Monday, July 27, 2015

DB: Yafawi Sfeeha


The July Daring Bakers' challenge was brought to us by Manal from Manal’s Bites.  She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad.  The "Yafawi Sfeeha" or also known as "Milwayeh" which means twisted, is crispy yet tender and full of flavor.

Yafawi Sfeeha

Ingredients:

For the dough-
3 Cups flour
1 Tsp salt
1 Tbsp sugar
3 Tbsp powdered milk (can be substituted with warm milk, however less water will be needed)
1 Cup warm water, for kneading
Melted ghee (or olive oil) to stretch the dough

For the cheese filling-
3-4 Cups nabulsi cheese, crumbled (Feta is a great alternative if you can't find nabulsi)
1/2 Cup Italian parsley, minced
1 Egg, beaten
Black pepper

Directions:

Combine the flour, salt, sugar, powdered milk and vegetable oil and whisk to combine.  Add the warm water, a little at a time until the mixture becomes tender and slightly sticky.  Knead the dough for about 8 minutes using a stand mixer or 12 minutes by hand.

For the dough in small, golf-ball sized balls.  Place on a well oiled baking sheet and pour more oil over the dough.  Cover and allow to rest at room temperature for a few hours or overnight.  Meanwhile, make your filling.

After the filling is made, use some of the ghee and brush the bottom of a round pan.  Take one piece of dough, using your hands, gently start spreading and pulling the dough to make it as thin and even as possible.  Once the dough is stretched, fold the side furthest from you to the middle of the dough, then fold the opposite side to the middle.

Spread the filling along the seam in the center of the dough.  Starting with the side closest to you, roll tightly making sure no filling escapes.  Take one end of the dough and start rolling to create a spiral.

Place the Sfeeha on a prepared baking sheet and continue the process with the remaining dough and filling.

Preheat oven to 400.  Place the Sfeeha in the preheated oven and bake for 15-20 minutes, till golden brown.  Serve hot or at room temperature with soup or a salad.

For the filling-

Combine all ingredients in a bowl, mix until combine.

Recipe source: Manal's grandmother

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