EsfihaBeef Sfiha

A Middle-Eastern fast-food staple with strong search volume for quick meat pies.

• 16 open sfihas
• Prep 97 mins
• Cook 9 mins
• Syrian-Lebanese heritage (São Paulo)

Originating from Syrian-Lebanese migration, the Brazilian esfiha aberta is an open-faced flatbread baked at high temperatures. A soft yeasted wheat dough is shaped in yellow cornmeal and topped with a tangy, lemon-cured raw beef mixture.

Ingredients

• •500 g All-Purpose Wheat Flour — Bread Matrix
• •7 g Instant Dry Yeast — Leavening Agent
• •25 g Granulated Sugar — Browning & Yeast Food
• •8 g Fine Sea Salt — Dough Conditioning
• •30 ml Extra Virgin Olive Oil — Crumb Softener
• •280 ml Warm Water (35°C) — Dough Hydration Liquid
• •500 g Lean Ground Beef (Patinho) — Meat Topping Base
• •150 g Tomatoes (Diced & Drained) — Fresh Flavor & Acidity
• •100 g Yellow Onion (Finely Minced) — Aromatic Topping
• •30 ml Fresh Lemon Juice — Acid Cure & Brightness
• •15 g Tahini Paste — Flavor Modifier
• •100 g Yellow Cornmeal (for Shaping) — Outer Crust Coating

Method

1. Knead the flourKnead the flour, yeast, sugar, salt, olive oil, and water for 8 minutes until smooth
2. Cover and proofCover and proof for 45 minutes until doubled in volume
3. Divide into 50gDivide into 50g balls and rest for 15 minutes
4. Mix the groundMix the ground beef, diced tomatoes, minced onions, lemon juice, tahini, allspice, and salt
5. Place the toppingPlace the topping in a fine-mesh colander and press out excess liquid for 30 minutes
6. Removing moisture preventsRemoving moisture prevents soggy dough bottoms
7. Press each doughPress each dough ball into a bowl of yellow cornmeal
8. Using your fingertipsUsing your fingertips, flatten the center outward to create a flat disk with a raised edge (10cm diameter)
9. Spread 40g ofSpread 40g of drained beef topping over the center
10. Bake on aBake on a hot pizza stone or baking sheet at 250°C for 7 to 9 minutes until the edges are golden and the beef is cooked through

Questions