place on the trays with room between pies. Bake for 15–18 minutes, rotating halfway, until the corners and undersides are golden and the filling is hot throughout at 165°F/74°C. If a corner opens slightly, the pie is still usable; check that the base has baked fully.
6. Rest on a rack for 5 minutes before serving. Avoid stacking the hot pies because steam softens their shaped edges and can make the open filling spill.

Helpful tips & substitutions

• Finely diced tomato distributes more evenly than large pieces. Deseeding and cooking off its liquid keep the open centers from becoming soupy.
• For four even corners, start with an evenly rolled circle and a compact central filling mound. Overfilling is more likely to open seams than a slightly imperfect shape.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Serve with lemon wedges, cucumber yogurt and a simple chopped salad. The small size is useful for a shared bakery platter or lunchbox.