Sfiha Yafawia is a traditional Palestinian dish consisting of a savory meat-filled spiral pie. The filling is rich with sumac-seasoned meat. What’s unique is its dough, crafted without yeast, the dough boasts simplicity, yet adds a perfect texture to the dish. Sfiha Yafawia holds a special place in the heart of Palestinian cuisine.
A little about Palestinian cuisine
Palestinian cuisine emphasizes the use of fresh and locally-sourced ingredients, including fruits, vegetables, grains, herbs, and olive oil (which is a cornerstone of Palestinian cuisine and is used liberally in cooking).
One such example is “Makloubeh,” a traditional Palestinian dish that features layers of rice, vegetables, and either chicken, lamb, or beef, all cooked together in a pot.
Another Palestinian dish featuring chicken seasoned with sumac is called “Musakhan”, it’s a beloved dish in Palestinian cuisine, known for its rich flavors and cultural significance.
Palestinian cuisine also places a strong emphasis on community and hospitality. Sharing a meal with family and friends is not just a tradition; it’s a way of life. The dining table often becomes a place for storytelling, bonding, and celebration.
What is Sfiha Yafawia?
Sfiha Yafawia, also known as “Milwayeh” (which means “twisted” in Arabic). The name “Yafawia or Yafawieh” is derived from “Yafa” (Jaffa), a historic city in Palestine, reflecting its cultural roots., an ancient port city along the Mediterranean coast, located in Palestine. The name “Yafawia” reflects its connection to this historic locale, known for its vibrant culture and history.
Ingredients needed to make Sfiha Yafawia
For the Dough:
The dough is crafted from a traditional no-yeast recipe, a simple yet essential blend of flour, salt, olive oil, and water. Plus you will need olive oil, or any other type of oil to .
For the filling:
The filling ingredients for Sfiha Yafawia are delightfully simple yet packed with flavor. with touch of tanginess coming from the beloved spice in the Levant’s region which is Sumac.
- Ground Beef or Lamp: I prefer using ground beef, opting for 80% lean as a minimum, or 85% max. This balance between lean and fat guarantees a juicy and flavorful filling.
- Onions: Any type of onion can be used, adding depth and sweetness to the filling.
- Sumac: The star of the show, a tangy spice that lends a distinctive citrusy flavor to the dish. Its vibrant red hue also enhances the visual appeal of the Sfiha Yafawia.
- salt and pepper
How to make Sfiha Yafawia step by step
Instructions for the dough:
- Prepare the dry ingredients: Start by grabbing a large mixing bowl. This is where all the magic begins! Measure out the flour and add it to the bowl. Then, sprinkle in the salt. Make sure to use a light hand when measuring the salt, as too much can overpower the dough’s flavor.
- Incorporate the olive oil: Once the flour and salt are combined, it’s time to add the olive oil. Olive oil not only adds flavor but also contributes to the dough’s texture and moisture. Pour the olive oil into the bowl containing the flour mixture.
- Bring the dough together: Gradually pour the water into the bowl while simultaneously kneading the mixture. Kneading is the key here—it helps develop the gluten in the flour, giving your dough that desirable elasticity. Keep kneading and adding water until a smooth and elastic dough forms. Be mindful not to over-knead; you want the dough to be supple but not tough. If the dough feels too sticky, sprinkle in a bit more flour. Conversely, if it’s too dry, add a touch more water. always start by adding a small amount of water at a time, as it’s easier to adjust the consistency by adding more water if necessary.
- Let the dough rest: Once your dough is beautifully smooth and elastic, it’s time to give it a well-deserved break. Drizzle a small amount of olive oil onto the bottom of the mixing bowl—this prevents the dough from sticking. Place the dough back into the bowl, turning it to coat lightly with the oil. Cover the bowl with a clean kitchen towel or plastic wrap to create a cozy environment for your dough to rest. Let it snuggle up and relax for about 30 minutes. This resting period allows the gluten to relax and the dough to become more pliable, making it easier to work with later on.
Instructions for the filling:
- Begin by cooking the ground meat in a skillet until it’s browned. Season it with salt and pepper.
