Yah Habib, I learned this recipe from a childhood friend, the daughter of Lebanese immigrants, Nazira! She taught me the step-by-step instructions, with tips that are worth their weight in gold, to make the soft and crispy esfiha dough and also a tasty and juicy filling. Worthy of the Arabian Nights! Watch the video with the full recipe here on my channel! I hope you like the recipe! Bigaduuuu! Kisses! SERVING: Dough for 24 esfihas. SERVING: Filling for 12 esfihas. PREPARATION TIME: 90 minutes. INGREDIENTS (dough): 150ml of warm filtered water. 150ml of warm whole milk. 100g of extra virgin olive oil. 3/4 cup of 15g of fresh biological yeast. 10g of salt. 1 tablespoon (30g) of sugar. 3 tablespoons (500g) of wheat flour. PREPARATION METHOD (dough): In a small bowl, add the warm water and milk, the yeast and the sugar. Mix. Add 1/3 of the flour and mix into this mixture. Cover with a cloth and let it start to pre-ferment. Let it rest for approximately 15 minutes. This will create a sponge. Note that there are many gas bubbles in the gelatinous dough that has formed. In a large bowl with a flat bottom, add the flour and gradually add this mixture, mixing with a spoon. It will look like crumbs, add the olive oil and salt. Keep mixing until the dough starts to come away from the bowl. This is the point! Put flour on the counter, put the dough in it and knead it with your hands, using the thick part of the palm of your hand and pressing the dough with your body weight. The kneading process takes about 10 minutes. When it starts to come away from the counter and continues to stick to your hand, place it in a bowl greased with olive oil and cover with a cloth. Let it rest for 30 minutes. It all depends on the weather, whether it's cold or hot. If it's cold, let it rest for 45 minutes. Preheat the oven to 230ºC, about 30 minutes in advance. Cut the dough in half. Make a snake with half of the dough, 2 fingers thick. Cut the dough into 2 finger-sized pieces. Each piece should weigh approximately 30g. Roll them out on the counter and open them a little with your fingers. On a baking sheet greased with olive oil, place the pieces of dough with a space of 4 fingers between them and let them rise for 10 to 15 minutes. And with your fingertips, flatten the dough, opening it from the center outwards, giving it the shape of an open esfiha. Place the filling in the center of the dough, pressing it with your fingers. This will give it the final shape. Bake in a hot oven (230ºC) for approximately 10 minutes or until it's golden brown on the sides, then remove from the oven. Ready to enjoy! INGREDIENTS (filling for half the dough): 300g ground Acem. 1 Italian tomato, seeded and chopped. (Italian tomatoes release less water) 1 clove of raw garlic, chopped. 1/2 finely chopped onion. 60 fresh mint leaves. 1 cup of tea 1/2 chili pepper, chopped and seeded (if you like it spicier, add one). 1/2 cup of tea fresh chopped parsley 2 Goudets or aromatic peppers, chopped and seeded. 1 lemon (half in the meat and half when serving). 1 teaspoon of Syrian pepper. 1 dessert spoon of Tahini. 1 teaspoon of pomegranate molasses. 1 teaspoon of white sesame seeds to finish. Salt, extra virgin olive oil and black pepper to taste. PREPARATION METHOD (filling for half the dough): Preheat the oven to 250ºC half an hour before. Remove the ground beef from the refrigerator half an hour before cooking, so that all the meat juices can go where they belong. In a bowl, place the ground beef. Add the garlic, tomato and onion. Mix. Place this mixture in a sieve for 10 to 15 minutes and then press to remove excess liquid. This procedure is essential so that the filling does not soak the esfiha dough, leaving the dough very dry and the filling juicy. Return to a bowl and add: the Syrian pepper, the squeezed lemon half, the tahini, the pomegranate molasses, the finger chili pepper, the goudet pepper and the mint. Mix very well with your hands until you get a homogeneous dough. Set aside to assemble the esfihas. SUGGESTION: Serve with lemon and/or hot sauce. The esfiha goes very well with a tabbouleh salad or a Fatoush salad. A good chilled rose wine or an extremely cold beer always goes down well! The other half of the esfiha dough makes another filling. Store it in 2 pieces already in the shape of a snake for easier use. If you want to make all of them with meat, double the filling recipe. Subscribe to my YouTube channel: MISTER KATS RECIPES. / @misterkatsreceitas Turn on the bell to receive notifications of new recipes, like and share! And also follow me on social media @misterkats Like and share! Bigaduuuuu!!!