For the filling:

500 g. (17.6 oz) ground beef (lean)

1 large onion, cubed

2 medium tomatoes, seedless, and cubed

juice of 1 large lemon

Syrian pepper to taste

2 garlic cloves, minced

Mix all ingredients, and set in a sieve to dehydrate the meat allowing the acid juice of the lemon to break the raw meat so the taste penetrate better in the meat. Let it stand for 30 minutes in a sieve, into the fridge. After this time squeeze the meat in cheese cloth, just to reduce the excess of  liquid, for it don’t compromise the quality of the dough when it bakes.

When the filling is ready to use, than we prepare the dough:

10 g (0.4 oz) dry yeast

1 Tablespoon sugar

375 ml lukewarm water

200 ml corn oil

1 Tablespoon salt

700 g (24.6 oz) all purpose flour

fine corn flour to powder the sfihas

In a large bowl add yeast, sugar, water and oil, mix well until yeast dissolves. Add salt and flour little by little and mix until a dough forms. Do not knead. Immediately separate the dough in 50 balls, not allowing the process of fermentation to start yet.

Take each ball and roll it up in fine corn flour (fubá mimoso). And this will help the dough absorb the excess of oil and liquid coming from the meat while it is baking. Open dough in a round circle with fat edges (pic.1). Fill it up with a good bit of that seasoned meat, and arrange it in a baking sheet over a parchment paper (pic. 2 and 3).

Bake at 350 F until dough is slightly browned, about 10-15 minutes. Enjoy


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