Esfiha (Brazilian-Lebanese Open Meat Pastries)

Name: Esfiha (Brazilian-Lebanese Open Meat Pastries)
Total time: 1 h 50 min
Yield: 4
Cuisine: Brazilian
Ingredients: 400 g Plain (all-purpose) flour; 7 g Instant dry yeast; 220 ml Warm water; 30 ml (2 tbsp) Olive oil; 10 g Sugar; 6 g Salt (for the dough); 400 g Lean minced beef; 1 (150 g) Onion; 1 (150 g) Ripe tomato, deseeded; 30 ml Lemon or lime juice; 10 g Fresh mint or parsley, chopped; 2 g Ground allspice; 5 g Salt and black pepper (for the filling)

Little open-faced dough boats piled with tangy spiced minced beef, baked until the edges puff and blister. A snack-bar staple carried to Brazil by Levantine immigrants and now sold on every corner.

Sumber

Resipi oleh Brazilian-Lebanese home kitchens · 🏺 Tradisional · Levantine sfiha adopted into Brazilian snack-bar culture

Brazilian-Lebanese (Levantine origin) — Sfiha — esfiha or esfirra in Brazil — is a Levantine open-faced meat pastry that Lebanese and Syrian immigrants made a fixture of Brazilian snack bars. Brazil sells both the traditional open boats and a closed, sealed triangle version unknown in the Middle East.

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Brazilian Fit Food some recipes & quotes Gleise Martins

⏱ 110 min🍽 4 hidangan🔥 300 kcal🇧🇷 Brazil

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Stir the yeast and sugar into the warm water and leave 5 minutes until frothy. In a large bowl, mix the flour and 6 g salt, then pour in the yeast liquid and the oil.
Knead 8–10 minutes into a smooth, soft, elastic dough. Cover and leave somewhere warm for 1 hour, until doubled.
💡 The dough should feel like a soft earlobe. Too dry and the esfihas bake hard; add water a teaspoon at a time if it feels stiff.
Meanwhile make the filling: combine the raw minced beef, onion, drained tomato, lemon juice, mint, allspice, salt and pepper. Mix well, then tip into a sieve for 10 minutes to drain off excess liquid.
💡 Draining is essential — a wet filling leaks in the oven, soaks the base and makes the dough boat collapse.
Knock back the risen dough and divide into 16 balls. Roll each into a disc about 10 cm across on a lightly floured surface.
Place a heaped spoon of filling in the centre of each disc. For the open style, pinch the dough up at three or four points to make a little boat, leaving the meat exposed.
Arrange on lined baking trays with space between them and rest 15 minutes while the oven heats to 220°C.
Bake for 12–15 minutes until the dough edges are golden and the meat is cooked and sizzling.
Serve warm, with extra lemon or lime to squeeze over and a little chili sauce for those who want it.

💡 Petua

For closed esfihas, fold the disc up into a sealed triangle over the filling — the same dough, baked into a neat parcel you can eat one-handed.
The filling is bound and cooked raw in the oven, so use fresh, lean mince and don't overfill — a level, heaped spoon per esfiha bakes through cleanly.