Family recipe: MT1 viewer teaches how to prepare Lebanese esfiha | Mato Grosso

Family recipe: MT1 viewer teaches how to prepare Lebanese esfiha | Mato Grosso
Family recipe: MT1 viewer teaches how to prepare Lebanese esfiha | Mato Grosso
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1 of 2 Renato says that making the esfira is bringing back memories of childhood moments, on weekends the family would make some Arabic cuisine dishes — Photo: Personal archive
Renato says that making the esfira is bringing back memories of childhood moments, on weekends the family would make some Arabic cuisine dishes — Photo: Personal archive

This Friday’s family recipe dish (02) is a delicious Lebanese esfiha. The person who teaches us how to prepare it is Renato Neder, a resident of Cuiabá. The recipe comes from my maternal great-grandfather Rachid Neder, who came from Lebanon to Mato Grosso at the beginning of the last century.

Renato says that making the esfiha It brings back memories of childhood moments, on the weekends the family made some Arabic dishes, the favorite was the closed esfihas. He remembers that his mother would sit down to prepare and he and his sister at the kitchen counter would help close it. Renato is a DR professor. in administration at the Federal University of Mato Grosso (UFMT) and passionate about cooking, a passion that led him to become a partner in an Arabic restaurant.

  • 1 kg of wheat flour
  • 400 ml of water
  • 200 ml of oil
  • 40 grams of sugar
  • 10 grams of salt
  • 2 grams of yeast
  • 1 kg of ground beef
  • 3 chopped tomatoes
  • 1 chopped onion
  • 1 bunch of fresh mint
  • 1 lemon
  • salt, pepper, sweet or spicy paprika to taste

How to prepare the filling

Mix all the ingredients and mix well. You don’t need to braise the meat. The cooking process will be in the oven when the dough is baking.

2 of 2 This Friday’s family recipe dish (02) is a delicious Lebanese esfiha — Photo: Personal archive
This Friday’s family recipe dish (02) is a delicious Lebanese esfiha — Photo: Personal archive

Mix all the dough ingredients and knead until it is smooth. Make balls of at least 50 grams each and let them rest until they grow. Then roll out the dough with a rolling pin and shape into discs. the ideal is to leave it very thinstuff, close and shape With the handsbake at 250 degrees for twenty minutes.

The article is in Portuguese

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