Esfirra closed like crazy

Find out how to prepare this delicious closed-off exfirra. The recipe is a great option for you to serve at your next party or even to sell and earn good money!

Time: 1h10 (+ 40min of rest)

Performance: 45 units

Difficulty: easy

Ingredients of the closed exfirra di matta

• 2 fresh brewer’s yeast tablets (30 g)
• 2 tablespoons of sugar
• 1 tablespoon of salt
• 1 1/2 cups (tea) of water
• 5 tablespoons of butter
• 5 tablespoons of oil
• 2 eggs
• 5 cups all-purpose flour (approx.)
• corn flour to sprinkle
• butter for greasing
• 2 egg yolks for brushing

Filling

• 3 tablespoons of oil
• 1 chopped onion
• 4 cups cooked and shredded beef
• 2 chopped seedless cherry tomatoes
• 1/2 yellow pepper, chopped
• 1 cup of chopped green olives
• Salt, pepper and chopped parsley

Method of preparation

Heat the oil in a skillet over medium heat and sauté the onion until wilted. Add the meat, tomato, pepper, olive, salt, pepper, parsley and sauté for 5 minutes. Turn off and book. In a bowl, mix the yeast, sugar and salt until dissolved. Add the water, butter, oil, eggs and mix. Add the flour and knead until a smooth dough is obtained. If necessary, add more flour. Cover and let it rest for 40 minutes.

Roll out the dough on a surface sprinkled with corn flour until thin. Cut into circles with an edge or a cutter. Divide the filling between the circles, keeping the edge. Gather three ends in the center and close, giving the shape of esfirras. Place in a large grease and sprinkle with cornmeal. Brush with egg yolk and place in a preheated medium oven for 25 minutes or until golden brown. Remove from the oven and serve.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.