Who hasn’t enjoyed a delicious esfirra? This delicacy of Middle Eastern origin, especially the closed meat version, has won over hearts and appetites, becoming one of the most popular savory snacks. What makes an esfirra truly special? It’s the perfect combination of fluffy, tender dough and a well-seasoned, juicy meat filling. In this recipe, you will learn step-by-step how to prepare authentic Closed Meat Esfirras in a practical and delicious way. Packed with essential tips to ensure your pastry turns out perfect, this is a recipe you’ll want to keep forever!
Ingredients for Closed Meat Esfirras:
For the dough:
- 1 tablespoon salt
- 1 whole egg
- ½ cup vegetable oil
- 1 packet (approx. 2 ¼ tsp or 10g) active dry yeast
- 4 tablespoons granulated sugar
- 1 ⅔ cups (400 ml) warm water (not hot)
- approx. 7–8 cups (1 kg) all-purpose flour
For the filling:
- 1.1 lbs (500 g) lean ground beef
- 1 tomato, diced
- 1 medium onion, finely chopped
- Fresh cilantro, to taste
- Salt and black pepper, to taste
- Juice of 4 lemons (or white vinegar)
Instructions:
- Preparing the dough: In a large bowl, mix the sugar, dry yeast, egg, and warm water. Stir until the sugar is completely dissolved. Then, add the oil and salt—note: never add salt directly to the yeast to prevent inhibiting the fermentation process. Gradually add the flour, mixing until the dough starts to come together.
- Kneading the dough: Once the mixture is heavy, transfer it to a floured surface and begin kneading. Continue adding flour as needed until the dough is smooth and soft, but not too stiff. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preparing the filling: While the dough is rising, prepare the filling. Combine the ground beef with the tomato, onion, cilantro, salt, pepper, and lemon juice. Let the mixture marinate for about 40 minutes. After this time, strain the liquid well from the meat to prevent the esfirras from becoming soggy.
- Assembling the esfirras: After the dough has risen, divide it into portions. Roll out small circles of dough. Place a small spoonful of the meat filling in the center. Fold the edges up and pinch them together to create a closed, triangular, or circular shape—ensure they are tightly sealed.
- Baking: Brush the tops with egg yolk (mixed with a drop of yellow food coloring if desired) for an extra golden shine. Bake in a preheated oven at 400°F (200ºC) for about 15 minutes, or until golden brown.
Pro-Tips:
- The dough: For a lighter texture, use high-quality all-purpose flour and knead patiently. Thorough kneading ensures the dough is well-aerated. If it sticks to your hands, add a little more flour, but be careful not to make it too tough.
- The filling: Marinating the meat for at least 40 minutes is essential for flavor. For even better results, let it marinate overnight in the refrigerator. Remember not to overstuff the dough, or it may burst during baking.
- Storage: To freeze, bake the esfirras and let them cool completely. Place them in airtight freezer bags. They can be reheated in the microwave or oven, retaining their softness.
Prep Time and Yield:
- Prep and rise time: Approximately 1 hour and 30 minutes.
- Baking time: 15 minutes.
- Yield: Approximately 72 small esfirras.
Background:
The esfirra has a long history originating in the Middle East. Originally known as sfiha, it was traditionally open-faced and baked in stone ovens. The closed version we know today was popularized in Brazil by Lebanese and Syrian immigrants who adapted the recipe to local tastes.
The secret of the Brazilian-style esfirra lies in the seasoning. The use of meat marinated in citrus, like in this recipe, is a hallmark that enhances the flavor. Whether you’re making them for a quick snack or a home business, these savory pastries are always a crowd-pleaser.
If you haven’t tried making your own Closed Meat Esfirras yet, now is the time. Follow this recipe to create authentic, delicious results!