Blog-checking lines: The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.
The Daring Bakers’ group often introduces us to baked goods that we might not ever have heard of otherwise and these Kafawi Sfeeha fit that description well.. The Yafawi Sfeeha, or Palestinian meat pies, were pretty interesting to make. A supple dough is made and allowed to rest, brushed with ghee (clarified butter) to keep it moist and tender. Each dough ball is then spread very, very thinly on a platter brushed with more ghee until it is practically translucent. The right and left sides of the circle are folded over and a line of spiced ground lamb (or cheese) filling is placed on the dough. The dough is then folded over the filling lengthwise and encased in a rope of dough. The dough rope is then coiled, creating a bun. I have to say that these were pretty fussy to make and I was over it about 3 or 4 buns into the process. I never did get really good at the shaping. However, it was fun to try making something I had never heard of before.
For the recipe and a peek at the Yafawi Sfeeha of the other Daring Bakers, check out the Daring Kitchen.