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Sfiha open snack bar
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
25 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Wheat Flour600 g
- Eggs1 unit(s)
- Oil50 g
- Sugar35 g
- Salt flat spoon1 coffee spoon
- Water350 ml
- Instant dry yeast10 g
- Stuffing to taste
- Ground meat of your choice, but I suggest duckling500 g
- Onion1 unit(s)
- Pitted Tomatoes2 unit(s)
- Juice of two lemons2 unit(s)
- Salt flat spoon1 coffee spoon
- Syrian Pepper flat spoon1 coffee spoon
- Suggestion: ajinomoto,zazon,etcs... to taste
- Mix the ground meat with the chopped onion and garlic, add the other seasonings along with the lemon juice.
- Leave it in the fridge for at least 4:00 hours, the acid present in the lemon will help precook the meat
- When using it in the dough, drain the water that is in the meat well.
- For the dough: half the wheat flour in a bowl then throw the instant dry yeast sachet and mix well
- Open a hollow in the middle of the flour and add the other ingredients, except the rest of the wheat flour.
- Stir gently, then add the remaining wheat flour, until it reaches the kneading point. In the case, smooth and homogeneous
- Knead for about 00:10 minutes and let it rest until it doubles in volume.
- Then divide this dough into portions of 60 grams
- Make small balls with each serving.
- Throw cornmeal until it forms a "mound" on the surface you are working with the dough
- Place a ball in the middle of the cornmeal pile and open the dough with your finger tips, keeping its circular shape.
- Put some stuffing on top
- Do this with all the 60 gram balls
- Let it rest for another 00:20 minutes
- Preheat the oven to 250°C, spread egg yolk over the sfihas and bake for 00:25 or 00:30 minutes
- Serve with pepper and lemon
- Enjoy your food
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