Maple-Caramelized Onion & Tahini Lebanese Sfeeha

What Makes This Special

These sfeeha—Lebanese-style savory pies—combine the nutty richness of tahini in a tender, olive oil-enriched dough with a maple-caramelized onion and spiced meat filling. The maple syrup deepens the flavor and brings out the autumnal, coppery tones, while caramelization adds cozy complexity. Ideal for make-ahead game day feasting, they’re portable, crowd-pleasing, and designed for sharing.

Ingredients

Autumn’s best flavors come together here. Tahini forms the backbone of the dough, giving softness and nutty warmth; maple syrup naturally sweetens and caramelizes the onions, reinforcing the season’s cozy notes; and spices evoke classic Lebanese aromas. Make sure to use good-quality tahini for the best flavor.

For the Tahini Dough

• 500g bread flour: Provides strength and chew.
• 8g fine sea salt: Essential for flavor balance.
• 20g granulated sugar: Feeds the yeast and enhances browning.
• 7g instant yeast: For reliable rise.
• 80g extra-virgin olive oil: Adds richness and moisture.
• 100g tahini: The centerpiece, imparting nutty complexity.
• 270ml warm water: Hydrates the dough for optimal texture.

For the Maple-Caramelized Onion & Meat Filling

• 2 large onions (450g), thinly sliced: Sweetness, body, and autumnal color.
• 50g unsalted butter: For flavor and silky texture.
• 40ml pure maple syrup: Caramelizes and enhances sweetness.
• 1 tsp ground allspice & 1 tsp ground cinnamon: Classic Lebanese spice profile.
• 1/2 tsp ground black pepper: For heat.
• 300g ground beef or lamb: Hearty, classic filling.
• 2 garlic cloves, minced: Aroma and depth.
• 50g pine nuts: Toasted, for crunch and earthiness.
• 20g chopped parsley: Freshness.
• 1 lemon, juiced: Brightness and balance.
• 25g tomato paste: Umami and color.
• 50g thick Greek yogurt: Creaminess and tang (plus more to serve).
• Fine salt & black pepper, to taste.

To Finish

• 1 large egg, beaten (for egg wash): Shine and color.
• 2 tbsp sesame seeds: Nutty crunch.

Instructions

Step 1: Prepare the Tahini Dough (Day 1 – Afternoon or Evening)

Combine bread flour, salt, and sugar in the stand mixer bowl. In a separate bowl, whisk warm water, yeast, olive oil, and tahini until smooth. Pour the wet ingredients into the dry and knead with the dough hook for 7–10 minutes, until very smooth and elastic. The dough should be lightly tacky but clear the bowl’s sides. If it’s too sticky, add 1–2 tbsp flour. Shape into a ball, place in an oiled bowl, cover tightly with plastic wrap, and refrigerate overnight (8–18 hours) for slow fermentation and flavor development.

Step 2: Maple-Caramelize the Onions (Day 1 – Evening or Day 2 – Morning)

In a heavy skillet over medium-low heat, melt butter. Add sliced onions and a pinch of salt. Cook, stirring frequently, until deep golden and caramelized (about 45–60 minutes). Adjust heat to avoid burning. Add maple syrup at the 30-minute mark to encourage even caramelization and deepen the coppery color. Once caramelized, transfer to a bowl and cool completely. (Tip: You can make these up to 2 days ahead and refrigerate.)

Step 3: Toast the Pine Nuts (Day 2 – Morning)

In a small dry skillet, toast pine nuts over medium-low heat, stirring constantly until golden (2–4 minutes). Immediately remove from pan to prevent burning and cool completely.

Step 4: Make the Meat Filling (Day 2 – Morning)

In the same skillet, add ground beef or lamb. Brown, breaking up with a spoon, then add garlic, tomato paste, allspice, cinnamon, black pepper, and a good pinch of salt. Cook until fragrant and meat is no longer pink (about 8–10 minutes). Stir in caramelized onions, toasted pine nuts, chopped parsley, lemon juice, and Greek yogurt. Mix until fully combined. Taste and adjust seasoning. Cool to room temperature, then cover and chill until ready to use.

Step 5: Shape & Proof the Dough (Day 2 – Midday)

Remove dough from fridge and let stand at room temperature for 1 hour. Turn onto a lightly floured surface and gently degas. Divide into 24 equal pieces (about 34g each). Shape each into a tight ball, cover with a towel, and let rest for 20 minutes to relax the gluten (essential for easier shaping).

Step 6: Assemble the Sfeeha (Day 2 – Early Afternoon)

Line 2 large baking trays with parchment. Working with one piece at a time (keep others covered), roll dough into a 10–11cm round, about 3mm thick. Place 1 heaped tbsp filling in center. Gather edges upward into a pleated round or pinch into a triangle (classic sfeeha shape), leaving some filling exposed. Place on tray. Repeat with remaining dough and filling, spacing pies 3–4cm apart. Cover loosely and proof 40–50 minutes, until slightly puffy.

Step 7: Bake the Sfeeha (Day 2 – Afternoon)

Preheat oven to 220°C (conventional, not fan). Brush each pie lightly with beaten egg, then sprinkle with sesame seeds. Bake 18–22 minutes, rotating trays halfway, until deeply golden and crisp. Cool briefly on racks. Serve warm or at room temperature, with extra Greek yogurt for dipping.

Pro Tips

• For extra flakiness, chill assembled pies for 20 minutes before baking.
• Use a high-quality, pourable tahini for smooth, flavorful dough.
• Caramelize onions slowly; rushing leads to bitterness, not sweetness.

Troubleshooting

Dough too sticky? Add flour 1 tbsp at a time during mixing until tacky, not wet. Humidity can affect absorption.

Pies are pale or dry? Increase oven temp by 10°C next time or brush with thicker egg wash. Bake until deep golden for best flavor.

Variations

• Vegetarian Version: Substitute crumbled cooked mushrooms and bulgur for meat.
• Spicy Kick: Add Aleppo pepper or chili flakes to the filling.
• Cheesy Upgrade: Add 50g crumbled feta to the filling for added richness.

Storage

Store cooled sfeeha in an airtight container in the fridge for up to 4 days. Reheat in a 180°C oven for 8–10 minutes to restore crispness. Baked pies freeze well: wrap tightly, freeze up to 2 months, and reheat from frozen at 180°C for 15–18 minutes. Perfect for make-ahead game day snacking!

These autumnal sfeeha are a show-stopping, advanced bake—sure to dazzle at any gathering with their tahini-driven dough, coppery maple onions, and bold Lebanese flavor. Happy baking!