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The open meat esfiha is a classic of Arab cuisine, much appreciated throughout Brazil, especially at parties and as a quick snack. Unlike closed esfihas, the open version is a real temptation, with seasoned and juicy meat, arranged on a light and soft dough. In addition to being super tasty, the open meat esfiha is easy to prepare and can be a great snack for any occasion. If you want to learn how to make this delicious treat in a simple and practical way, keep reading!

Ingredients for the dough:

500 g wheat flour
10 g dry yeast (1 packet)
1 tablespoon sugar
1 tablespoon of salt
1/4 cup olive oil
1 cup of warm water (approximately 250 ml)
1 tablespoon of vinegar (optional, helps to make the dough softer)

Ingredients for the Filling:

500 g ground beef (preferably flank or rump)
1 medium onion, finely chopped
2 chopped garlic cloves
2 chopped tomatoes
1/2 cup chopped parsley
Salt and pepper to taste.
1 tablespoon tomato sauce (optional, for added flavor)
1/2 teaspoon cumin (optional, for a special touch)
2 tablespoons of oil or olive oil for sautéing

Directions:

1. Preparing the dough:

In a large bowl, combine the flour, sugar, salt, and dry yeast. Stir well to distribute the yeast evenly throughout the flour.
Add the olive oil and warm water little by little, mixing with your hands until you get a smooth dough. If you prefer, you can use a mixer with the dough hook.
Once the dough is well combined, knead it for about 5 to 10 minutes, until it is smooth and elastic. If necessary, add more flour to prevent sticking.
Cover the dough with a clean cloth and let it rest for about 1 hour, or until it doubles in size. Resting the dough is important so that it can rise and become lighter.

2. Preparing the Filling:

While the dough is resting, start preparing the filling. In a large saucepan, heat the oil or olive oil and sauté the chopped onion and garlic until golden and fragrant.
Add the ground beef and sauté until completely cooked, releasing all the water.
Add the chopped tomatoes and let cook for a few minutes, until they release some juice and mix well with the meat.
Season with salt, black pepper and cumin (if using). Add tomato sauce if preferred for a milder, juicier flavor.
Finally, add the chopped parsley and stir well to combine. Remove from heat and set aside to cool slightly.

3. Assembling the Esfihas:

After the dough has rested, divide it into small balls the size of a walnut (about 10 to 12 balls, depending on the desired size of the esfihas).
Using a rolling pin, roll each ball into a small disc, about 4 to 5 inches in diameter.
Coloque uma porção generosa do recheio de carne no centro de cada disco de massa. Como a esfiha é aberta, deixe a borda da massa livre, formando um “coração” de carne.
It is not necessary to close the edges of the dough, as with closed esfihas, but you can fold the ends slightly if you prefer a more structured presentation.

4. Baking the Esfihas:

Preheat the oven to 180°C for about 10 minutes.
Place the open esfihas on a greased baking sheet or lined with parchment paper, leaving a small space between them so that they do not stick together during the baking process.
Bake for approximately 20 to 25 minutes, or until the edges of the dough are golden and crispy and the filling is cooked through.
If desired, brush a little olive oil on the edges of the dough before baking to make them even more golden and with a special touch.

5. Serving:

Remove the esfihas from the oven and let them cool for a few minutes before serving. They can be served either hot or at room temperature, accompanied by a fresh salad or even a sauce of your choice.

Tips:

Meat Varieties: You can replace the ground beef with shredded chicken, lamb or even a mixture of meat and vegetables if you prefer a lighter version.
Custom Filling: To give the filling an extra touch, you can add chopped green or black olives, peppers or even cheese, such as mozzarella or curd, for a more flavorful esfiha.
Soft Dough: For an even fluffier and lighter dough, add 1 tablespoon of powdered milk to the flour and yeast mixture.