Ingrédients
Farine0.5 kilogram
Huile Végétale0.5 cup
Levure1 tablespoon
Sucre1 teaspoon
Sel1 teaspoon- Warm Water1 cup
Viande hachée0.5 kilogram- Large Tomatoes2 pieces
- Medium Onion1 piece
Huile d'olive2 tablespoon- Sel1 teaspoon
Poivre noir0.5 teaspoon
Mesures
- 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 minutesMatériel requis:
Bol de mélange - 2
Cover the dough bowl with plastic wrap and let the dough rest in a warm place for about an hour.
60 minutes - 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 minutesMatériel requis:Bol de mélange
Passoire - 4
Preheat the oven to high heat. Then grease flat trays with a little oil.
5 minutesMatériel requis:
Four
Plaque de cuisson - 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 minutesMatériel requis:🍳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 minutes - 7
Arrange the pastries on the baking trays, brush with oil, and place in the oven to bake until golden brown.
5 minutes - 8
Remove the trays from the oven, let the sfiha cool, then place them on a plate and serve.
5 minutes
Faits nutritionnels
Farinepour 100gHuile Végétalepour 100gLevurepour 100gSucrepour 100gSelpour 100gViande hachéepour 100gHuile d'olivepour 100gSelpour 100gPoivre noirpour 100g* 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.