Open Esfiha
Ingredients
Part Preparo
Part Recheio
Process
01. Mix the lemon juice with the ground meat in a container and let it rest for about 1 hour in the refrigerator.
02. Remove the seeds from the tomato and cut it into cubes. Set aside.
03. Dice the onion. Set aside.
04. Drain the liquid from the ground meat (that formed during resting).
05. Add the tomato, onion, salt, and Syrian pepper (to taste) to the ground meat and mix.
06. Then, add the butter (at room temperature) and mix well. Set aside.
PREPARATION
01. Place Zeelandia Versamix, sugar, and margarine in the mixer.
02. Mix on low speed (speed 1) until fully homogeneous. Add half the water (approximately 225 ml) and continue mixing on low speed (speed 1).
03. Add the yeast and mix for another 1 minute on low speed (speed 1).
04. Add the remaining water (225 ml) and beat on high speed (speed 2) until reaching the veil stage.
05. Divide the dough into pieces of 50 g.
06. Shape into balls and rest for approximately 30 minutes.
07. Flatten each piece of dough with your fingertips into equal parts over a mix of cornmeal and flour, making the center thinner and the edges thicker.
08. Place the esfiha dough on previously greased baking trays.
09. Add the reserved filling to each of the esfiha.
10. Bake immediately at 230ºC for approximately 8 minutes in a deck oven.
Tips
Yield
30 Units of 92 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Knife , Container , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 94 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.6 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 224 | % 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.
Open Esfiha
Ingredients
Part Recheio
How to make it
FILLING
01. Mix the lemon juice with the ground meat in a container and let it rest for about 1 hour in the refrigerator.
02. Remove the seeds from the tomato and cut it into cubes. Set aside.
03. Dice the onion. Set aside.
04. Drain the liquid from the ground meat (that formed during resting).
05. Add the tomato, onion, salt, and Syrian pepper (to taste) to the ground meat and mix.
06. Then, add the butter (at room temperature) and mix well. Set aside.
PREPARATION
01. Place Zeelandia Versamix, sugar, and margarine in the mixer.
02. Mix on low speed (speed 1) until fully homogeneous. Add half the water (approximately 225 ml) and continue mixing on low speed (speed 1).
03. Add the yeast and mix for another 1 minute on low speed (speed 1).
04. Add the remaining water (225 ml) and beat on high speed (speed 2) until reaching the veil stage.
05. Divide the dough into pieces of 50 g.
06. Shape into balls and rest for approximately 30 minutes.
07. Flatten each piece of dough with your fingertips into equal parts over a mix of cornmeal and flour, making the center thinner and the edges thicker.
08. Place the esfiha dough on previously greased baking trays.
09. Add the reserved filling to each of the esfiha.
10. Bake immediately at 230ºC for approximately 8 minutes in a deck oven.
Tips
Yield
30 Units of 92 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Knife , Container , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 94 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.6 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 4.1 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 224 | % 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.