Sfiha — country by country
Open-faced meat pies — Baalbek's tiny masterpieces and every child's favorite tray.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Sfiha Baalbakiyeh
✨ Hand-pinched squares, lamb with tail fat, yogurt and pomegranate molasses in the meat.
Only in Lebanon
- yeast
- ground lamb with fat
- tomatoes, drained fine dice
- yogurt
- pomegranate molasses
- seven-spice and Aleppo pepper
🇮🇶 Lahm b'ajeen
✨ Wide and thin, tangier with tamarind or amba notes, folded like a taco.
Only in Iraq
- ground beef and lamb
- tomato paste
- tamarind paste
- onion, grated
- baharat
🤝 Both use
- flour
🇱🇧 Lebanon
⏱ 55 minKnown here as: Sfiha Baalbakiyeh
Baalbek's pride: small square pies pinched at the corners, the meat still blushing with pomegranate.
✨ What makes it special
Hand-pinched squares, lamb with tail fat, yogurt and pomegranate molasses in the meat.
🇮🇶 Iraq
⏱ 47 minKnown here as: Lahm b'ajeen
Iraq and the wider region roll it thinner and wider — crisp-edged meat flatbreads folded over fresh mint.
✨ What makes it special
Wide and thin, tangier with tamarind or amba notes, folded like a taco.