- Once the meat is browned, add the chopped onions to the skillet and cook until they turn translucent. Adding the onions after the meat ensures they don’t get overcooked and retain their texture.
- After cooking the meat and onions, turn off the heat and sprinkle sumac over the mixture. Sumac is added after cooking to preserve its delicate flavor and prevent it from becoming bitter when exposed to high heat.
- Mix everything well to ensure that the seasoning and sumac are evenly distributed throughout the filling.
Instructions for forming the pie:
- Divide the dough: Start by dividing the rested dough into 8 equal portions. Using a sharp knife or a bench scraper, cut the dough into equal-sized pieces. shape them into balls. Dip each ball into a small bowl of olive oil and sit aside. This prevents the dough from drying out during the resting period.
- Prepare the rolling surface: Lightly oil a clean surface such as a countertop or a large baking sheet. This prevents the dough from sticking during the rolling process and facilitates easy handling.
- Roll out : Take one portion of the rested dough and gently flatten it into a small disk using your hands. Then, using a rolling pin, roll out the dough into a thin circle, aiming for an even thickness throughout. If the dough starts to shrink back or resist rolling, allow it to rest for a minute or two to relax the gluten.
- Hand-stretching: Once the dough is rolled out, switch to hand-stretching. Carefully lift the edges of the dough and gently stretch them outward, working your way around the circle. Continue stretching the dough until it becomes thin enough to see through, almost transparent. This traditional hand-stretching technique requires patience and practice but results in a beautifully thin and delicate dough. This process helps create thin layers of dough, which, when rolled up into a spiral shape, result in distinct layers after baking.
- Place filling: Once you’ve rolled out the dough into a thin circle, it’s time to add the filling. Carefully place approximately two tablespoons of the prepared filling onto one end of the dough circle. Spread the filling evenly over the surface, ensuring it covers the area without overflowing. Leave a small border around the edges of the dough to prevent the filling from spilling out during rolling.
- Roll the dough into a cylinder: With the filling in place, begin rolling the dough from the end closest to the filling. Roll it tightly and evenly to encase the filling completely within the dough. As you roll, exert gentle pressure to ensure a secure seal. It take about two folds.
- Make additional folds if desired: For a more intricate presentation or to further conceal the filling, you can make additional folds in the rolled dough. Simply fold the rolled dough in half or thirds, depending on your preference and the size of the Sfiha Yafawia you desire. Each fold adds layers to the pastry, enhancing its texture and appearance.
- Cut and shape the Sfiha Yafawia: Once the dough is rolled and folded, use a sharp knife to cut it into individual portions. Depending on the size of the rolled dough and your preference, each rolled-out circle can typically yield two Sfiha Yafawia. Use gentle yet decisive cuts to avoid flattening or distorting the dough.
- Shape into a snail: Gently coil it around itself in the form of a snail. Start by curling one end inward and continue to coil the dough, keeping it snug but not too tight. Tuck the loose end underneath the coil to secure it in place. Repeat this process with the remaining portions of dough and filling.
- Preheat the oven: Begin by preheating your oven to 400°F (200°C).
- Arrange on a baking sheet: Arrange the shaped Sfiha Yafawia on a baking sheet that has been lightly coated with olive oil. Make sure to leave some space between each pastry to allow for expansion during baking. This spacing ensures that the pastries cook evenly and prevents them from sticking together.
- Bake: Once the oven reaches the desired temperature, place the baking sheet with the Sfiha Yafawia inside the preheated oven. Bake the pastries for 10-15 minutes, or until they are golden brown and cooked through. Keep an eye on them towards the end of the baking time to prevent over-browning.
- Brush with olive oil: Once the Sfiha Yafawia are baked to perfection, remove them from the oven. While they are still warm, brush the tops of the pastries with olive oil using a pastry brush. This step adds a final touch of flavor and moisture to the pastries, enhancing their taste and appearance.
- Tender Sfiha: covering the Sfiha Yafawia with a towel immediately after baking helps trap moisture, resulting in a softer and more tender texture. This method is ideal for those who prefer their pastries to have a softer bite and a more melt-in-your-mouth consistency.
