Dough

Ingredients:

•  5 cups white wheat flour
•  3 cups whole-wheat flour
•  3 cups skim milk
•  1 whole egg
•  1 dessert spoon of Becel 
•  1 cube of bread yeast
•  1 tablespoon of brown sugar
•  1 pinch of salt
  
  

Directions:

Mix the dry ingredients and set aside. Dissolve the yeast in warm skim milk and add the remaining dough ingredients. Pour over the dry ingredients and knead. Knead well and let rest until the dough doubles in size.

Filling

Ingredients: 

• 500g shredded dried beef
• 2 tablespoons canola oil
• 1 chopped onion
• Cilantro and chives to taste
• Salt and black pepper
• 250g light cream cheese 
  
  

Directions:

The day before using the dried beef: Wash it thoroughly, cut it into cubes (this makes it easier for the salt to come out), and soak it in cold water in the refrigerator for 24 hours, changing the water every four hours. After completing this process, place the dried beef cubes in a pressure cooker, add water until it’s two fingers above the level of the meat, and cook under

pressure for 30 minutes. Discard the fat and shred the meat with a fork.

In a large pot, heat the oil. Sauté the onion until golden. Add the shredded dried beef, sauté well until the meat is lightly browned, cook for 5 minutes, and season with salt and black pepper. Turn off the heat and stir in the cilantro and green onions.

Roll out the dough with a rolling pin, shape the esfiha, and fill with the dried beef and 1 tablespoon of light cream cheese. If desired, brush with egg yolk. Bake in a preheated oven until golden brown.