Meat Safiha Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast in a small bowl. Stir and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Add the foamy yeast mixture, warm milk, olive oil, and the optional egg into the well. Mix with a wooden spoon or by hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer and dough hook for 6–7 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

While the dough rises, prepare the filling. Heat 2 tablespoons olive oil in a skillet over medium heat.

Add the finely chopped onion and sauté 4–5 minutes until translucent but not browned.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.

Stir in the chopped tomato (or an extra 1 tablespoon tomato paste if using canned paste only) and the 1 tablespoon tomato paste. Cook 2–3 minutes to meld flavors and reduce excess moisture.

Add ground allspice, cumin, cinnamon, salt, and black pepper. Stir and cook 1–2 minutes to bloom the spices.

Remove pan from heat and stir in toasted pine nuts (if using), chopped parsley, and lemon juice. Taste and adjust seasoning. Let the filling cool to room temperature so it doesn't make the dough soggy.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 12 equal pieces (about 80–90 g each). Roll each piece into a ball and let rest 5 minutes under a towel to relax the gluten.

Working with one ball at a time, roll into an oval or round about 4–5 inches across and 1/8 inch thick. Spoon about 1.5 tablespoons of cooled meat filling onto the center of the dough piece, shaping the filling into a slight mound toward the top of the oval.

To form the classic safiha (open-faced triangular/pitsoid shape), fold three edges of the dough toward the center over the filling leaving the top exposed, pinching lightly so the dough holds its shape. Alternatively, fold two opposite sides up to form a boat or leave open-faced and flatten slightly — either is traditional in different regions.

Place assembled safiha on the prepared baking sheets about 1 inch apart. Beat the egg with 1 teaspoon water and brush lightly over dough edges. Sprinkle sesame seeds if desired.

Bake in the preheated oven for 12–15 minutes until the dough is golden brown and the filling is set. Rotate pans once halfway through for even browning.

Remove from oven and transfer to a wire rack. Let cool 5 minutes before serving warm. Safiha are also good at room temperature.