.INGREDIENTS
1k of wheat flour;
30g of dry biological yeast.
3/4 cup (tea) refined sugar (125g);
125ml of soybean oil;
500 to 700ml of warm water;
1 tablespoon refined salt.
cornmeal to sprinkle
Stuffing (cheese):
700g of mashed white cheese,
1 cup chopped parsley
1 cup chopped chives,
6 tablespoons of sour cream,
1 tsp baking powder (used to give consistency and standardize the filling)
salt to taste
Meat stuffing:
700g of ground beef
5 chopped tomatoes
1 chopped onion
1/2 cup mint (tea)
Juice of 2 lemons
Salt and pepper to taste
.METHOD OF PREPARATION
Filling:
Combine all ingredients for your chosen filling.
Mix well, kneading with your hands and set aside
Pasta:
Mix 500 ml of water (reserve the rest) with the yeast and sugar and let it rest for 10 minutes
Add the flour (separate a small part), oil and salt
Mix with a wooden spoon
Then pour and knead the dough on a floured surface.
Add the rest of the flour alternating with the water little by little until the dough looks homogeneous and comes off the hands.
Let it rest for 10 minutes
After resting, divide the dough into 2 equal parts and make a thick roll with each of them.
Take three fingers as a measure and cut all the dough into equal pieces.
Next, make balls using the cornmeal to sprinkle and shape the dough.
Using your fingers, flatten each ball making high sides (like a nest)
Place the discs in the mold sprinkled with cornmeal and let it rest for 15 minutes.
Place a small portion of stuffing on each sfiha disc.
Spread the filling evenly and bake in a preheated oven at 180ยบ
Serve hot or cold
Additional Information
Obs.: The esfihas can be frozen pre-baked. After defrosting, it should be put back in the oven.