Yafawi Sfeeha. The "Yafawi Sfeeha" or also known as "Milwayeh" which means twisted, is crispy yet tender and full of flavor. I have had a truly terrible week, and am in somewhat of a foul mood at the moment. Yafawi Sfeeha is Arabic for meat pies from Jaffa (a city on the coast of Palestine).
Elle peut être garnie de viande hachée. Yafawi Sfeeha – feuilletés palestiniens pour le Daring Baker du mois de Juillet. De délicieuses recettes d'yafawi sfeeha en photos, faciles et rapides. You can cook Yafawi Sfeeha using 18 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Yafawi Sfeeha
- It’s of To make the dough:.
- It’s 3 cups of all-purpose flour.
- You need 1 tsp of salt.
- Prepare 1 Tbsp of sugar.
- It’s 3 Tbsp of powdered milk(you can substitute this with a warm milk for kneading and omit water).
- Prepare 3 Tbsp of vegetable oil.
- You need 1 cup of warm water for kneading (you might need more depending on where you live and the kind of flour you are using).
- You need 1/2 cup of Melted Ghee to stretch the dough or olive oil (ghee gives a great texture and flavor).
- You need of Meat filling:-.
- It’s 1 pound (500 grams) of ground beef, lamb or a mix of both.
- Prepare 1 of med size onion, minced.
- Prepare 1/2 tsp of salt.
- Prepare 1/2 tsp of pepper.
- You need 1 tsp of sumaq (A Middle Eastern deep red colored and sour flavored spice).
- You need 1 Tbsp of pomegranate molasses.
- It’s 1/2 cup of toasted pine nuts (optional).
- You need 1 tsp of Middle Easter 7 spice blend (this was covered in the daring cooks challenge).
- Prepare of If you don’t have this blend on hand just use ½ tsp all spice and ½ tsp ground cinnamon.
Une recette d'yafawi sfeeha à découvrir sur. Sfeeha Recipe – Syrian Meat Pies. Sfeeha سفيحة is a delicious open faced meat pie that is made on super Yafawi Sfeeha is a quick and easy roll that can be made with meat, cheese or vegetable filling. Feta and spinach, or zucchini and halloumi – two delicious savoury fillings for these little hand pies.
Yafawi Sfeeha step by step
- Mix flour, salt, sugar, powdered milk and vegetable oil then start adding warm water until you get a tender and a bit of a sticky dough..
- Kneading will take about 8 min on a standup mixture or 12 min by hand. Cut the dough into circles (the size of a small golf ball). Put on a baking sheet that is very well greased with ghee or olive oil and pour some more over dough. Cover and let rest at room temp for few hours. Prepare fillings in the meantime..
- Meat filling،، In a skillet over medium heat, cook meat until no longer pink and water has evaporated, add onion and cook till it becomes tender (around 3 minutes). Season the mixture and add spices; it will be very fragrant now. Remove off heat and add sumaq and pomegranate molasses. Add toasted pine nuts if using. Let the filling cool completely before stuffing Sfeeha..
- After you have your filling ready, use some of the ghee to brush a round tray (the surface that you will be working one). Take one piece of dough and using your hands, gently start spreading it as thinly and evenly as possible..
- Once that is done fold the upper side to the middle then fold the opposite side to the middle too. Spread your filling in a long line across the dough. Roll like a long tight rope making sure that it is tight enough to ensure not filling escapes. Then taking one end start rolling the rope towards the inside in a spiral shape. Put some more ghee in your baking sheet and place the done Sfeeha. Continue making the rest of your Sfeeha using ghee to keep it nice and moist.
- Heat oven to 200 C or around 400 F and bake Sfeeha for around 15-20 minutes till golden brown. Serve hot or room temp with a bowl of soup during winter or a salad and Greek yogurt in summer time..
This month we made Yafawi Sfeeha – little coiled… Sfeeha (Lebanese Meat Pies). Are you ready guys to make with me an extra ordinary Lebanese Traditionally sfeeha pies are made with lamb meat, but if you are worried about lamb meat being too. It's a Palestinian dish called Yafawi Sfeeha. Although it looks challenging to make, I found it easier than I thought it would be. And it is worth every minute you spend on it, especially if eaten warm!