Esfiha de Queijo
Esfiha filled with cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Esfiha, in general, originates from the Middle East, specifically the Levant. It was brought to Brazil by Lebanese and Syrian immigrants in the late 19th and early 20th centuries. Over time, it was adapted to suit local tastes and ingredients, leading to variations like Esfiha de Queijo, which incorporates Brazilian cheeses.
Esfiha de Queijo is a popular snack and street food in Brazil, commonly found in bakeries (padarias), lanchonetes (snack bars), and specialized esfiha shops. It's often enjoyed as a quick lunch, afternoon snack, or party food.
Social Gatherings
Esfihas, including the cheese variety, are frequently served at birthday parties, family gatherings, and other social events in Brazil. Their small size and ease of eating make them ideal for casual snacking.
Bakeries and Snack Bars
Bakeries and snack bars across Brazil commonly feature Esfihas as a staple offering. They're often displayed prominently and sold individually or in larger quantities.
Regional Variations
While the basic concept remains the same, slight regional variations exist in the type of cheese used and the addition of other ingredients. Some regions might prefer a specific local cheese or add spices unique to their area.
Esfiha de Queijo boasts a savory and slightly tangy flavor profile, primarily driven by the cheese filling and the soft, doughy base. The mild acidity and saltiness of the cheese complement the yeasty undertones of the dough, making it a balanced and satisfying snack.
The primary flavor comes from the cheese, which can vary but typically includes Minas cheese (a mild, fresh cheese), mozzarella, or a blend of both. Other cheeses like Requeijão (a creamy, spreadable cheese) may also be added for richness. The dough itself contributes a yeasty, slightly sweet flavor that contrasts the savory filling. Some variations may include a sprinkle of oregano or other herbs to enhance the flavor profile.
Dough Consistency
The dough should be soft and pliable, but not too sticky. A well-kneaded dough will result in a light and airy crust.
Cheese Quality
Use high-quality cheese for the filling. Fresh Minas cheese or a good mozzarella will provide the best flavor and texture. Consider blending different cheeses for a more complex flavor profile.
Baking Temperature
Bake the esfihas at a high temperature (around 200-220°C or 400-425°F) for a short amount of time. This ensures that the crust is golden brown and crispy, while the cheese is melted and bubbly.
Serving
Serve Esfiha de Queijo warm or at room temperature. It can be enjoyed plain or with a drizzle of olive oil or hot sauce.
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