Receita Solta

Delicious Juicy Meat Open Esfiha Recipe

RS

Por

Master Receita Solta

Delicious Juicy Meat Open Esfiha Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories575 kcal

Resumo para quem tem pressa

"Esfiha aberta tradicional com massa macia fermentada e recheio temperado de carne moída com cebola, alho e tempero sírio. Uma opção econômica e prática para substituir o jantar ou servir em lanches caseiros com rendimento equilibrado."

Delicious Juicy Meat Open Esfiha Recipe

O Que Você Precisa Saber

- 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 Course

  • 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
  • 1 teaspoon Baharat (Middle Eastern 7-spice)
  • Salt and pepper to taste

Instructions

Main Course

1

In a bowl, mix the flour, baking powder, sugar, and salt.

2

Add the oil and warm water and stir until a homogeneous dough is formed.

3

Knead the dough for about 5 minutes and let it rest for 20 minutes.

4

Meanwhile, prepare the filling: in a pan, sauté the onion and garlic until golden.

5

Adicione a carne moída e cozinhe até ficar bem dourada.

6

Mix the tomato sauce and season with salt, pepper, and Syrian spice.

7

Shape the dough into portions and roll each one out with a rolling pin.

8

Place the meat filling in the center and close the edges, forming an open shape.

9

Arrange the esfihas on the baking sheet and take to the preheated oven at 180ºC for 20-25 minutes.

10

Remove from the oven and serve hot, with lemon and parsley to taste.

Equipe sua Cozinha

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Chef 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

- Adicione rodelas finas de tomate fresco por cima da carne antes de assar para reter maior umidade. - Acrescente uma colher de chá de coalhada seca sobre o recheio logo ao retirar da assadeira. - Modele em formato fechado triangular para facilitar o transporte e consumo em lanches fora de casa.

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 You Freeze It?

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

Como evitar que o fundo da esfiha fique cru ou úmido?

Certifique-se de que o recheio de carne moída esteja bem refogado e sem caldo acumulado antes de colocar na massa, e asse na grade inferior do forno a 180°C ou 200°C sobre assadeira pré-aquecida.

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.

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.

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.

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