Dough

Ingredients:

•  5 cups (tea) of white wheat flour
•  3 cups (tea) of whole wheat flour
•  3 cups (tea) of skim milk
•  1 whole egg
•  1 dessert spoon of Becel margarine 
•  1 tablet of bread yeast
•  1 tablespoon of brown sugar
•  1 pinch of salt

Preparation method:

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

Filling

Ingredients: 

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

Preparation method:

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

pressure for 30 minutes, discard the fat and shred with a fork.

In a large pan, heat the oil. Sauté the onion. Add the shredded dried beef, sauté well until lightly browned, sauté for 5 minutes and season with salt and pepper. Turn off the heat and add the cilantro and scallions.

Roll out the dough, 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.