Esfiha: authentic recipe, I learned from Syria, soft and easy

Wonderful homemade esfiha, a recipe from a Syrian woman, passed down in the family and prepared without cooking the filling first

Esfiha, Syrian recipe, very soft: the best and prepared with raw filling, very easy

Recipe for 4 people.

Classic (no restrictions)

Preparation: 03:30

Interval: 02:30

TOOLS

1 cutting board(s), 4 bowls, 1 grater, 1 non-stick pan(es) (or more)

EQUIPMENT

conventional + mixer with hook whisk (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

ESFIHA ingredients (dough):

– 500 g of soft wheat flour, preferably 00

– 15 g of fresh organic yeast (or divide this quantity by 3 for dry organic yeast)

– 2 tablespoons of sugar

– 1 cup(s) of water, added little by little

– 1 cup(s) of milk, added little by little

– 1 cup(s) oil + a little for greasing

– 1 tablespoon(s) of salt

Ingredients Raw meat filling for esfiha:

– 600 g of minced duckling

– 1 unit(s) of lemon

– 2 tomatoes cut into cubes

– 1 unit of onion, grated

– Salt to taste

– pepper to taste

– allspice to taste (or replace with cinnamon) (or Syrian pepper)

– mint to taste, chopped

– parsley to taste, chopped – optional (or green onion)

Ingredients TO SERVE:

– lemon to taste, cut into quarters (optional)

– pepper sauce to taste (optional)

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. The amount of water and milk in this recipe may vary depending on the absorbency of the flour. Add little by little as directed in the recipe and top up if necessary.
3. This recipe yields 12 esfiha for every 2 servings (with 35 g of dough each).
4. Esfiha can be cooked and frozen for later consumption.

PREPARATION:

Esfiha – dough preparation (can be done by hand or in a mixer with the hook attachment):

1. In a bowl mix the dry ingredients: flour, yeast and sugar.
2. Then add ⅔ of the liquid ingredients: water at room temperature and milk.
3. Work the dough well (by hand or with a mixer) until all the ingredients are well blended.
4. Add the oil and knead again.
5. Finally add the salt.
6. Check the consistency of the dough: it should form a soft, slightly sticky ball and once rolled out it should not tear easily (gluten film).
7. If necessary, add the rest of the water and milk, little by little, mix and check the cooking again.
8. When the dough is ready, grease a bowl with oil, form a ball with the dough, sprinkle it with wheat flour and place it inside.
9. Cover it with a clean cloth or cling film and let it rest for about 1 hour or until it rises, significantly increasing its volume, this time may vary based on the temperature of the day/workplace.

Raw meat filling:

1. While the dough rests, prepare the filling.
2. Wash the tomato, remove the seeds and cut it into cubes.
3. Peel the onion and grate it.
4. Wash and dry the lemon and squeeze the juice.
5. Wash and dry the mint, parsley and spring onions (optional) and chop them.
6. In a bowl, place the minced meat, chopped tomatoes, grated onion, lemon juice, salt and pepper (or cinnamon), washed and chopped mint, parsley and green onion (optional) and mix well.
7. Cover and refrigerate until ready to assemble.

Esfiha – dough:

1. After the first growth, portion: divide into 12 equal parts (approximately) or weigh 35 g each if you have a scale.
2. Divide the entire dough, arrange the balls on a baking sheet, leaving room for growth.
3. Cover with cling film or a damp cloth and leave to rest for another 30 minutes.

Esfihas – Raw meat filling (do this step between the 2nd rise – last minutes):

1. Remove the filling from the refrigerator.
2. Place it on a clean cloth and wring it out well.
3. Return it to the bowl and set aside for assembly (do this immediately).

Esfihas: assembly:

1. Grease the baking tray(s), preferably non-stick, with a little oil in which to place the sfiha once formed.
2. Lightly grease the work surface with oil to open the sfihas into discs.
3. Place each ball of dough on the greased surface and roll it out, flattening it with your hands and forming a disc 0.5 cm thick.
4. Place 1 dessert spoonful of filling in the center of the dough (for approximately 35 g divided dough).
5. Close the first part of the esfihas first in half – folding it..
6. Then, what remains, close each half towards the center, forming a triangle (the points must overlap and join the others).
7. Iron the seams well so that they are closed.
8. Place directly on the baking tray(s), preferably non-stick and greased, with the seams facing downwards.
9. Cover with cling film or a damp cloth and let rise for 30 minutes.
10. In the meantime, preheat the oven to 160°C, if it is electric and in the case of gas, set it to the minimum temperature – 180°C.

Esfihas – Bake:

1. In a bowl, beat the egg/s with a little water.
2. Brush each sfiha with this mixture.
3. Place in the preheated oven and cook for about 20 minutes in the electric oven or 30 minutes in the gas oven or until lightly golden on the surface.
4. The time may vary depending on the oven and the size of the sfiha.
5. The esfiha must not be overcooked because they will have a crunchier consistency, in fact they must be soft and fluffy.
6. Once ready, remove them from the oven.
7. Leave to cool slightly on a wire rack before serving.

FINALIZATION AND ASSEMBLY:

1. Serve the esfiha(s) hot, if desired, accompany with pepper sauce and/or lemon cut into quarters.
2. Leftovers can be refrigerated for up to 2 days or frozen for later consumption.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.