Esfiha Recipes

ESFIHA

Esfiha image

Make and share this Esfiha recipe from Food.com.

Provided by Andy Bretz

Categories Lunch/Snacks

Time 1h50m

Yield 20 40, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb flour
1/2 cup oil
3 tablespoons sugar
1 cup milk
100 g yeast
1 tablespoon salt
2 tablespoons mint (minced)
1/2 onion (minced)
2 garlic cloves (minced)

Steps:

1.) Dissolve yeast in warm milk.
2.) Add oil, sugar, and salt.
3.) Add flour one cup at a time.
4.) Cover and rest for 1 hour.
5.) Saute onion and garlic.
6.) Add beef and fry until brown.
7.) Add mint.
8.) Roll out dough and cut into circles.
9.) Add meat and fold into packages.
10.) Bake at 350 (F) for 15 to 20 min until brown.
***I usually use a dough press to make the esfiha's***.
***it really is 100 GRAMS of yeast***.
***You can play with the meat using beef, lamb whatever. and of course you can add spices***.
***We serve with wedges of fresh lime to squeeze into once you've had a bite. also great with chutney's or hot sauce***.

Nutrition Facts : Calories 325.1, Fat 12.7, SaturatedFat 2.1, Cholesterol 3.4, Sodium 716.1, Carbohydrate 44.2, Fiber 3.5, Sugar 4.1, Protein 9.4

SFIHA (ARAB PIZZA)

Sfiha (Arab Pizza) image

These delicious, exotic pizzas are traditional in Lebanon and Syria. They make perfect appetizers or entrees.

Provided by Habibi

Categories Lamb/Sheep

Time 3h

Yield 9 mini pizzas, 4-9 serving(s)

Number Of Ingredients 18

Ingredients

1 teaspoon dry active yeast
1 cup warm water
2 teaspoons sugar
3 cups all-purpose bread flour
1 teaspoon salt
1/3 cup extra virgin olive oil
1 teaspoon oregano (optional) or 1 teaspoon anise, seeds. (optional)
2 egg whites
1 -2 onion, finely chopped and drained of juices
1 chili pepper, finely chopped
18 ounces ground lamb or 18 ounces beef
3/4 cup yogurt
3 tablespoons pomegranate concentrate
1 teaspoon cumin
1 teaspoon paprika
salt and pepper
1/3 cup pine nuts (or chopped walnuts)
2 tablespoons tomato paste (optional)

Steps:

Dough:.
Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth.
Sift the flour and salt into a large bowl and stir in the olive oil. Add the yeast mixture and slowly add enough of the remaining water to hold the dough together in a ball.
Knead vigorously for about 10 minutes until the dough comes off the sides of the bowl and becomes smooth and elastic. Towards the end of the kneading, add the flavorings, if desired.
Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over.
Leave in a warm area for 1-1/2 - 2 hours. (should be doubled in size).
Cut the dough into 9 pieces and roll each out thinly on a flat floured surface. Roll out to 7 inch circles.
Place the rounds on oiled baking sheets and brush with egg whites. Cook in a preheated 450 degree oven for 10 minutes, turn over and brush the other side with egg whites. cook for another 8 minutes.
Let them cool enough to handle.
Mix the filling ingredients together and work with your hands into a soft paste. Take even lumps of the mixture and spread thickly over each pastry round.
Bake in the oven at 450 degrees for 15 minutes.
Serve hot.

Nutrition Facts : Calories 1003.7, Fat 58.4, SaturatedFat 17.2, Cholesterol 99.3, Sodium 713.9, Carbohydrate 82, Fiber 4.2, Sugar 6.8, Protein 36.9

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