KCALORIES (PER SERVING)
250 kcal
Few things beat the smell of **fresh meat sfiha** coming out of the oven, evoking unforgettable parties and family gatherings. This tested recipe yields 60 servings in just 70 minutes, perfect for sharing authentic and juicy flavors that conquer everyone.
Meat Sfiha – Today we’re making crispy succulent meat sfiha for 60 servings in 70 minutes. Ground beef filling seasoned with lemon and Syrian pepper, light golden baked dough. Easy, yielding many units perfect for parties and snacks. Ready to surprise?
Meat Sfiha Ingredients
For the Filling (about 60 servings)
- 1 tablespoon olive oil (15 ml) – Enhances flavor without weighing it down, ideal for sautéing.Substitution: Neutral vegetable oil.
- Half chopped onion (about 100 g) – Aromatic base that sweetens the filling during sautéing.
- Half kilo ground beef (500 g, round or top round) – Lean and flavorful, perfect for a juicy filling without excess fat.
- 2 chopped ripe tomatoes (about 200 g) – Release moisture and natural acidity, balancing the seasoning.
- Half cup (tea) chopped parsley (about 20 g) – Brings freshness and herbal aroma to the mix.
- 2 and a half tablespoons seasoning powder (37 g) – Intensifies the meat flavor practically.Substitution: Homemade beef broth powder.
- Juice of 1 lemon (about 30 ml) – Adds acidity that cuts the fat and enhances seasonings.
- 1 teaspoon Syrian pepper (5 g) – Exotic and mildly spicy touch typical of sfihas.
For the Dough
- 2 yeast tablets (30 g) – Essential for light and fluffy dough that rises well.
- 2 cups (tea) warm whole milk (480 ml) – Activates the yeast and keeps the dough soft and elastic.
- 3 tablespoons sugar (45 g) – Feeds the yeast for perfect rising.
- 3 tablespoons seasoning powder (45 g) – Flavors the entire dough.Substitution: Salt and dried herbs.
- 2 tablespoons oil (30 ml) – Keeps the dough moist and pliable.
- 6 and a half cups (tea) wheat flour (780 g) – Base for light dough, add gradually for ideal texture.
For Assembly
- 2 egg yolks for brushing – Gives golden shine and crispness to the edges.
Utensils for Making Meat Sfiha
Preparing utensils in advance makes meat sfiha prep easier, avoiding interruptions and ensuring smooth flow to yield 60 servings in 70 minutes. Organize everything on the counter for efficient mise en place.
- Medium pan
- Baking dish or large baking sheets (several for 60 servings)
- Conventional oven preheated to 200°C
- Large bowl or basin
- Pastry brush
- Measuring spoons and spatula
How to Make Meat Sfiha
Filling Preparation
- Heat olive oil in medium pan: Medium heat and sauté chopped onion until translucent and fragrant, about 3 minutes. This releases natural sugars, creating a flavorful base without burning.
- Incorporate ground beef: Add half kilo beef and stir vigorously for 10 minutes on medium heat, breaking all clumps with wooden spoon. Filling should turn light brown, indicating fat released and flavor concentrated.
- Finish seasonings: Add chopped tomatoes, fresh parsley, seasoning powder, lemon juice, and Syrian pepper. Cook stirring occasionally until liquid evaporates completely, about 10 minutes. Taste and adjust; ideal filling is moist but not watery, with balanced citrus and spicy aroma. Remove from heat and let cool for easier assembly.
Dough Preparation
- Activate yeast: In large bowl, dissolve 2 yeast tablets in warm milk (about 40°C, test with finger). Wait 5 minutes until foamy, confirming activity.
- Mix drys and liquids: Add sugar, seasoning powder, and oil, homogenizing well with whisk or spoon to dissolve everything.
- Incorporate flour: Sprinkle wheat flour gradually, mixing with fingertips until forming homogeneous and smooth dough. Cover and rest 5 minutes; perfect hydration leaves dough slightly sticky but pliable.
- Knead dough: Transfer to floured surface and work for 5 minutes until elastic and smooth. This develops gluten for fluffy dough that doesn’t tear during assembly.
