What open-faced meat pie, often topped with pomegranate molasses, is a Lebanese specialty? Sfeeha is the answer.
Sfeeha—also spelled sfiha, sfihah, or fatay—is a Levantine flatbread topped with seasoned minced meat. In Lebanon, the topping commonly includes onions, tomatoes, pine nuts, and spices such as cinnamon or sumac; pomegranate molasses may provide a sweet-tart accent. The dough is baked uncovered, leaving the meat mixture visible.
The dish is particularly associated with Baalbek in Lebanon’s Beqaa Valley. Sfiha Baalbakiya is a regional form that may have folded or partially raised edges and is often served at celebrations and family gatherings. Recipes differ considerably in size, shape, and toppings.
Sfeeha is closely related to lahmacun or lahmajoun and manakish, but the distinctions are useful. Lahmacun is especially associated with Turkish and neighboring cuisines, while manakish can carry toppings such as za’atar or cheese. Fatayer usually refers to enclosed pastries, although the names can overlap regionally. “Sfeeha” is an accepted English transliteration of the dish’s Arabic name.