Background: Esfiha in Brazil
Esfiha, a savory pastry originating from the Middle East, brought to Brazil by the Lebanese imigrants, and become popular by the Fast Food Chain Habib’s found a special place in Brazilian cuisine thanks to immigrants, particularly those from Lebanon and Syria. Habib’s, a popular fast-food chain, played a significant role in popularizing esfiha across Brazil, making it a beloved snack nationwide. The restaurant’s affordable prices and diverse fillings attracted a broad audience, turning esfiha into a symbol of accessible and tasty food. This cultural exchange has deeply influenced Brazilian food culture, blending Middle Eastern flavors with local tastes and making esfiha a staple in everyday life. Economically, Habib’s expansion created numerous jobs and spurred the growth of related industries. Today, mini esfiha remains a cherished part of Brazilian snacks, reflecting a successful fusion of culinary traditions.
Let’s Cook now
Recipe Details
Dish Name: Mini Esfiha Style Habib’s
Servings: 36 mini esfihas (12 each filling)
Time
- Pre-preparation: 1 hour 30 minutes
- Total time: 3 hours
Ingredients
Dough:
- All-purpose flour – 500 grams
- Dry yeast – 10 grams
- Sugar – 30 grams
- Salt – 10 grams
- Vegetable oil – 50 milliliters
- Warm water – 300 milliliters
Beef Filling:
- Ground beef – 300 grams
- Onion – 100 grams, finely chopped
- Tomato – 100 grams, finely chopped
- Lemon juice – 30 milliliters
- Salt – 5 grams
- Black pepper – 2 grams
- Parsley – 15 grams, finely chopped
Chicken Filling:
- Cooked chicken breast – 300 grams, shredded
- Cream cheese – 100 grams
- Onion – 50 grams, finely chopped
- Garlic – 5 grams, minced
- Salt – 3 grams
- Black pepper – 2 grams
Cheese Filling:
- Minas cheese (or mozzarella) – 300 grams, grated
- Oregano – 5 grams, dried
Cooking Directions
- Prepare the Dough: In a large bowl, mix flour, yeast, sugar, and salt. Add oil and warm water, mixing until a dough forms. Knead for 10 minutes until smooth. Let it rest for 1 hour.
- Beef Filling: Combine ground beef, onion, tomato, lemon juice, salt, pepper, and parsley. Mix well and set aside.
- Chicken Filling: Mix shredded chicken, cream cheese, onion, garlic, salt, and pepper. Set aside.
- Cheese Filling: Mix grated cheese with oregano. Set aside.
- Assemble Esfiha: Divide the dough into 36 small balls. Roll each ball into a small, round shape. Place a spoonful of filling (beef, chicken, or cheese) in the center of each dough. Pinch the edges to form a triangle or round shape with an open top.
- Bake: Preheat oven to 200°C (400°F). Place esfiha on baking sheets. Bake for 15-20 minutes until golden brown.
Serving Directions
Serve mini esfiha warm as a snack or appetizer.
Tips and Tricks
- Ensure the water is warm, not hot, to activate the yeast.
- Don’t overfill the esfiha to prevent leaks.
- Brush with egg wash before baking for a golden finish.
Allergens
- Wheat (gluten)
- Dairy (cheese, cream cheese)
- May contain soy (depending on the vegetable oil used)
Best Time to Eat
Any time of the year, perfect for parties, picnics, or snacks.
Beverage Pairing
Guaraná, a popular Brazilian soda, or a cold Brahma beer.
Shopping List
- All-purpose flour
- Dry yeast
- Sugar
- Salt
- Vegetable oil
- Ground beef
- Onions
- Tomatoes
- Lemons
- Parsley
- Cooked chicken breast
- Cream cheese
- Garlic
- Minas cheese (or mozzarella)
- Oregano
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