Dilute the yeast with the water in a container, reserve it.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Sfija: |
| MASS :: Evadura 50 g. Common flour (0000) 1 kg. | Fill :: Parada common 1/2 kg. Onion 1/2 kg. Lemon 3 salt pepper jamaica. |
Ingredients to make Sfija:
2. In a bowl, overturn the flour and mix it with salt and sugar, add the oil and beat the mixture.
3. Go adding the water with the yeast and tightening it with the fingers to air it (if you stick on your fingers add oil or flour until you take it off and remain with the smoothness of the tail of a baby).
4. Separate in bollitos the size of a tennis ball and let it leave at least an hour in a warm place.
5. When duplicate the volume remove it and separate it forming small bulllites.
6. Let rest 10 minutes, extend with the kneading stick until you get fine empanadas lids and fill with the following preparation: mix the meat with finely chopped onion, lemon juice, salt and jamaic pepper.
7. Have an amount on each mass lid and place them, in a floured fountain, baked for approximately 15 minutes.
8. Sfijas can be open or closed forming triangles.
9. Accompany with salads.