- Form balls: Divide into 60 walnut-sized portions (about 30g each), roll gently and cover; rest another 5 minutes to relax gluten, facilitating rolling.
Assembly and Baking
- Open disks: Press each ball with floured fingers forming 10 cm diameter disk with uniform thickness (about 3 mm). Place 1 shallow teaspoon cold filling in center.
- Close sfihas: Fold disk edges upward and center pinching into closed triangle, pressing well to seal – prevents leakage. Transfer to greased baking sheets spacing 3 cm.
- Brush and bake: Beat yolks and brush generously for golden shine. Bake in preheated 200°C oven (medium-high) for 30 minutes or until golden and crispy on edges, rotating sheets halfway for even cooking. Serve hot for ideal texture.
Meat Sfiha Nutritional Information
Values below are approximate estimates per serving, calculated based on official food composition tables (like TACO/TBCA/USDA) and may vary by ingredients used.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 250 kcal | 13% |
| Carbohydrates | 25 g | 8% |
| Proteins | 10 g | 20% |
| Total fats | 12 g | 18% |
| Saturated fats | 4 g | 18% |
Macronutrient distribution per serving
Data source: Values calculated based on recipe quantities, using Brazilian Food Composition Table (TBCA) for flour, ground beef, and vegetables, and USDA FoodData Central for milk and seasonings.
Links: TBCA, USDA. *% Daily Values reference for 2000 kcal diet.
Tips for Perfect Meat Sfiha
These special tips are essential to nail meat sfiha, avoiding common mistakes and ensuring fluffy dough, juicy filling, and 60 perfect golden servings in just 70 minutes total prep. Focus on them for professional results in the kitchen!
- Sauté beef until liquid dries completely: Stop when filling is moist but firm, no puddles – prevents soggy dough and leaking in oven.
- Cool filling before assembly: Let sit at room temp for 20 minutes; hot melts dough, causing openings and uneven baking.
- Add flour gradually to dough: Slowly for even gluten activation, resulting in elastic texture that rolls easily without tearing – knead until it doesn’t stick to hands.
- Don’t skip dough rest: 5+5 minutes relaxes gluten, avoiding shrunk balls; common error causes irregular disks and tough crusts.
- Pinch edges firmly to seal: Press like a tight triangle to lock filling; test one to adjust and avoid oven explosions.
- Use exact warm milk for yeast: 35-40°C activates without killing – feels like bath water; dead yeast makes dense, unrisen dough.
- Space well on baking sheet: 3 cm between sfihas allows air flow for even golden in 30 min at 200°C; overcrowding leaves centers raw.
- Brush beaten yolks generously: Gives irresistible crunch and color; add pinch of salt to adhere better and enhance flavor of 60 servings.
Meat Sfiha Variations
The versatile meat sfiha base allows delicious adaptations keeping quick prep for 60 servings in 70 minutes. Try variations by swapping fillings or adjusting dough for different occasions, preserving outer crispness and inner juiciness defining the original recipe.
- Open meat sfiha: Don’t close triangles; spread filling on disk and bake for visually appealing version, ideal for hot appetizers, with crispy edges highlighting lemon’s citrus seasoning.
- Shredded chicken version: Swap ground beef for cooked shredded breast, add chopped bell pepper; keeps high protein, lighter for diets, bake same for 60 juicy units.
- Vegetarian variation: Replace beef with sautéed eggplant and zucchini using same seasonings; identical dough yields fluffiness without gluten issues, perfect for vegans spreading filling and folding lightly.
- Extra spicy sfiha: Double Syrian pepper and add Calabrian chili to filling; brush with olive oil instead of yolk for rustic crust, boosting flavor without changing bake time.
- Freezer version: Assemble semi-baked, freeze on lined sheet and bake straight from frozen +5 min; ideal for parties, keeping 60 servings fresh quality.
These changes use similar ingredients, ensuring success; adjust seasoning to taste and test oven preheat for perfect edge golden.
