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.
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Esfiha's origins can be traced back to the Levantine region (Lebanon, Syria), likely emerging as a simple street food. The migration of people from the Middle East to countries like Brazil in the late 19th and early 20th centuries led to its adaptation and popularization in new contexts. Cheese-filled variations are common across the Levant and are loved worldwide.
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Esfiha de Queijo is a popular and accessible food, often enjoyed as a snack, light meal, or party food. It reflects the fusion of Levantine culinary traditions with local ingredients and preferences in places like Brazil.
Street Food Staple
Esfiha is a common street food and fast food item, readily available at bakeries, snack shops, and restaurants.
Social Gatherings
Esfihas are frequently served at parties, gatherings, and celebrations, providing a convenient and satisfying option for guests.
Regional Variations
While the basic concept remains the same, regional variations exist, particularly in the type of cheese used and the additional flavorings.
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The primary flavors of Esfiha de Queijo are the savory dough, the creamy or tangy cheese filling, and often, complementary herbs and spices.
The dough itself offers a mild, slightly yeasty flavor. The cheese provides the dominant taste, ranging from mild and milky (like Minas cheese in Brazil) to sharp and salty (like feta or halloumi). Common additions include oregano, mint, or a sprinkle of black pepper, enhancing the overall taste profile. Olive oil may also be added to the filling for richness.
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Dough Consistency
The dough should be soft, pliable, and slightly elastic, allowing it to be easily shaped and folded. Overworking the dough can lead to a tough final product.
Cheese Selection
Choose a cheese that melts well and has a flavor that complements the other ingredients. Consider combining different types of cheese for a more complex flavor profile.
Preventing Soggy Bottoms
Baking the esfihas on a hot baking stone or using a pizza stone can help ensure a crispy bottom crust.
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