70 minutes
60 servings
Easy
CALORIES (PER SERVING)
220 kcal
Ground Beef Esfiha is that delicious treat that brings back family afternoons, with the smell of the oven and good conversation in the kitchen. Ideal for sharing in special moments, this recipe yields 60 units in 70 minutes and is irresistible with a juicy filling. Prepare your Ground Beef Esfiha and delight everyone with light dough and a striking flavor!
Ingredients for Ground Beef Esfiha
Filling for Ground Beef Esfiha
- 1 tablespoon of oil (15 ml) – Helps sauté the ingredients without burning, adding a subtle touch of flavor.
Substitution: Neutral vegetable oil. - ½ chopped onion (about 100 g) – Aromatic base that enhances the flavor of the ground beef.
Tip: Use red onion for extra sweetness. - 500 g ground beef (round or top round) – Main protein, stays juicy after proper sautéing.
- 2 ripe chopped tomatoes (about 200 g) – Adds moisture and natural acidity to the filling.
- ½ cup (tea) chopped parsley (30 g) – Brings freshness and herbal aroma to the mix.
Substitution: Fresh cilantro for variation. - 2 ½ tablespoons of meat-flavored seasoning powder (about 37 g) – Intensifies the umami flavor of the beef.
- Juice of 1 lemon (about 30 ml) – Balances with acidity, enhancing the seasonings.
- 1 teaspoon of Syrian pepper (5 g) – Adds an exotic and mildly spicy touch.
Dough for Ground Beef Esfiha
- 2 biological yeast tablets (30 g) – Responsible for the lightness and growth of the dough.
- 2 cups (tea) of whole liquid milk warm (480 ml) – Hydrates the dough and activates the yeast.
Substitution: Semi-skimmed milk, keeping warm temperature. - 3 tablespoons of sugar (45 g) – Feeds the yeast and gives a slight sweetness to the dough.
- 3 tablespoons of meat-flavored seasoning powder (45 g) – Flavors the entire dough.
- 2 tablespoons of oil (30 ml) – Makes the dough soft and elastic.
- 6 ½ cups (tea) of wheat flour (780 g) – Structural base, choose flour with good absorption.
Assembly
- 2 yolks to brush – Gives golden shine and crunch to the surface.
Utensils for Making Ground Beef Esfiha
Organizing the utensils before starting the Ground Beef Esfiha ensures a smooth preparation, without unnecessary pauses, allowing focus on the juicy filling and perfect dough. This mise en place is essential for yields of 60 units in just 70 minutes.
- Medium pan
- Baking dish or large bowl
- Greased large baking sheet
- Spatula or wooden spoon
- Kitchen brush
- Oven preheated to 200°C
With these items at hand, the process flows efficiently. For more baked ideas, check out our Easy and Crispy Calabresa Pizza in the Oven.
How to Make Ground Beef Esfiha
Preparation of the Filling for Ground Beef Esfiha
- Brown the aromatic base: Heat the oil over medium heat in the pan and sauté the chopped onion until translucent and lightly golden. This releases the natural sugars, creating a flavorful base without burning.
- Incorporate the beef: Add the ground beef and sauté for 10 minutes, stirring constantly with a spatula to loosen and avoid lumps. The ideal point is when it changes color and releases juices – don’t overcook to maintain juiciness.
- Finish the seasonings: Add the chopped tomatoes, fresh parsley, meat-flavored seasoning powder, lemon juice, and Syrian pepper. Cook stirring until the liquid evaporates completely, about 8-10 minutes, resulting in a moist but not watery filling.
Preparation of the Light Dough
- Activate the yeast: In a large bowl, dissolve the yeast tablets in warm milk (about 40°C – test with finger, warm like a baby bath). This starts the fermentation for fluffy dough.
- Mix the liquids: Add sugar, seasoning powder, and oil, stirring until integrated. The sugar feeds the yeast, promoting growth.
- Form the initial dough: Sprinkle flour gradually, incorporating with fingertips until obtaining smooth and homogeneous dough. Cover and let rest for 5 minutes for flour hydration.
- Knead for elasticity: Transfer to a floured surface and knead vigorously for 5 minutes until soft, elastic dough that doesn’t stick to hands. This develops gluten for light structure.
- Shape and ferment: Divide into 60 walnut-sized balls (about 20g each), cover and rest for another 5 minutes. Rest relaxes gluten, facilitating rolling.
Assembly and Baking
- Roll out the disks: Press each ball with fingers into a thin and uniform disk (8-10 cm diameter). Place ½ tablespoon of filling in the center – don’t overdo to avoid leakage.
- Close carefully: Fold edges to the center forming a triangle, pinching well to seal. This keeps the filling inside during baking. Brush with beaten yolks for golden shine.
- Bake until perfect: Arrange on an oiled baking sheet, spaced apart. Bake in a preheated oven at 200°C (medium-high) for 30 minutes or until crispy and evenly golden. Let cool for 5 minutes on a rack for a crisp crust.
