Share
- Ingredients
- Recipe
- Organic Yeast25 g
- Sugar1/2 tablespoon
- Salt1 to taste
- Oil1/2 tablespoon
- Warm water/milk2 cup
- Knorr broth1 to taste
- Wheat Flours7 cup
- Egg1 unit(s)
- Stuffing: chicken1 kg
- Sour cream1 can(s)
- Seasoning: tomato onion chili garlic1 to taste
- Optional: olives, corn, peas, catupiry1 to taste
- PASTA: In a large bowl (type of cake beater) mix the yeast, sugar, salt and Knorr broth by hand until dissolved and liquid. Add the 2 cups of water and 1/2 cup of oil, and then the wheat (if the dough hasn't come off your hand yet, use a little more wheat, but it always works with 600 g of Dona Benta). Knead the dough until it doesn't stick to your hands and then make balls the size of ping pong and set aside (let it rise). . MOUNTING: Open the ball of dough with the palm of your hand, put a spoonful of stuffing and close 3 ends of the dough to make a triangle. Grease the mold to place the esfihas and leave a space between them, as they grow a little in the oven. Before putting it in the oven (preheated), brush egg over the esfiha to give it a little color.
Did you like this recipe?
You may also like
homemade sweet donut
mango smoothie
Cornmeal Cake With Coconut Milk
spoon brigadeiro