Zutaten
Mehl0.5 kilogram
Pflanzenöl0.5 cup
Hefe1 tablespoon
Zucker1 teaspoon
Salz1 teaspoon- Warm Water1 cup
Hackfleisch0.5 kilogram- Large Tomatoes2 pieces
- Medium Onion1 piece
Olivenöl2 tablespoon- Salz1 teaspoon
Schwarzer Pfeffer0.5 teaspoon
Schritte
- 1
To make the dough, in a bowl, mix the flour, oil, salt, and yeast well, then add the water and knead the mixture well (you can add a little warm water if the dough is dry or a little flour if the dough is too soft).
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Cover the dough bowl with plastic wrap and let the dough rest in a warm place for about an hour.
60 Min - 3
To make the filling, finely chop the onion and tomatoes, place them in a bowl, then add the remaining filling ingredients, mix well, and place in a strainer to drain.
5 MinBenötigte Werkzeuge:Rührschüssel
Sieb - 4
Preheat the oven to high heat. Then grease flat trays with a little oil.
5 MinBenötigte Werkzeuge:
Ofen
Backblech - 5
Sprinkle flour on the work surface, press the dough slightly with your hand without kneading it, then roll it out into a rectangle about 1/4 cm thick and cut it using large round cutters.
5 MinBenötigte Werkzeuge:🍳Rolling Pin - 6
Place a tablespoon of filling in the center of each circle, then using your thumb and index finger, gather small sections of the dough edges and pinch them together. Repeat the process 4 times for each circle to form cubed pastries.
5 Min - 7
Arrange the pastries on the baking trays, brush with oil, and place in the oven to bake until golden brown.
5 Min - 8
Remove the trays from the oven, let the sfiha cool, then place them on a plate and serve.
5 Min
Nährwertangaben
Mehlpro 100gPflanzenölpro 100gHefepro 100gZuckerpro 100gSalzpro 100gHackfleischpro 100gOlivenölpro 100gSalzpro 100gSchwarzer Pfefferpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.