Now it’s time for some Safiha! This is effectively an open pie which originated in the Levant. A variant of this dish is also very popular way across the pond in South America. Levantinian migrants took this dish with them in the late 19th century when they travelled West in search of a better life. Brazil and Argentina are big on Esfiha, mostly served as a finger food or on occasion as a main dish. But the story of Arab influence in South America shall be explored in detail another time!
We made our way to Baalbek, eastern Lebanon, close to the Syrian border to munch the famed ‘Sfiha Baalbakiyye’. This ancient city is bursting with history and we enjoyed the wonderful Safiha with a view of the temple of Bacchus.
The dough is made fresh, kneaded and pressed in a machine until the right consistency and size.
It is then cut expertly into circles before being topped with content of our choice.
We opted for a cheese filling as well as the traditional filling containing ground mutton. Tomatoes and onions are blended down to a pulp and mixed into the ground mutton with some spices. The ingredients are well mixed until a mushy consistency before being spread across the dough.
topped with cheese 
topped with meat and tomato mix
The safiha is then put into a special oven where it is cooked for a short period of time until crispy .
This dish really is amazing. An absolutely wonderful snack, prepared fresh in a matter of minutes. It is similar to a pizza or a lahmajoun or even man’ouche, but what makes it slightly distinct is the bread/pastry is a little thicker.
PRICING
Meat: 5000 Lebanese Pounds ($3.33), approx £2.65
Cheese: 4000 Lebanese Pounds ($2.67), approx £2.14
HALAL INDEX
Lebanon is a majority Muslim country but there is a substantial Christian population. Like other Arab countries, you cannot assume all food is halal, it’s always best to check with the food provider.
In this case, the cheese is obviously vegetarian and by extension halal. The meat safiha is also halal.