Sourdough Esfiha: A Traditional Middle Eastern Delight

Esfihas are delicious Middle Eastern treats, perfect for any occasion. With a sourdough crust that provides a unique texture and a variety of fillings, this recipe is sure to win everyone over. Sourdough Esfiha is an excellent choice for those seeking authentic flavors and a sophisticated culinary experience. Ready to learn how to make this delicacy step by step?

Ingredients for Sourdough Esfiha:

Dough:

• 3 ½ cups (400g) all-purpose flour
• approx. 1 cup (230ml) water
• 1/2 cup (100g) sourdough starter (active)
• 1.5 tbsp (20ml) extra-virgin olive oil
• 1.5 tsp (6g) sugar
• 2 tsp (10g) salt

Fillings:

Meat:

• Lean ground beef
• Diced tomato
• Diced onion
• Lemon juice
• Salt
• Black pepper
• Fresh parsley and scallions (finely chopped)
• Baharat or Middle Eastern spice blend
• Paprika

Cheese:

• Fresh Queso Fresco or crumbled Feta
• Cream cheese or Catupiry-style spread
• Fresh parsley and scallions

Instructions:

1. Prepare the sourdough:
   • Feed your sourdough starter with water and flour, letting it ferment until it doubles in volume. (Recommended ratio: 2 parts starter to 1 part flour and 1 part water).
2. Prepare the dough:
   • In a bowl, mix water, olive oil, and sugar. Gradually add the flour until incorporated and the dough is homogeneous. Let it rest for 30 minutes.
   • After the initial rest, add the sourdough starter to the dough and mix well. Cover and let rest for another 30 minutes.
   • Add salt to the dough and mix until fully incorporated. Cover and rest for another 30 minutes.
   • Perform a series of folds on the dough every 30 minutes (do this twice) to develop gluten and aerate the dough.
   • Let the dough ferment at room temperature for 4 hours or until it doubles in volume.
   • Perform a second, cold fermentation in the refrigerator for at least 12 hours.
     
   • Divide the dough into equal parts and shape into balls (approx. 12 portions of 50g each). Let them rest outside the fridge for about 20 minutes.
3. Shape and fill:
   • On a surface dusted with cornmeal, shape the dough into small discs.
   • Prepare your fillings in separate bowls.
4. Meat filling:
   • Mix all ingredients to taste. Place a generous spoonful in the center of the dough discs, leaving the edges clear.
5. Cheese filling:
   • Mash the cheese with a fork, mix with cream cheese and herbs to taste. Spoon onto the dough.
6. Bake:
   • Bake in a preheated oven at 450°F (230°C) for 18 minutes until golden.

Pro Tips:

Quality ingredients make all the difference. Use fresh meat and high-quality cheese for an unbeatable flavor. Feel free to get creative by adding mushrooms, peppers, or swapping the cheese for Gouda or Mozzarella. Sourdough is the secret to a light, digestible crust, so don’t rush the process—the fermentation time is key to the flavor development.

Prep Time:

Plan for at least 24 hours to allow for full fermentation and filling preparation.

Yield:

This recipe makes approximately 12 servings.

History & Traditions:

The esfiha is one of the most traditional Middle Eastern dishes. Originally baked in stone ovens called tabouns, they gained global popularity and unique local twists. In Brazil, they became a beloved staple. Utilizing sourdough fermentation—a centuries-old method—makes the crust more digestible and complex in flavor. Enjoy the process of creating this classic!