- Crispy Sfiha: On the other hand, placing the Sfiha Yafawia on a cooling rack allows air to circulate around them, helping to prevent moisture buildup and promoting crispiness. This method is perfect for those who enjoy a firmer texture with a bit of crunch.
Serving Suggestions
- Traditional Accompaniments: Serve Sfiha Yafawia with traditional Palestinian accompaniments such as hot tea, yogurt, pickled vegetables (torshi), olives, and fresh herbs like parsley or mint.
- Salad: Serve Sfiha Yafawia alongside a crisp and refreshing salad for a well-rounded meal. A simple salad of chopped tomatoes, cucumbers, onions, and lettuce dressed with lemon juice and olive oil complements the richness of the dish and adds texture and freshness to the plate.
- Mezze Platter: Create a mezze platter featuring a variety of Middle Eastern appetizers and small dishes, including Sfiha Yafawia. Arrange the pastries alongside other favorites such as falafel, stuffed grape leaves, tabbouleh, and roasted vegetables for a delightful and satisfying spread.
- Party Snack: Serve Sfiha Yafawia as a flavorful appetizer or party snack at gatherings and celebrations. Their small size makes them perfect for finger food, and their robust flavors are sure to be a hit with guests.
- Main Course: Enjoy Sfiha Yafawia as a main course accompanied by Ruz bi Sharieh (vermicelli rice), Dawali (Stuffed Grape Leaves), or bulgur pilaf. Add a side of grilled vegetables or roasted potatoes for a complete and hearty meal.
Whether served as an appetizer, snack, or main course, Sfiha Yafawia is a delicious and versatile dish that can be enjoyed in various ways to suit different tastes and occasions.
Here’s some recipes you might want to check out
- Authentic Choereg (Iraqi Style Sweet Bread)
- Gers Ogaili ( Middle Eastern Saffron and Cardamom Cake )
- Lahm Bi Ajeen (A Middle Eastern Pizza)
Sfiha Yafawia
Sfiha Yafawia is a traditional Palestinian dish consisting of a savory meat-filled spiral pie. The filling is rich with sumac-seasoned meat.
Ingredients
Ingredients for the Dough:
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup olive oil
- 1/2 cup water
For the filling:
- 1 lb ground beef or lamb
- 1 medium onion finely chopped
- Salt to taste
- black pepper to taste
- 1 tbsp oil
Instructions
Instructions for the Dough:
- In a large mixing bowl, combine the flour and salt.
- Add the olive oil and gradually add the water while kneading the mixture until a smooth and elastic dough forms.
- Drizzle a small amount of olive oil onto the bottom of the mixing bowl. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 30 minutes.
- While the dough is rising, prepare the filling. Begin by cooking the ground meat in a skillet until it’s browned. Season it with salt and pepper.
- Once the meat is browned, add the chopped onions to the skillet and cook until they turn translucent.
- After cooking the meat and onions, turn off the heat and sprinkle sumac over the mixture.
- Preheat your oven to 400°F (200°C).
- Dividing the rested dough into 8 equal portions. shape them into balls. Dip each ball into a small bowl of olive oil and sit aside.
- Lightly oil a clean surface, Roll out each dough ball into a thin circle.
- Once the dough is rolled out, switch to hand-stretching. Carefully lift the edges of the dough and gently stretch them outward, working your way around the circle, until it becomes thin enough to see through.
- Carefully place approximately two tablespoons of the prepared filling onto one end of the dough circle.
- With the filling in place, roll the dough tightly to enclose the filling, using about two folds for a secure seal.
- Carefully roll up the dough to create a swirl or spiral shape, ensuring the filling is enclosed. Each circle typically yields two Sfiha Yafawia. Cut gently.
- Place the shaped Sfiha Yafawia on an oiled baking sheet, leaving space between each for even cooking and prevent sticking.
- Bake in the preheated oven for about 10-15 minutes or until the pies are golden brown.
- Brush the baked Sfiha Yafawia with olive oil while warm to enhance flavor and moisture. For a tender texture, cover them with a towel to trap moisture. For a crispy texture, place them on a cooling rack to promote air circulation.
- Serve the Sfiha Yafawia warm, and enjoy!
