Syrian meat pie: Safiha

Syrian meat pie: Safiha

Using labneh, pomegranate syrup and pine nuts adds a unique taste to this meat pie. Don’t miss it.

Cooka Beirut


12 servings
  1. Dough
  2. 3 1/2 cups flour
  3. 2 1/2 teaspoons yeast
  4. 1 teaspoon sugar
  5. 1 teaspoon salt
  6. 1 teaspoon olive oil
  7. Filling
  8. 500 g ground meat
  9. 1/2 cup labneh, thick yogurt
  10. 1 teaspoon pomegranate syrup
  11. 1 onion, minced
  12. 5/16 cup raw pine nuts
  13. 1 teaspoon salt
  14. 1/4 teaspoon black pepper
  15. 1/2 teaspoon saffron
  16. 1/2 teaspoon allspice


15 mins
  1. Add Photo

    For the dough, mix the yeast with the sugar in half cup warm water and leave aside for 5 minutes.

  2. Add Photo

    In a big bowl, mix the flour and salt.

  3. Add Photo

    Add in the yeast mix, the oil and 3/4 cup warm water. Knead well with wet hands till the dough you obtain is smooth.

  4. Add Photo

    Cover the dough with a cloth and leave to rise in a warm place until it doubles in volume (around 2 ½ hours).

  5. Add Photo

    Knead the dough again with floury hands and divide the dough into 6 balls and leave to rise for 30 minutes.

  6. Add Photo

    Use a rolling pin to flatten the dough balls into circles or oval shaped flat dough pieces (around 15cm in diameter each)

  7. Add Photo

    Place the flattened dough pieces on baking sheets and, for the last time, cover with a cloth and let rise for 30 minutes.

  8. Add Photo

    For the filling, in bowl, mix the meat, onion and pine nuts, season with all spices, saffron, black pepper, and salt. Finally add the pomegranate syrup and the labneh. Mix well.

  9. Add Photo

    Spread around 3 tablespoons of the filling on each flattened piece of dough.

  10. Add Photo

    Arrange in a baking tray and bake in a preheated oven to 475°F for 15 minutes, till the dough is brown and the meat is cooked.

  11. Add Photo

    Serve warm with yogurt on the side.

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