FreeFree recipe · 12 Brazilian Party Snacks
Brazilian Open Beef Esfiha
Brazilian open esfiha is a small, open-faced bread round topped with seasoned minced beef.
- Yield
- 55 pieces
- Prep
- 45 min
- Cook
- 13 min
- Resting / chilling
- 1 h 5 min
- Total time
- 2 h 3 min
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Ingredients
- 450 g wheat flour for dough
- 245 ml warm water for dough
- 35 ml vegetable oil for dough
- 22 g sugar for dough
- 8 g salt for dough
- 8 g instant dry yeast
- 350 g lean ground beef for filling
- 90 g finely chopped onion for filling
- 90 g chopped seeded tomato
- 20 ml lemon juice for filling
- 6 g salt for filling
- 3 g Middle Eastern spice blend
- 12 g chopped fresh mint
Method
- Combine the flour, yeast, sugar and dough salt.
- Add warm water and oil and mix into a soft dough.
- Knead for about 8 minutes until smooth and elastic.
- Cover and proof for 50 minutes until almost doubled.
- Combine raw beef, onion, tomato, lemon juice, filling salt, spice blend and mint.
- Drain the filling in a strainer in the refrigerator for 15 minutes; discard liquid and keep beef chilled.
- Divide dough into 55 balls and flatten into thin 6–7 cm rounds with slightly raised rims.
- Spread a thin layer of filling on each round to make raw open esfihas weighing 20–25 g each.
- Preheat the oven to 240 °C (465 °F) with a baking tray inside for 15 minutes.
- Transfer esfihas to the hot tray and bake for 10–13 minutes, until rims turn golden and the beef is thoroughly cooked.
- Serve hot after checking no raw beef remains.
Presentation
Serve on a platter without stacking to keep the base intact.
Suggested pairing
Lemon wedges or mild chili sauce.
Storage
After baking, chill promptly and refrigerate covered at 4 °C (40 °F) or below for up to 2 days; reheat thoroughly.
Make ahead
For food safety, bake fully and cool promptly before freezing individually on a tray; pack at −18 °C (0 °F) or below for up to 2 months. Reheat from frozen in a 200 °C (400 °F) oven for 10–15 minutes until beef reaches 71 °C (160 °F) in the center.
Food safety
Contains gluten; no milk, egg or fish in the formula. Keep raw beef at 4 °C (40 °F) or below, avoid cross-contamination and cook to 71 °C (160 °F) in the center.
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