- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 575 kcal
Quick summary
“Traditional open esfiha with soft fermented dough and seasoned ground beef filling with onion, garlic, and Syrian spice. An economical and practical option to replace dinner or serve in homemade snacks with a balanced yield.”
What you need to know
- Warm water at the correct temperature activates the yeast without denaturing it.
- The 20-minute rest relaxes the gluten, making it easier to open the dough discs.
- Sautéing the meat beforehand reduces excess liquid and prevents the sfiha crust from becoming soggy.
Ingredients
Main
- Dough:
- 2 cups all-purpose flour
- 1 tablespoon of dry active yeast
- 1 tablespoon of sugar
- 1 teaspoon salt
- 1/4 cup of oil
- 1/2 cup of warm water
- Filling:
- 400g of ground beef
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tablespoons tomato sauce
- Salt and pepper to taste
Instructions
Principal
- In a bowl, mix the flour, baking powder, sugar, and salt.
- Add the oil and warm water and stir until a homogeneous dough is formed.
- Knead the dough for about 5 minutes and let it rest for 20 minutes.
- Meanwhile, prepare the filling: in a pan, sauté the onion and garlic until golden.
- Add the ground meat and cook until well browned.
- Mix the tomato sauce and season with salt, pepper, and Syrian spice.
- Shape the dough into portions and roll each one out with a rolling pin.
- Place the meat filling in the center and close the edges, forming an open shape.
- Arrange the esfihas on the baking sheet and take to the preheated oven at 180ºC for 20-25 minutes.
- Remove from the oven and serve hot, with lemon and parsley to taste.
Chef's tips
- Test the warm water on the back of the hand; if the skin burns, wait for it to cool before mixing with the yeast.
- Open the discs by sprinkling fine cornmeal on the counter to create the classic texture of an esfiharia esfiha.
- Let the meat filling cool completely before applying it over the open dough discs.
Variations
- Add thin slices of fresh tomato on top of the meat before baking to retain more moisture.
- Add a teaspoon of dried curd over the filling right after removing from the baking sheet.
- Shape into a closed triangular format to facilitate transport and consumption in snacks away from home.
Substitutions
- Syrian spice can be replaced by a pinch of ground cinnamon, nutmeg, and ground black pepper.
- Ground beef can be swapped for ground chicken breast or minced lamb.
- The oil in the dough can be replaced by olive oil or melted butter in the same proportion.
How to store
Store the baked esfihas in a container with a lid in the refrigerator for up to 3 days. To reheat while keeping the base firm, heat in a preheated oven at 180°C for 7 minutes or in a covered skillet over low heat.
Can it be frozen?
Freeze the esfihas already baked and completely cold. Wrap individually in plastic wrap and store in an airtight bag for up to 90 days. To consume, take it directly to the preheated oven at 180°C for 12 to 15 minutes without the need for prior thawing.
What to serve with
Serve with Tahiti lime wedges, fresh mint leaves, and mild chili sauce. Pairs well with chickpea paste (hummus), baba ganoush, and iced black tea.
Frequently asked questions
Can I use fresh yeast in this recipe?
Yes, replace the tablespoon of dry active yeast with 30g of fresh yeast (2 tablets of 15g), dissolving it in the sugar and warm water before adding the wheat flour.
How to prevent the bottom of the esfiha from being raw or moist?
Ensure the ground meat filling is well sautéed and without accumulated broth before placing it in the dough, and bake on the lower rack of the oven at 180°C or 200°C on a preheated baking sheet.
Do I need to grease the baking sheet to bake the esfihas?
Grease lightly with oil and sprinkle wheat flour or fine cornmeal, or use parchment paper to ensure the base does not stick during baking.
Why does the dough shrink when I try to open it with the rolling pin?
The dough shrinks when the gluten is over-tensioned from kneading; let the dough portions rest covered for another 10 minutes on the counter before stretching with the rolling pin.
