Monday, July 27, 2015

Yafawi Sfeeha ..hosting the Daring Bakers Challenge for July 2015الصفيحة اليافاوية الملفوفة


It has been a pleasure to be part of the daring kitchen...I truly enjoy every month challenge in both groups...the cooks and the bakers. This month, I was very fortunate to host my first Daring Bakers challenge where I challenged the members to make Yafawi Sfeeha

This dish brings back great memories from my childhood. My mom comes from a big family of 8 sisters and 3 brothers. I remember my Grandmother having all of us over for lunch (the main meal in this part of the world) and making these with all her daughter helping while the grand children are running around and waiting for the fresh pies to come out of the oven. I hope you will try these and will enjoy them as much as I did and still do.






So here it goes...

Yafawi Sfeeha

Ingredients
To make the dough:
3 cups all-purpose flour
1 tsp salt
1 Tbsp sugar
3 Tbsp powdered milk(you can substitute this with a warm milk for kneading and omit water)
3 Tbsp vegetable oil
1 cup of warm water for kneading (you might need more depending on where you live and the kind of flour you are using).
½ cup Melted Ghee to stretch the dough or olive oil (ghee gives a great texture and flavor).


Directions:
Mix flour, salt, sugar, powdered milk and vegetable oil then start adding warm water until you get a tender and a bit of a sticky dough. Kneading will take about 8 min on a standup mixture or 12 min by hand.
Cut the dough into circles (the size of a small golf ball). Put on a baking sheet that is very well greased with ghee or olive oil and pour some more over dough. Cover and let rest at room temp for few hours. Prepare fillings in the meantime.





After you have your filling ready, use some of the ghee to brush a round tray (the surface that you will be working one). Take one piece of dough and using your hands, gently start spreading it as thinly and evenly as possible.





 Once that is done fold the upper side to the middle (see pictures) then fold the opposite side to the middle too. Spread your filling in a long line across the dough. Roll like a long tight rope making sure that it is tight enough to ensure not filling escapes. Then taking one end start rolling the rope towards the inside in a spiral shape (see photo). Put some more ghee in your baking sheet and place the done Sfeeha. Continue making the rest of your Sfeeha using ghee to keep it nice and moist.







Heat oven to 200 C  or around 400 F and bake Sfeeha for around 15-20 minutes till golden brown. Serve hot or room temp with a bowl of soup during winter or a salad and Greek yogurt in summer time.


Meat filling
Ingredients:
1 pound (500 grams) ground beef, lamb or a mix of both
1 med size onion, minced
½ tsp salt
½ tsp pepper
1 tsp Middle Easter 7 spice blend (this was covered in the daring cooks challenge). If you don’t have this blend on hand just use ½ tsp all spice and ½ tsp ground cinnamon.
1 tsp sumaq (A Middle Eastern deep red colored and sour flavored spice)
1 Tbsp pomegranate molasses
½ cup toasted pine nuts (optional)

Directions:
In a skillet over medium heat, cook meat until no longer pink and water has evaporated, add onion and cook till it becomes tender (around 3 minutes). Season the mixture and add spices; it will be very fragrant now. Remove off heat and add sumaq and pomegranate molasses. Add toasted pine nuts if using. Let the filling cool completely before stuffing Sfeeha.


Cheese filling
Ingredients:
3-4 cups Nabulsi cheese, crumbled (You can use feta or Halloumi if you like but you need a reasonably hard and salty white cheese)
½ cup Italian parsley, minced (you can use fresh mint or fresh za’tar
1 egg, beaten
Black pepper
You can use fresh mint if you like

Directions:
Mix all and your cheese filling is ready




Walnuts sweet filling
Note: You can use any kind of nuts you like
Ingredients:

2 cups walnuts, coarsely chopped
1 tsp cinnamon
3 Tbsp powdered sugar
1/8 tsp ground nutmeg
½ Tbsp orange blossom water
½ Tbsp rose water

For serving: Powdered sugar or sugar syrup

Directions:
Mix all ingredients together and your filling is done.

Sugar Syrup:
2 cups sugar
1 ½ cup water
Juice of half a lemon
½ Tbsp orange blossom water (optional)

Directions:
Mix sugar and water over high heat in a stainless steel pot. Don’t stir. Once it comes to a boil stir with a wooden spoon to ensure all sugar is dissolved. Add lemon juice and let it cook for a couple of minutes. Remove off heat and add orange blossom water if using.

Note: Once you have the sweet ones baked and hot pour some cold sugar syrup over them or let them cool off and dust with powdered sugar. I decided to make mine into pouches instead of spirals.




كان من دواعي سروري اني اكون المضيفة لنادي الخبز بمطبخ التحديات واتحديت الستات يعملوا طبق فلسطيني قح من يافا وهو الصفيحة الملفوفة او الملوية زي ما بيحب البعض يسميها. ستي الله يرحمها ام امي كان عندها 8 بنات وكانت تقعد هي واياهم ويعملوا الكل اشكال والوان ومنها هالصفيحة اللي كن ناكلها مع لين وسلطة وشوربة كاحلى غدا ولمة للعيلة...الله يرحمك يا ستي...

العجينة سهلة ونفسها ممكن تستعملوها لتعملوا المطبق بالجوز...



