Low Sodium Sfiha (Middle Eastern Meat Pies)

Discover the irresistible flavors of these Low Sodium Sfiha, a heart-healthy twist on the traditional Middle Eastern meat pies. This recipe combines a fluffy homemade dough with a savory filling of spiced ground beef or lamb, fragrant with cumin, cinnamon, and paprika, balanced by the brightness of fresh parsley and lemon juice. The low sodium vegetable broth keeps the filling moist and flavorful without the need for excess salt, making these sfiha perfect for those watching their sodium intake. Baked to golden perfection, these hand pies are ideal as a satisfying appetizer, snack, or even a light meal. Easy to make and customizable, they’re a delicious way to bring a taste of the Middle East to your kitchen!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 500 grams all-purpose flour
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 250 milliliters warm water
• 60 milliliters olive oil
• 500 grams ground beef or lamb
• 1 large onion, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons lemon juice
• 100 milliliters low sodium vegetable broth

Directions

Step 1

In a large mixing bowl, combine flour, sugar, and instant yeast. Make a well in the center and gradually add warm water and olive oil.

Step 2

Mix until a dough starts to form, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Step 3

Place dough in a lightly greased bowl, cover with a damp towel, and allow it to rise for about 1 hour or until doubled in size.

Step 4

While the dough is rising, prepare the filling. In a large skillet over medium heat, add the ground meat and cook until browned. Drain any excess fat.

Step 5

Add chopped onions and cook until translucent, about 5 minutes. Stir in garlic, tomato paste, ground black pepper, cumin, cinnamon, and paprika.

Step 6

Add the low sodium vegetable broth and mix well. Cook for an additional 5 minutes, ensuring the mixture is well combined and fragrant.

Step 7

Remove from heat and stir in parsley and lemon juice. Allow the mixture to cool slightly.

Step 8

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 9

Punch down the dough and divide it into 12 equal parts. Roll each part into a ball and then flatten into a 5-inch circle.

Step 10

Spoon about 2 tablespoons of filling in the center of each circle. Fold the edges over the filling, pinching to secure it in a triangular or square shape.

Step 11

Place the sfiha on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes or until golden brown.

Step 12

Remove from the oven and transfer to a wire rack to cool slightly before serving.

Nutrition Facts

Serving size	(1665.5g)

Amount per serving	% Daily Value*
Calories	3786.0

Total Fat 163.3g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat 5.4g
Cholesterol 400mg	0%
Sodium 482.5mg	0%
Total Carbohydrate 427.7g	0%
Dietary Fiber 22.1g	0%
Total Sugars 25.7g
Protein 144.6g	0%

Vitamin D 0IU	0%
Calcium 291.7mg	0%
Iron 41.7mg	0%
Potassium 2848.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 15.4%

Carbs: 45.5%