Nutritional Information for Ground Beef Esfiha
The values below are approximate estimates per serving (1 unit of Ground Beef Esfiha), calculated based on official food composition tables (such as TBCA/TACO and USDA FoodData Central) and may vary depending on the ingredients used and preparation method.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories (Energy Value) | 220 kcal | 11% |
| Total Carbohydrates | 28 g | 9% |
| Proteins | 10 g | 20% |
| Total Fats | 8 g | 12% |
| • Saturated Fats | 3 g | 15% |
| Dietary Fiber | 1 g | 4% |
Macronutrient Distribution per Serving
Source of data: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for flour, meat, and vegetables and USDA FoodData Central for milk and oils.
TBCA | USDA. *% Daily Values based on a 2000 kcal diet.
Tips for Perfect Ground Beef Esfiha
These essential tips for Ground Beef Esfiha solve common mistakes and elevate the result to professional: juicy filling that doesn’t leak, light and golden dough. Apply them for 60 crispy units in just 70 minutes.
- Dry filling is key: Cook until all liquid evaporates – visual sign is when it releases from the bottom of the pan without sticking. This prevents soggy dough and opening in the oven.
- Exact warm milk: 37-40°C activates yeast without killing it; test with finger (pleasantly warm). Cold delays growth; hot destroys it.
- Knead until ‘window’: After 5 min, stretch thin without tearing – developed gluten ensures elastic dough for shaping without breaking.
- Common mistake – poorly closed edges: Always double pinch at joints; press with fork for airtight seal, preventing beef fat leakage.
- Oven without interruption: Don’t open the door in the first 20 min – steam keeps internal fluffiness while crust forms golden outside.
- Brush yolks lightly: Beat with a pinch of salt for even shine; excess runs, making dough soggy – apply with soft brush.
- Sticky dough? Flour gradually: Ambient humidity varies; add 1 tablespoon at a time if needed, without overdoing to avoid hardening.
- Fresh lean beef: Round/top round avoids excess fat; sauté stirring for loose texture, not pasty.
Variations of Ground Beef Esfiha
The versatile base of Ground Beef Esfiha allows creative adaptations while keeping the juicy filling and crispy dough, ideal for 60 units in 70 minutes. Try variations that please all palates, adjusting ingredients without changing the essential technique.
- Chicken Esfiha: Replace ground beef with cooked shredded chicken with onion and seasonings – it’s light and flavorful, perfect for everyday.
- Vegetarian Version: Swap beef for sautéed eggplant and zucchini with tomato and spices – nutritious and crispy, yields the same.
- Extra Spicy: Add Calabrian pepper or malagueta to the filling – intensifies flavor, ideal for lively parties.
- With Cheese: Mix shredded mozzarella into the final filling – melts creamy inside the golden dough, irresistible stuffed version.
- Healthy Light: Use lean beef, reduce oil in the dough, and add spinach – keeps ~220 kcal/serving, great fitness option.
- Open Syrian Style: Don’t close the dough, spread filling open and bake – crispy on top, contrasting with juicy below.
For more Arab inspirations, see Ingredients and Nutrition
Ingredient Tips for Ground Beef Esfiha
Choose fresh ingredients for perfect Ground Beef Esfiha: lean beef without excess fat ensures juiciness without soaking the dough; good quality flour absorbs milk correctly. Common substitutions include homemade seasoning for ready-made, maintaining balanced flavor at ~220 kcal/serving for 60 units.
Nutritional balance highlights proteins from beef (10g/serving), carbohydrates from dough (28g), and healthy fats from oil – balanced version for practical meals.
- Lean ground beef: Lean round avoids excess fat; buy fresh from the butcher for authentic flavor and loose texture.
- Ripe tomatoes: Italian or persimmon varieties for juiciness; remove skins for refined sauce, rich in vitamin C and antioxidant lycopene.
- Quality oil: Extra virgin for cold sautéing or regular for cooking; store in dark/cool against oxidation, promotes cardiovascular health.
- Fresh lemon: Juice adds balancing acidity with vitamin C for immunity; fridge extends shelf life, use zest in marinades.
- Abundant parsley: Fresh garnish provides vitamin K/C antioxidants; freeze in ice cubes preserving fresh aroma.
- Sifted flour: Type 1 whole wheat alternative fibrous; hydrate by resting for elastic dough rich in energy carbohydrates.
Storage and Preservation
Baked esfihas last 2-3 days in the fridge wrapped in aluminum foil maintaining crispness; freeze baked portions up to 1 month, thaw in fridge and reheat in oven at 180°C for 10 min with steam for freshness. Avoid microwave as it softens the dough – ideal for quick meals from original 70 min prep.
To freeze raw filling, sauté and store in bags for 1 month; assemble dough on the day. Always check smell/texture discarding expired. Try pairing with Easy Calabresa Pizza for snacks.
Your Ground Beef Esfiha is ready to shine on the table! Serve warm straight from the baking sheet, accompanied by a garlic sauce or seasoned yogurt for dipping, highlighting the dough’s crispness and juicy filling. Perfect for family parties, weekend snacks, or quick bites, yields 60 units in just 70 minutes, ideal for freezing and always having on hand.
Now that you’ve mastered this foolproof recipe, repeat as many times as you want – the authentic Arab flavor and perfect texture will always come out right, filling the house with an irresistible aroma. Enjoy these delicious moments with loved ones, knowing you prepared something special and practical.
For a complete snack, try our Easy and Crispy Calabresa Pizza in the Oven. It’s the perfect pair for the esfihas, bringing more crispness and Italian flavor in minutes.
If you prefer to vary salty baked flavors, the
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