الصفيحة الملفوفة
المقادير:
للعجينة:
3 كوب طحين
ملعقو صغيرة ملح
ملعقو كبيرة سكر
3 ملاعق طعام حليب بودرة
3 ملعقة طعام زيت
كوب ماء دافئ للعجن
1/2 كوب سمنة مذابة

الطريقة:

تخلط المواد الجافة ويضاف الزيت ثم الماء الدافئ بالتدريج لتتكون عجينة طرية وتلصق قليلا.
تعجن حوالي 8 دقائق على العجانة او 12 دقيقة باليد
تقطع لدوائر من 14-16 واحدة بحجم طابة الجولف
توضع في صينية مدهونة بالسمنة ويدهن وجهها بالسمنة المذابة وتغطى وتررك لترتاح عدة ساعات بحرارة الغرفة

في صينية مدهونة نبدأ برق العجينة وفردها بالاصابع لتصبح شفافة...تحشى مثل الصور اعلاه وتلف
تخبز في فرن حامي لتصبح ذهبية

لحشوة اللحمة

هلا لانه الستات اللي معي بالنادي في منهم نباتيين فقررت اني احط خيار الجبنة البيضاء كحشوة وكمان الجوز كنوع حلو

المقادير:
1/2 كيلو لحمة مفرومة
بصلة متوسطة مفرومة
ملح، فلفل اسود
ملعقة صغيرة بهارات مشكلة
ملعقة صغيرة سماق
ملعقة طعام دبس رمان
1/2 كوب صنوبر اختياري

الطريقة:
تقلب اللحمة لتنضج
تضاف البصلة وتقلب لتصبح طرية
تضاف البهارات والملح
يضاف الصنوبر ودبس الرمان
تترك لتبرد قبل الحشو

لحشوة الجبنة
المقادير:

3-4 اكواب جبنة نابلسية مبشورة وممكن حلوم وممكن فتة
1/2 كوب بقدونس مفروم
بيضة
فلفل اسود

الطريقة:
تخلط معا وتحشى حسب الصور

لحشوة الجوز
المقادير:
2 كوب جوز مفروم خشن
ملعقة صغيرة قرفة
3 ملعقة طعام سكر
رشة جوزة الطيب
1/2 ملعقة طعام ماء زهر
1/2 ملعقة طعام ماء ورد

الطريقة:
تخلط مكونات الحشو معا

للقطر:
2 كوب سكر
1/2 1 كوب ماء
عصير 1/2 ليمونة
1/2 ملعقة طعام ماء زهر

الطريقة:
يخلط السكر والماء ليغلي ويذوب وتضاف بقية المواد ويرفع

بعد خبز مطبق الجوز يسقى بالقطر

بالمناسبة هدول الايدين الحلوين اللي فوق ايدين ست الحبايب....كان لازم اصور انا وحد يعمل...الله يسعدها ام علي :)

31 comments:

  1. Thanks again for the challenge, Manal! I think my problem was that I didn't keep the dough moist enough with ghee or oil. I'll try this one again!

    ReplyDelete
    Replies
    1. Thank you again Susan for your participation. It is unfortunate that this is not a low fat recipe 😂 but I hope you get to try it again and have more success. The ghee is key to keep it flaky crunchy yet tender.

      Delete
  2. منال يعني كل كرة من العجينة بتعمل واحدة

    ReplyDelete
    Replies
    1. نعم روان بس ممكن تصغيرها بتطلع الحبة اصغر

      Delete
  3. Thank you for this wonderful challenge, Manal! I particularly liked the beef sfeeha! And the dough was so easy to work with! Thank you for being a great host!

    ReplyDelete
    Replies
    1. Thank you for taking part of this :) am glad you liked it... Originally it's made with meat :)

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  4. Wow, they sound delicious! Thanks for sharing your recipe. :)

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  5. I love Safeeha and have eaten them all my life but tried making them for the first time during this past Ramadan :) I loved reading about your version of them and since I made the square, open faced ones, shall be trying your recipe next time for sure :)
    Thanks for sharing!

    ReplyDelete
    Replies
    1. Thank you Madiha for stopping by...Yes..the Safeeha you are talking about is the open faced version...this one is very special and was known in Jaffa in Palestine.. Glad you will give it a shot :)

      Delete
  6. This looks very delicious, and is very similar to the borek I learned to make in a Turkish cooking class recently.

    Fortunately we didn't have to make and roll the paper thin dough you used. I suspect mine would be all ripped up as it looks very delicate. You are very talented maa shaa' ALLAH and the Safeeha looks amazing.

    ReplyDelete
    Replies
    1. Please do try the dough it is ver pliable and easy to roll you will love it

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  7. Wow! They look delicious! I must try this recipe!

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  8. Thank you Simona I hope you get to try it :)

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  9. I would love to try those with a walnut filling.
    Yumm! Thank you for sharing.

    ReplyDelete
    Replies
    1. I hope you will. Thank you for stopping by :)

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  10. Thank you so much for this challenge, my family and friends really loved it.

    ReplyDelete
    Replies
    1. You are more than welcome Lucia and am very happy you enjoyed it... Thank u for participating

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  11. Absolutely gorgeous Manal! And I love that you feature the step by step instructions! Fantastic!

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    Replies
    1. Thank you Mila .. You are too kind :)

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  12. Middle Eastern food is the best :D They look so yummy Manal!

    ReplyDelete
    Replies
    1. Thank you Nadia...I hope you get to try making them :)

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  13. This looks so delicious. You make it look very easy ( and delicious) . These are the perfect small bites in sweet and savoury
    tania @ www.mykitchenstories.com.au

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  14. Oh my gush, I hope they taste as great as they look. Great photos.

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  15. Made this tonight and it wonderfully flavorful! Stuck to the original recipe. Will be making this again soon. Thanks for the recipe!

    ReplyDelete
    Replies
    1. Very happy to hear that..many thanks for stopping by :)

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