Meat and cheese esfihas with Sabil Yield: approximately 24 units Preparation time: 1h30 min Ingredients For the dough: 1kg of wheat flour 500ml of warm water 1 full teaspoon (18g) of dry biological yeast 25g of sugar ¼ teaspoon of salt 100g of butter For the meat filling: 500g of ground beef ¼ of a green pepper ½ of a white onion 3 tomatoes Fresh parsley to taste 1 tablespoon of tahini Juice of ½ lemon Freshly ground cumin to taste Freshly ground black and white pepper to taste White sesame to taste 2 teaspoons of salt For the cheese filling: 100g of fresh Minas cheese 250g of fresh ricotta 60g of mozzarella cheese (optional) 1 tablespoon of cream 1 egg Dried mint to taste Black sesame to taste Fresh parsley to taste Salt to taste How to prepare Dough: Place the warm water in a large bowl with half of the flour and all of the yeast and sugar. Mix everything vigorously with a whisk until you get an elastic dough. Add the butter at room temperature and the salt. Mix until it reaches the consistency of pancake batter, but more liquid. Add the rest of the flour little by little, mixing with a wooden spoon. Transfer the dough to a floured surface and knead with your hands until you get a smooth dough that doesn't stick when pressed with your finger. Cover the dough with a cloth and let it rise for at least 20 minutes. While the dough rises, prepare the fillings. To roll out the dough, mix cornmeal with wheat flour and sprinkle the surface. Roll out the dough evenly, 4 mm thick for the meat esfiha and a little thinner for the cheese esfiha, cut into round shapes using a ring or a wide-mouthed glass. Meat filling: Wash and finely chop the tomato, onion, bell pepper and parsley. In a large bowl, place the chopped meat, vegetables and parsley, lemon juice, tahini, salt and seasonings to taste. Mix everything with your hands and cover with a clean cloth. Set aside while you roll out the dough. To fill the dough discs, place 1 tablespoon of filling in the center of the disc and close at 3 ends, in a triangle shape. Press the joints with your fingers to stick well and not open. Brush the top of the esfihas with beaten egg yolk. Bake in a preheated oven at 220 degrees for 15 minutes. Remove from the oven and finish with white sesame seeds. Cheese filling: Finely chop or grate the cheeses. In a bowl, place the cheeses, egg, cream, salt, parsley and dried mint. Mix everything and cover with a clean cloth. Set aside while you roll out the dough. To fill the dough discs, place 1 tablespoon of filling in the center of the disc and close it with your fingers in a boat shape, leaving a little open in the center, or close it completely in a half-moon shape, like an empanada. Press the seams with your fingers to stick them together well and not open. Brush the top of the esfihas with beaten egg yolk. Bake in a preheated oven at 220 degrees for 15 minutes. Remove from the oven and finish with black sesame seeds. _____ Production: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel