Esfihas are kinda like turnovers that you bake. They are usually filled with ricotta or ground beef or cooked escarole.
It's not the fastest thing to make, I'll admit, but it doesn't take that long and the result is an amazing homemade meal!
I made my esfihas filled with seasoned ricotta, but you can use ground beef, escarole with white raisins, cheese & zaatar, chicken...
Dough (yelds about 25/30 esfihas)
- 50g fresh yeast or 1 Tbsp of dry yeast
- 1 cup + 4 Tbsp Warm water
- 1/2 cup Canola oil
- 1/2 Tbsp salt
- 1 Tbsp Sugar
- 550g Wheat flour(approximate)
I used 250g of whole grain wheat flour!
- 1 beaten egg to brush on top of turnovers before baking
Preparing the esfihas
Mix all ingredients, except for the wheat flour and egg, in the blender (or by hand using a fouet). Little by little add the flour mixing with a fork, initially. Then add the rest of the flour and finish kneading the dough by hand.
Ricotta filling (enough for HALF of the dough! Make sure you souble it if you plan on making all 30 the same flavor!)
- 300g (10 OZ) Ricotta
- 1/4 teaspoon salt
- Ground pepper + ground cinnamon to tast
- pinch of ground cloves
- 1/4 teaspoon ground nutmeg
- fresh parsley and chives
- 1/4 onion, diced and fried with PAM
- 1/2 Tbsp olive oil
- 1/4 cup of parmesan cheese
Making the Esfihas
Scoop some filling in the center of each circle. Seal the dough shaping it either as a triagle or a squared pillow.
If you chose 2 different fillings, shape each flavor differently.