Closed Meat Sfiha
by
Gui Bomfim
Delicious meat sfihas that can be eaten for breakfast, afternoon snack, or even as an appetizer at parties! They pair nicely with labneh or a tahini sauce and are very easy to make.
It is recommended to use a ground meat that has some fat, but not too much, such as flap steak.
You can adjust the size of the sfihas according to your preference.
- Level
Basic
- Cooking
1h+
- Overral
2h+
- Ready
Ground Meat
1.2kgTomato
5Onion
2Lime
3Ground Aleppo Pepper
to tasteFresh Yeast
80gAll-Purpose Flour
500gAll-Purpose Flour
as neededEgg
3Sugar
2tbspSalt
1tbspSalt
to tasteMilk
2 cupsSoftened Butter
250gVegetable Oil
¾ cupVegetable Oil
to greaseWater
3tbsp
Ground Meat
1.2kgTomato
5Onion
2Lime
3Ground Aleppo Pepper
to tasteFresh Yeast
80gAll-Purpose Flour
500gAll-Purpose Flour
as neededEgg
3Sugar
2tbspSalt
1tbspSalt
to tasteMilk
2 cupsSoftened Butter
250gVegetable Oil
¾ cupVegetable Oil
to greaseWater
3tbsp
Closed Meat Sfiha
Gui Bomfim
Quarter 5 tomatoes, remove the seeds and small dice them
Small dice 2 onions
Add 1.2kg of ground meat and the diced onions to a bowl
Add the diced tomatoes and salt to taste
Add ground Aleppo pepper to taste
Add the juice of 3 limes
Mix well until everything is fully combined
Place the seasoned meat in the refrigerator until it’s time to use
Mix 80g of fresh yeast, 2tbsp of sugar and 1tbsp of salt until the yeast dissolves. Transfer to a large bowl
Mix 3 eggs with 3
tbsp< of water until homogeneous, and transfer to the bowlAdd 3/4cup of vegetable oil
Add 2 cups of milk and salt to taste
Mix until homogeneous
Gradually add 500g of all-purpose flour, whisking constantly until homogeneous
Add 250g of softened butter and mix
Gradually add more all-purpose flour, mixing constantly, until the dough is no longer sitcks to your hands
Knead the dough until smooth
Transfer the dough to a work surface and portion into small balls
Grease a baking sheet with vegetable oil
Preheat the oven to 200°C
Remove the meat from the refrigerator and squeeze to remove excess water
Open a portioned ball into a flat disk on your hand
Place a tablespoon of the meat in the center of the disk and close by pressing the edges together with your finger to form a triangle. Repeat with the remaining dough and meat
Place the sfihas on the greased baking sheet and bake for 10-15m until golden brown. The closed meat sfiha is ready
Enjoy it while it's still warm!