Air Fryer Sfiha (Mini Lebanese Meat Pies)

Ingredients

• 250 g minced lamb or beef
• 1 small onion, finely diced
• 1 small tomato, finely diced, seeds removed
• 1 tbsp pomegranate molasses
• 2 tbsp pine nuts (optional)
• 4 small (10 cm) rounds of pizza dough or thick pita, rolled thin
• 1 tbsp olive oil, 1 tsp baharat (seven-spice), salt

Steps

1. Mix the minced meat with the diced onion, tomato, pomegranate molasses, baharat and a good pinch of salt until just combined - keep it loose rather than working it into a paste, so it stays juicy once cooked.
2. Stir the pine nuts through the mixture.
3. Lay the dough rounds on a board and press a thin, even layer of the meat mixture onto each one, right out to the edges, so the topping and base finish cooking at the same time.
4. Brush the exposed rim of dough lightly with olive oil to help it colour.
5. Preheat the air fryer to 190°C.
6. Arrange the rounds in a single layer, in batches if needed, and air fry for 6 minutes.
7. Check the base is cooked through and the meat has browned, then air fry a further 3-4 minutes (9-10 minutes total) until the edges of the dough are crisp and golden.
8. Serve warm, straight from the basket.

Tip: Press the meat mixture right to the very edge of the dough - any bare rim left uncovered dries out and turns hard before the topping is even cooked through.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage