Cheese and Meat Sfiha Recipe: Irresistible!

Hello, everyone! Today is Esfiha day!
You know those delicious open esfihas from Habib’s with cheese and meat that everyone loves? Well, today I bring you a homemade version of this recipe that is easy, economical, and will win the hearts of your family and friends. Let’s prepare this wonder together?
Ingredients:
Meat Filling:
3 cups (600g) of ground beef with low fat (I’m using sirloin, but you can use your preferred cut)
1 finely chopped onion
2 seedless tomatoes, finely chopped
1 tablespoon of Syrian pepper (or regular pepper)
1/2 tablespoon of salt
Parsley and chives to taste
Juice of 2 lemons
Cheese Filling:
1 cup (approximately 200g) of ricotta cheese
1 cup (approximately 200g) of grated Parmesan cheese
Parsley and chives to taste
100ml of milk
Dough:
1 cup (200ml) of warm milk
1 cup (200ml) of warm water
2 teaspoons of dry yeast for bread
6 tablespoons of refined sugar
1/3 cup (80ml) of olive oil
2 1/2 cups (approximately 550g) of all-purpose flour
1 tablespoon of salt
Cornmeal for dusting
Preparation Method:
Meat Filling:
In a bowl, mix the ground beef, onion, tomatoes, Syrian pepper, salt, parsley, chives, and lemon juice.
Place the mixture in a strainer to drain excess liquid. Cover with plastic wrap and refrigerate until ready to use.
Cheese Filling:
In a bowl, mix the ricotta, Parmesan, parsley, chives, and milk until well combined. The milk is just to bind the mixture.
Cover with plastic wrap and refrigerate.
Dough:
In a bowl, mix the warm milk, warm water, yeast, and sugar. Stir until dissolved.
Add part of the flour and mix, then let it rest for 15 minutes.
After resting, add the olive oil, salt, and gradually the remaining flour, kneading for about 10 minutes. The dough will be soft and sticky.
Let the dough rest until it doubles in size.
Forming the Esfihas:
Once the dough has risen, dust a surface with cornmeal and roll out the dough.
Cut into pieces of about 40g each and form small balls (approximately the size of a ping-pong ball).
Let the balls rise for 40 minutes, covered with plastic wrap and a kitchen towel.
After rising, flatten the balls into discs, leaving the edges slightly higher to hold the filling.
Place the meat or cheese filling in each disc, spacing them apart on the baking sheet.
Baking:
Preheat the oven to 230°C (450°F).
Bake the esfihas for 12 to 15 minutes, depending on your oven, until golden brown.
Finishing:
And they’re ready! Delicious open esfihas, soft and full of flavor. I hope you enjoyed this recipe.
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[@deisimarykruger529]

Nossa que capricho! Tudo explicado e com os tempos de fermentação perfeito. ❤❤❤❤

[@canalsuperdelicia]

@@deisimarykruger529 obrigada pelo carinho, espero que goste😘

[@canalsuperdelicia]

@@deisimarykruger529 obrigada querida 😘

[@conceicaoramos7083]

Gostei mais fundo musical

[@canalsuperdelicia]

Obrigada Conceição, também adoro!😘

[@sandrabernardi9248]

Ótimo video...
Sem enrolação, bem explicativo
Já me inscrevi.
As esfihas ficaram lindas e parecem saborosas❤.
Obg pela receita
Deus abencoe

[@canalsuperdelicia]

Obrigada Sandra, espero que goste. Beijos

[@fazendoartecomalu666]

Uma vez fiz esfiha e recheei com a carne crua,aí quando estava no forno,ela encolheu,começou a suar e soltar água molhando e amolecendo a massa😩🤭
Mas no final ficou gostoso 😂