Esfiha (Brazilian-Lebanese Open Meat Pastries)

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.