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Photo of the Esfiha – recipe of Esfiha on DeliRec
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Tempo de preparo

1 hour(s)


50 servings


  • 4 tablets of fresh yeast (60 g) | 4 unit(s)
  • 1 tablespoon of sugar | 1 tablespoon
  • 2 cups (tea) of milk (400 ml) | 2 cup
  • 1 cup (tea) of oil | 1 cup
  • Salt | 0 to taste
  • 1 kg of wheat flour (approximately) | 1 kg


  1. Filling 500 g ground beef (duckling or flank steak) 1 large onion, finely chopped 1 cup chopped parsley and green onions 1 tablespoon of chopped mint 1 large seeded tomato, chopped 2 tablespoons of lemon juice Salt and black pepper to taste ...... Preparation mode Pasta Dilute the yeast in the sugar and add the milk, oil and salt to taste. Add the flour little by little, while mixing, until you can handle it. Transfer to a smooth floured surface and knead the dough, adding more flour, until it doesn't stick to your hands. Cover and let it ferment until it doubles in volume (about 40 minutes). Make balls with small portions of the dough and roll out with a rolling pin until you get discs. Stuff the center of each disc and join the ends together, forming a triangle. Arrange on a flour-dusted baking sheet (with the folds facing down if you want the sfiha closed). Bake in a preheated medium oven (200ºC) for about 40 minutes or until golden. Filling Mix the ingredients well and let it drain over a sieve before using.

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