Top 3 Syrian Savory Pies

Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including minced lamb (or lamb), chopped onions and tomatoes, spices, olive oil, and yogurt. Originally, the dish was prepared by stuffing ground lamb and spices in brined grape leaves, but it evolved over time. Sfiha is also popular in Brazil and Argentina, where it was brought over by Levantine immigrants. It is usually consumed hot as a snack, accompanied by tahini sauce or a bowl of yogurt, while pomegranate seeds, coriander, or chopped cucumbers are often used as garnishes. In Turkey, sfiha is known as pide.Expand

Fatayer jibneh is a popular Middle Eastern pastry filled with cheese (jibneh in Arabic), known for its soft dough and rich, savory filling. The dough is made from flour, yeast, water, salt, sugar, and sometimes oil or yogurt, kneaded until smooth, and left to rise before being rolled into small circles. The cheese filling typically includes a mix of soft, salty cheeses such as akkawi and nabulsi (or feta, sometimes combined with mozzarella for a gooey texture and when local cheese is unavailable), with herbs like parsley or mint and spices such as nigella for added flavor. Fatayer jibneh is shaped into boats, triangles, and half-moons and baked until golden, creating a soft, pillowy pastry with a creamy, salty interior. Often served warm, it is enjoyed as a snack, appetizer, or part of a mezze spread, paired with fresh vegetables, olives, or pickles. This beloved dish is a staple of Middle Eastern cuisine, perfect for gatherings or quick, satisfying bites.Expand

Mukammurah is a savory, multi-layered chicken pie from Daraa, Syria, deeply rooted in the region’s culinary traditions. This hearty and rustic specialty consists of thin, unleavened dough that is carefully rolled out and layered with succulent, well-seasoned chicken and caramelized onions. Mukammurah relies on the natural flakiness of the dough rather than yeast for leavening, resulting in a delicate yet crisp texture. The dish is assembled in multiple layers, with each sheet of dough absorbing the rich flavors of the tender chicken, fragrant spices, and sweet, slow-cooked onions. Once fully stacked, it is baked in the oven until the top turns golden brown and crisp, creating a perfect contrast to the moist and flavorful filling beneath. The top of the pie is usually sprinkled with sesame seeds and cashews. Mukammurah is particularly cherished during winter months, offering a deeply comforting and satisfying experience. Traditionally prepared for family gatherings and special occasions, it is a dish that embodies warmth, nostalgia, and the rich culinary heritage of southern Syria.Expand