Lebanese Esfihas (Small Meat-Filled Yeasted Dough)

A community recipe by domesticgoddess

Not tested or verified by Nigella.com

Introduction

This is from a Brazilian cookbook of mine. Thanks to a large amount of immigrants from the Middle East, Arab food is very popular in Brazil. These are eaten as snacks and can be bought from almost any deli or snack bar.

Ingredients

Serves: 10

Metric Cups

For the Dough

2 tablespoons dried yeast
450 grams flour
2 medium eggs
2 tablespoons sugar
1 tablespoon olive oil
40 grams lard (or white fat)

For the Filling

500 grams minced beef
1 tablespoon olive oil
1 large onion (grated)
3 cloves garlic (crushed)
3 large tomatoes (peeled deseeded and chopped)
4 tablespoons fresh parsley
1 pinch of salt
1 pinch of pepper

For the Dough

2 tablespoons dried yeast
15⅞ ounces flour
2 medium eggs
2 tablespoons sugar
1 tablespoon olive oil
1⅖ ounces lard (or white fat)

For the Filling

17⅔ ounces ground beef
1 tablespoon olive oil
1 large onion (grated)
3 cloves garlic (crushed)
3 large tomatoes (peeled deseeded and chopped)
4 tablespoons fresh parsley
1 pinch of salt
1 pinch of pepper

Method

Lebanese Esfihas (Small Meat-Filled Yeasted Dough) is a community recipe submitted by domesticgoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dust some flour over your work surface. Sift the flour, make a well in the centre and add the yeast. Knead the dough, adding the eggs, sugar a little salt, fats and milk.

Add the milk little by little, until you form a pliable but firm dough. Roll into a ball shape, then turn into a mixing bowl, cover with a tea towel and leave to stand for 40 minutes to one hour, to rise.

Meanwhile, prepare the filling. Heat the oil in a saucepan and fry the beef and onion for 5 minutes. It shouldn't be fully cooked, otherwise it will be too dry. Add the garlic, tomatoes and parsley. Season and cook, uncovered, until the liquid evaporates a little. You don't want it too dry, nor too wet.

Preheat a 200degree oven. Knock back the dough , then turn into balls the size of a large lemon, and, using a rolling pin, flatten the balls into triangular shapes on a surface dusted with flour.

At the centre of each triangle, place a level tablespoon of the filling. Picking up the three corners of the dough, close the little cake by binding them together. You should now have a little triangular parcel.

Place the cakes onto a flat baking sheet, which you have oiled and dusted with flour. Brush the tops with egG yolk, leave to rest for another 20 minutes, and then bake in the oven for 20 minutes, or until the dough is cooked and slightly brown.

Dust some flour over your work surface. Sift the flour, make a well in the centre and add the yeast. Knead the dough, adding the eggs, sugar a little salt, fats and milk.

Preheat a 200degree oven. Knock back the dough , then turn into balls the size of a large lemon, and, using a rolling pin, flatten the balls into triangular shapes on a surface dusted with flour.