Esfiha is a Lebanese meat pastry that we eat often in Brazil. The largest concentration of people with Lebanese ancestry is in Brazil — about 7-10 million people. My cousin, Carla, taught me how to make Esfiha. I’m not sure where she got the recipe. Maybe she will post and let us know. The recipe for the dough is easy. The key is to add the flour slowly until the dough doesn’t stick to your fingers. I love to knead dough and because I spend so much time kneading the dough, the pastry turns out very soft.
The inside of an Esfiha is filled with ground meat seasoned with onions, parsely, green onion, tomatoes, garlic, vegetable oil, salt and pepper. Iused almost 3lbs of ground meat and two of the dough recipes to make a batch of 90. This is a recipe that takes at least 4 hours to make because you have to roll out the dough for each Esfiha separately, form the meat into balls, place the uncooked meatball inside and close the pastry. Watch the demonstration video.