Yafawi Sfeeha

Name: Yafawi Sfeeha
Cuisine: American
Ingredients: To make the dough:; 3 cups all-purpose flour; 1 tsp salt; 1 Tbsp sugar; 3 Tbsp powdered milk(you can substitute this with a warm milk for kneading and omit water); 3 Tbsp vegetable oil; 1 cup warm water for kneading (you might need more depending on where you live and the kind of flour you are using); 1/2 cup Melted Ghee to stretch the dough or olive oil (ghee gives a great texture and flavor); Meat filling:-; 1 pound (500 grams) ground beef, lamb or a mix of both; 1 med size onion, minced; 1/2 tsp salt; 1/2 tsp pepper; 1 tsp sumaq (A Middle Eastern deep red colored and sour flavored spice); 1 Tbsp pomegranate molasses; 1/2 cup toasted pine nuts (optional); 1 tsp Middle Easter 7 spice blend (this was covered in the daring cooks challenge); If you don’t have this blend on hand just use ½ tsp all spice and ½ tsp ground cinnamon

Kitchen &cook @kitchen_cook00o

Palestine

From the city of Jaffa in Palestine💝💝
Arabic food

Kitchen &cook @kitchen_cook00o

Palestine

From the city of Jaffa in Palestine💝💝
Arabic food

Saved

Ingredients

To make the dough:
3 cupsall-purpose flour
1 tspsalt
1 Tbspsugar
3 Tbsppowdered milk(you can substitute this with a warm milk for kneading and omit water)
3 Tbspvegetable oil
1 cupwarm water for kneading (you might need more depending on where you live and the kind of flour you are using)
1/2 cupMelted Ghee to stretch the dough or olive oil (ghee gives a great texture and flavor)
Meat filling:-
1 pound (500 grams)ground beef, lamb or a mix of both
1med size onion, minced
1/2 tspsalt
1/2 tsppepper
1 tspsumaq (A Middle Eastern deep red colored and sour flavored spice)
1 Tbsppomegranate molasses
1/2 cuptoasted pine nuts (optional)
1 tspMiddle Easter 7 spice blend (this was covered in the daring cooks challenge)
If you don’t have this blend on hand just use ½ tsp all spice and ½ tsp ground cinnamon

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Steps

1

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.
2

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.
3

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.
4

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.
5

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
6

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.
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