Dough
2 tablets of active dry yeast for bread
1 cup (American) of milk
1 pinch of salt
4 tablespoons of olive oil
1 teaspoon of salt
approximately 1 kg of all-purpose flour
Filling
500 g of ground beef
1 onion
1/2 clove of garlic
2 tablespoons of olive oil
1 tomato, peeled and seeded, chopped
1 tablespoon of parsley, chopped
1 tablespoon of basil, chopped
Juice of 1/2 lemon
Salt to taste
Dough
2 tablets of active dry yeast for bread
1 cup (American) of milk
1 pinch of salt
4 tablespoons of olive oil
1 teaspoon of salt
approximately 1 kg of all-purpose flour
Filling
500 g of ground beef
1 onion
1/2 clove of garlic
2 tablespoons of olive oil
1 tomato, peeled and seeded, chopped
1 tablespoon of parsley, chopped
1 tablespoon of basil, chopped
Juice of 1/2 lemon
Salt to taste
Dough: dissolve yeast in warm milk with salt
Add olive oil and salt
Gradually add flour, kneading well
Punch down dough
Add remaining flour gradually until it forms a ball that can be shaped without breaking apart
Take some of the dough, shape into small balls and place inside a cup with water
Cover the rest of the dough with a cloth and when the ball floats to the surface, the dough is ready for use
Filling: sauté onion, garlic, and tomato in olive oil
Remove from heat
Add ground beef
Mix well
Season with parsley, basil, lemon juice, and salt
Divide the dough into 20 parts and shape into small balls
Open each ball with your palm to form a shell
Leave the thicker edge on top
Spread the filling in the center of each esfiha and arrange them in a baking dish lined with flour
Bake in a medium preheated oven until the edges are lightly browned.
