Share
Habib's Esfiha
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
35 servings
Ana Cristina
@casaanamorais- Ingredients
- Recipe
- Wheat flour1 kg
- Milk350 ml
- Water250 ml
- Oil150 ml
- Butter2 tablespoon
- Sugar1 tablespoon
- Salt1/2 tablespoon
- Ground beef600 g
- Tomato1 unit(s)
- Onion1 unit(s)
- Tahiti lime juice1 unit(s)
- Salt to taste
- Seasonings to taste
- Place the wheat flour and salt in a bowl, the milk must be lukewarm (it cannot be hot, because then the dry yeast has no effect) add the dry yeast, the sugar and the butter to the warm milk, then pour the liquid in the bowl where the wheat flour is, gradually add the water, (the water serves to give the ideal point in the dough) it can't be too wet or dry. Place on a bench and knead for at least 10 minutes, the dough needs to be smooth.
- After kneading, sprinkle cornmeal on the countertop and make balls in portions of 50 grams and place on top of the cornmeal, cover with a dish towel so the dough doesn't dry out. (Leave at least 1h30 to rest for dough to rise).
- The stuffing is very simple, mix all the ingredients and place the ground meat inside a pasta dish and a bowl underneath (this part is very important, because all the moisture in the meat along with the tomato will come out in the bowl so as not to leave our soggy dough).
- Then open each ball leaving a higher edge on the sides to have the shape of the esfiha, a tablespoon of stuffing for each esfiha (here yielded 35). Preheat the oven to maximum power and leave for approximately 20 min (the dough has to be golden). In Air fry, leave at 200°. And in less than 15 minutes it's ready.
Tags
Did you like this recipe?
You may also like
Chickpea salad
By
Tomato pate with quinoa
ice cream 3 ingredients
jerky beef jerky