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Mini Meat Pizzas (Baalbakiyeh)

By Fatimah Omran

Mini Meat Pizzas (Baalbakiyeh)
Mini Meat Pizzas are delicious served with a squeeze of lemon and a sprinkling of chilli flakes.

Mini Meat Pizzas (Baalbakiyeh) Recipe

Baalbek is a city in the Bekaa Valley in Lebanon and the namesake behind these mini meat pizzas. They’re also called sfiha and taste very different to the Tripoli version, as this meat filling contains tomatoes and is usually made into tiny bite-sized shapes, making them perfect for parties and large gatherings.

Prep time: 20 minutes plus 30 minutes resting

Cooking time: 12 minutes

Makes 15–30, depending on size

Ingredients

  • 500 g lamb mince (not low fat)
  • 1½ tablespoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli flakes
  • 1 brown onion, quartered
  • 3 small ripe tomatoes, quartered
  • 1 teaspoon capsicum paste
  • 1 long red chilli, halved
  • 1 tablespoon extra virgin olive oil
  • 1 quantity dough (see recipe below), rested
  • Lemon wedges and extra chilli flakes, to serve

Method

  1. Combine the mince, 2 teaspoons of the salt, the paprika and chilli flakes in a large mixing bowl. Season with black pepper, mix well and set aside.
  2. Place the onion, tomato, capsicum paste, red chilli, olive oil and remaining
  3. 1 tablespoon salt into a small food processor. Process until everything is minced finely. Pour into a strainer and squeeze out the excess moisture, then add the solid mixture to the meat and mix until combined.
  4. Roll out the dough as thinly as possible. Use a round cutter or a glass to cut out rounds to the desired size. Place onto a baking paper-lined baking tray, cover with a clean tea towel and allow to rest for 30 minutes.
  5. Preheat oven to 180C. Spoon the meat mixture thinly onto each round, dividing evenly. Press the meat down firmly and pinch the edges gently to make a crimped design (pinched edges should be spaced about 1 cm apart).
  6. Bake for 10–12 minutes, or until the meat is cooked through and the dough is golden.
  7. Serve with a squeeze of lemon and a sprinkling of chilli flakes.

Dough Recipe

Ingredients

500 g plain flour

1 sachet (7 g) instant yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon extra virgin olive oil

Extra flour, for rolling

Method

To make the dough, combine the flour, yeast, sugar and salt in a large bowl and whisk well. Change the whisk to a rubber spatula and slowly pour in 1 ½ cups (375 ml) warm water a little at a time while continuing to mix.

Once the dough mostly comes together, tip it onto a clean, dry bench. Knead the dough, adding more water as necessary, until the dough comes together completely and isn’t dry but also doesn’t stick to your hands anymore. If the dough is too wet, add a tiny amount of flour. If too dry, add more water, little by little.

Keep kneading the dough until it’s soft, elastic and smooth, then lightly coat with olive oil and place in a bowl. Cover the bowl with plastic wrap. Set aside for 1 hour, until doubled in size.

Punch down the dough and cut into 8-10 smaller balls. Place the balls onto a tray. Cover with plastic wrap and let them rest for another 30 minutes.

 

Middle Eastern Simple by Fatimah Omran is available in print and ebook, available 28 July 2026.

Other recipes from Middle Eastern Simple by Fatimah Omran:

Lentil and Rice Pilaf

Chicken Shawarma Wraps

Palace Bread Pudding

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