📝 About This Recipe
Brought to Brazil by Levantine immigrants, the Esfiha has become a beloved pillar of Brazilian 'Salgadinho' culture, found in every bakery from São Paulo to Rio. These soft, pillowy dough triangles are stuffed with a savory, citrus-infused ground beef filling that 'cooks' slightly in its own juices and lemon. The result is a perfect balance of fluffy bread and a zesty, moist interior that captures the vibrant fusion of Middle Eastern roots and Brazilian soul.
🥗 Ingredients
The Dough
- 4.5 to 5 cups All-purpose flour (plus extra for dusting)
- 1.5 cups Warm water (approx. 105°F/40°C)
- 2 tablespoons Granulated sugar (to feed the yeast)
- 1 tablespoon Active dry yeast (or 10g/one sachet)
- 1/2 cup Vegetable oil (neutral oil like canola or sunflower)
- 1 tablespoon Salt (fine sea salt)
The Meat Filling
- 1.1 lbs Ground beef (80/20 lean-to-fat ratio is ideal)
- 2 pieces Roma tomatoes (seeded and very finely diced)
- 1 large White onion (grated or very finely minced)
- 3-4 tablespoons Fresh lemon juice (from about 2 lemons; essential for the 'raw' cook method)
- 1/4 cup Fresh mint leaves (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Baharat or Allspice (adds that authentic Middle Eastern-Brazilian flair)
- to taste Salt and Black Pepper (approx. 1.5 tsp salt)
Egg Wash
- 1 Egg yolk (beaten)
- 1 tablespoon Milk (mixed with the yolk for shine)
👨🍳 Instructions
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1
In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
Add the vegetable oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough forms.
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3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth, elastic, and no longer sticking to your hands. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. In a medium bowl, combine the raw ground beef, diced tomatoes, minced onion, mint, and parsley.
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5
Add the lemon juice, salt, pepper, and allspice to the meat. Mix thoroughly with your hands to ensure the seasonings are evenly distributed.
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6
Crucial Step: Place the meat mixture in a fine-mesh sieve over a bowl and let it drain for 30 minutes. This prevents the dough from becoming soggy during baking.
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7
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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8
Punch down the risen dough and divide it into small balls, roughly the size of a golf ball (about 40-50g each).
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9
Roll out a dough ball into a 4-inch circle. Place a generous tablespoon of the drained meat filling in the center.
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10
Fold two sides of the circle toward the center to form a point, then fold the bottom side up to create a triangle. Pinch the seams firmly to seal the meat inside.
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11
Place the esfihas on the prepared baking sheet, seam-side up or down (closed style is traditional for beef). Repeat with the remaining dough and filling.
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12
Brush the tops of the pastries with the egg yolk and milk mixture for a golden, professional finish.
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13
Bake for 20-25 minutes, or until the bread is beautifully golden brown and the meat inside is fully cooked through.
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14
Remove from the oven and let them rest for 5 minutes. This allows the juices inside to redistribute, making them extra moist.
💡 Chef's Tips
Don't skip draining the meat; excess moisture from the tomatoes and lemon juice will cause the esfihas to burst or become soggy. Ensure your water isn't too hot (over 115°F), or you will kill the yeast and the bread won't rise. For an 'Open Esfiha' (Esfiha Aberta) style, simply press the meat into the center of the dough circle leaving a border, rather than folding it. If the dough is too springy and shrinks back when rolling, let the dough balls rest for another 10 minutes to relax the gluten. You can substitute ground lamb for half of the beef for a more traditional Lebanese-influenced flavor profile.
🍽️ Serving Suggestions
Serve warm with a side of extra lemon wedges to squeeze over the filling as you eat. A dash of Tabasco or Brazilian Malagueta pepper oil adds a fantastic spicy kick. Pair with a cold glass of Guaraná Antarctica or a fresh limeade (Limonada Suíça). Serve as part of a 'Salgadinhos' platter alongside Coxinha and Kibe for a true Brazilian party experience. A simple dip of Greek yogurt with dried mint and garlic makes an excellent cooling accompaniment.