Ingredjenti
Farina0.5 kilogram
Żejt vegetali0.5 cup
Yeast1 tablespoon
Zokkor1 teaspoon
Salt1 teaspoon- Warm Water1 cup
Laħam imqadded0.5 kilogram- Large Tomatoes2 pieces
- Medium Onion1 piece
Żejt tal-oliva2 tablespoon- Salt1 teaspoon
Bżar iswed0.5 teaspoon
Passi
- 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 minGħodda meħtieġa:
Bowl tal-ħawt - 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 minGħodda meħtieġa:Bowl tal-ħawt
Strainer - 4
Preheat the oven to high heat. Then grease flat trays with a little oil.
5 minGħodda meħtieġa:
Forn
Tegħlija tal-forn - 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 minGħodda meħtieġa:🍳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
Fatti tan-Nutrizzjoni
Farinagħal kull 100gŻejt vegetaligħal kull 100gYeastgħal kull 100gZokkorgħal kull 100gSaltgħal kull 100gLaħam imqaddedgħal kull 100gŻejt tal-olivagħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.