©2006Globalavida LLC
Ingredients:
Dough:
8 cups (2lbs) all-purpose flour
4 envelopes Rapid Rise Yeast
1 tablespoon granulated sugar
1 tablespoon salt
2 cups milk
8 oz butter
1 egg
Filling:
4 tablespoons oil
2 onions - diced
1 red pepper - diced
salt and ground pepper to taste
3 lbs ground beef
2 ripe tomatoes - diced
To prepare the dough:
Place one cup of flour with yeast, sugar, and salt in a large bowl. Set aside. Place a small saucepan over medium heat. Add milk and butter and heat just until butter is completely melted. Pour warmed milk into the large bowl with flour and mix well. Add the egg and mix well. Gradually add remaining flour to make soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic (at least 15 minutes, or use a heavy-duty mixer).
Roll the dough into a rope and cut into 2 inch long pieces. Cover and let the pieces rest for 2 hours in a warm place or until they double in size.
To prepare the filling:
Place a frying pan over high heat and add oil. When oil is hot add the onion, and stir-fry until slightly browned. Add the red pepper and stir-fry for 2 more minutes. Add the ground beef and continue to stir-fry until beef is browned, about 20 minutes. Add tomato, salt and pepper and stir-fry for 2 more minutes. Remove from heat and set aside.
To make dumplings:
Flatten each piece of dough with a rolling pin on a floured surface and place the filling the in the center. Fold the dough over the filling on three sides to wrap it into a triangular shape.
Place esfirras with seam down on a large floured baking sheet (do not grease), leaving room for dough to rise. Let the rolls rest for 30 minutes while oven preheats to 400°F.
Brush each esfirra with egg yolk then bake for 25 to 35 minutes or until golden brown. Remove from heat, let rest 5 minutes then serve.