Esfiha
Ingredients
Part Preparo
Part Recheio
Process
01. Place the ground beef and lemon juice in a bowl and mix until homogeneous.
02. Let it rest in the refrigerator for approximately 1 hour.
03. Remove the seeds from the tomato and cut it into cubes. Set aside.
04. Cut the onion into cubes. Set aside.
05. Drain the liquid from the ground beef (which formed during resting).
06. Add the reserved tomato and onion cubes, salt, and Syrian pepper to taste, and mix.
07. Add the unsalted butter (at room temperature) and mix until homogeneous.
08. Set aside.
PREPARATION
01. Place Zeelandia Sonho, eggs, and part of the ice water (200 ml) in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining ice water (100 ml) and beat on high speed (speed 2) for approximately 5 minutes or until it reaches a veil point.
04. Divide into pieces of 50 g. Round them.
05. Cover with plastic. Let rest for 10 minutes.
06. Roll the dough out until you obtain discs of approximately 8 cm in diameter.
07. Add approximately 50 g of the reserved filling in the center of each disc.
08. Seal in the shape of an esfihas.
09. Place on previously greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 30 minutes or until ready.
11. Brush the surface with beaten whole eggs.
12. Bake at 210°C for approximately 10 minutes in a deck oven.
Tips
- Alternative baking:
* Turbo Oven: 180°C for approximately 10 minutes.
Yield
30 Units of 93 g
Equipment
Mixer , Oven , Pitcher , Scale , Flat Baking Sheets , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 91 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 1.0 | % VD (*) |
| Aç adicionados (g) | 0.7 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.8 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 189 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Esfiha
Ingredients
Part Recheio
How to make it
FILLING
01. Place the ground beef and lemon juice in a bowl and mix until homogeneous.
02. Let it rest in the refrigerator for approximately 1 hour.
03. Remove the seeds from the tomato and cut it into cubes. Set aside.
04. Cut the onion into cubes. Set aside.
05. Drain the liquid from the ground beef (which formed during resting).
06. Add the reserved tomato and onion cubes, salt, and Syrian pepper to taste, and mix.
07. Add the unsalted butter (at room temperature) and mix until homogeneous.
08. Set aside.
PREPARATION
01. Place Zeelandia Sonho, eggs, and part of the ice water (200 ml) in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining ice water (100 ml) and beat on high speed (speed 2) for approximately 5 minutes or until it reaches a veil point.
04. Divide into pieces of 50 g. Round them.
05. Cover with plastic. Let rest for 10 minutes.
06. Roll the dough out until you obtain discs of approximately 8 cm in diameter.
07. Add approximately 50 g of the reserved filling in the center of each disc.
08. Seal in the shape of an esfihas.
09. Place on previously greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 30 minutes or until ready.
11. Brush the surface with beaten whole eggs.
12. Bake at 210°C for approximately 10 minutes in a deck oven.
Tips
- Alternative baking:
* Turbo Oven: 180°C for approximately 10 minutes.
Yield
30 Units of 93 g
Equipment
Mixer , Oven , Pitcher , Scale , Flat Baking Sheets , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 91 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 1.0 | % VD (*) |
| Aç adicionados (g) | 0.7 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.8 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 189 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.