Ingredient Tips for Meat Sfiha
Choose fresh, quality ingredients to elevate meat sfiha: lean ground beef (round) avoids excess fat, sifted wheat flour ensures light dough, ripe veggies intensify flavor. Substitutions like semi-skimmed milk work well instead of whole, reducing calories without losing softness. Nutritional balance from beef protein (10g/serving), dough carbs (25g), and healthy olive oil antioxidants, making 60 servings nutritious and satisfying in 70 minutes.
- Lean ground beef: Prefer fresh cuts with little fat for juicy filling; swap for shredded chicken for lighter version, keeping seasoning for authentic flavor.
- Tomatoes and parsley: Ripe and fresh for vitamin C and antioxidant lycopene; parsley adds vitamin K – chop finely for even sauté and immune benefits.
- Olive oil and lemon: Extra virgin for sautéing due to monounsaturated fatty acids; lemon adds freshness and vitamin C – squeeze fresh for vibrant aroma.
- Flour and milk: All-purpose wheat for elastic gluten; warm milk activates yeast – choose whole for creaminess, or lactose-free if needed.
- Seasonings like Syrian pepper: Lightly toast first to intensify aroma; substitute with homemade za’atar keeping exotic flair without altering balance.
Storage and Preservation
Baked sfihas last 2-3 days in fridge in sealed container; reheat in 180°C oven for 10 minutes to restore crispness. Freeze assembled raw in bags up to 1 month – bake straight at 200°C adding 5-10 minutes. Avoid microwave to prevent sogginess; prep 60 servings and freeze for quick events.
For optimized nutrition, pair 250 kcal servings with green leaves, balancing with fiber and reducing post-meal heaviness.
Now that your meat sfihas are ready, with fluffy dough and perfectly seasoned juicy filling, serve hot to highlight edge crispness and lemon’s citrus aroma. Pair with iced juice or tea, arranged on platters to share authentic flavors that conquer any occasion.
This recipe shines at June festivals, family lunches, or daily quick snacks, yielding 60 generous servings in just 70 minutes. Next time will be even easier, with confidence to repeat success and impress all with your irresistible meat sfiha!
To balance the menu, prepare our Fresh and Irresistible Caprese Salad for 2 in 10 Minutes alongside – fresh and light to contrast robust sfiha flavors.
If you want to vary the main, our Creamy Bolognese Lasagna for 12 Irresistible Servings complements perfectly, creating a complete Italian meal.
And for an extra snack, the Succulent Calabresa Pizza for 12 Irresistible Servings reinforces baked and festive flavors theme.
Can I use semi-skimmed milk instead of whole?
Yes, semi-skimmed milk works perfectly in meat sfiha dough, keeping softness without changing 60-serving yield. Texture slightly less creamy, but yeast activates well if milk is warm 35-40°C. Test and adjust sugar if needed for balanced flavor.
How do I know if the filling is ready to use?
Filling is ideal when liquid evaporates completely after sautéing tomatoes, leaving moist firm mix in about 20 total minutes. Taste to confirm seasoning and cool to avoid softening dough during assembly. Ensures juiciness without leaks in 200°C oven.
Can I freeze sfihas before baking?
Yes, assemble raw sfihas and freeze on lined sheets up to 1 month, then transfer to plastic bags. Bake straight from freezer at 200°C adding 5-10 minutes to original 30-minute time. Thaw in fridge 8 hours if preferred for better crispness on 60 servings.
My dough didn’t rise. What happened?
This happens if milk over 45°C killed yeast; use bath-warm. Or expired yeast – always check foaming after 5-minute initial rest. Next time, sift flour gradually for perfect gluten in 70-minute total prep.
How many people does it serve and can I reduce quantity?
Yields 60 individual servings ideal for parties or freezing. For less, halve ingredients keeping exact yeast and milk proportions for fluffy dough. Time similar, bake in smaller sheet watching golden to avoid overcooking.
How to prevent filling from leaking during baking?
Press edges firmly forming sealed triangle after placing half teaspoon cold filling in center. Use fully dry sautéed filling and rested dough 10 total minutes to not shrink. Brush yolks to bind during 30 minutes at 200°C oven.
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