Sfeeha

عنود جاوحدوCuisinier

Ingrédients

• 4 1/2 cups flour
  4.5 cup
• 1 tablespoon instant yeast
  1 tablespoon
• 3/4 tablespoon sugar
  0.8 tablespoon
• 3/4 tablespoon salt
  0.8 tablespoon
• 3 tablespoons vegetable oil
  3 tablespoon
• 4 tablespoons powdered milk
  4 tablespoon
• 2 1/4 cups warm water
  2.3 cup
• 250 grams ground veal, finely minced
  250 gram
• 3/4 cup onion, finely chopped
  0.8 cup
• 1 1/2 cups tomatoes, finely chopped and drained
  1.5 cup
• 3/4 cup parsley, finely chopped
  0.8 cup
• 1/2 tablespoon yogurt
  0.5 tablespoon
• 1 teaspoon pomegranate molasses
  1 teaspoon
• Salt and black pepper
  0
• 1/2 teaspoon cumin
  0.5 teaspoon
• 1/2 teaspoon seven spices
  0.5 teaspoon
• A pinch of cinnamon
  0
• 2 tablespoons vegetable oil
  2 tablespoon

Mesures

1. 1

   For the dough, mix the dry ingredients together, then add the oil and rub it with the flour. Then add the warm water and knead for 15 minutes by hand or 10 minutes in a mixer.

   Matériel requis:

   Bol de mélange

   15 minutes
2. 2

   Place it in a bowl greased with a little vegetable oil and let it rise for an hour.

   Matériel requis:

   🍳

   Bowl

   60 minutes
3. 3

   For the filling, mix the filling ingredients well.

   5 minutes
4. 4

   To make the sfeeha, roll out the dough to a thickness of 1/4 cm (if rolled out perfectly, you won't need flour for dusting).

   Matériel requis:

   🍳

   Rolling Pin

   5 minutes
5. 5

   Cut into circles according to the desired size, place a quantity of the filling, and spread it while rolling out the dough (do not overfill).

   5 minutes
6. 6

   Place the sfeeha on greased baking sheets and let them rest for a quarter of an hour, then place them in a preheated oven at 400°F on the middle to lower rack.

   Matériel requis:

   Plaque de cuisson

   Four

   15 minutes
7. 7

   Brown from the bottom, then turn on the top to brown, serve with yogurt.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques