Yafawi Sfeeha is a quick and easy roll that can be made with meat, cheese or vegetable filling. Perfect as a main meal or striking finger food appetizers
Ya what? That’s what I said! This months Daring Bakers’ challenge is hosted by Manal Obieda, known as Manal’s Bites. Manal explained that Yafawi Sfeeha is a great authentic dish from Jaffa in Palestine. Manal also stated that it is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha”(meat pies) or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.
The great thing about this recipe is that it is so versatile. I used an easy beef filling, but you could easily do a cheese or vegetarian filling, or a walnut filling for a sweet version. I also loved the fact that it is baked, so makes it a health conscious choice too unless you use a pound of ghee. Go for it, I don’t judge!
The dough is very easy to make. It is best to let it sit for a couple of hours, but you can do it earlier in the day or a day in advance.
- 3 cups all purpose flour.
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3 tablespoons powdered milk you can substitute this with warm milk, you will need less water
- 3 tablespoons vegetable oil
- 1 cup warm water for kneading
- Melted ghee or olive oil
- 1 pound of ground beef
- 1 medium onion
- Salt and pepper
- Mix flour, salt, sugar, powdered milk and vegetable oil. Start adding the warm water until you get a tender, slightly sticky dough. Kneading will take about 8 minutes with an electric stand mixer using a dough hook, or 12 minutes by hand. Use additional flour if needed.
- Form the dough into small golf-ball-sized rolls. Place on a baking sheet that is very well greased with ghee or olive oil and pour some more (oil or ghee) over dough. Cover and let rest at room temperature for a least 2 hours or over night.
- Brown Beef and diced onion. Salt and pepper to taste. Allow to cool slightly.
- Stretch each ball of dough into a very thin circle (I did this on a pizza pan). Fold the left and right sides to the middle until they meet in the center and form a rectangle.
- Spread a small amount of filling along the seam. Roll the dough tightly over the meat filling, forming a rope. Turn the rope into a swirl and put on a well greased (ghee or olive oil) baking sheet or pie pan. Continue making the rest of your Sfeeha using ghee to keep it nice and moist.
- Bake for 15 to 20 minutes until golden brown.
I served our Sheefa with a salad, and we really enjoyed this recipe. John finished them off over the next couple of days as his lunch with a side of fruit. Thank you Manal for this unique dish and for your wonderful step-by-step instructions.
Please check out Manal’s blog for this wonderful recipe and many others.