Sfeeha

Stir 500 ml of yeast, water, sugar and 200 g of flour into a dampfl.

After this has risen, knead in the remaining flour, salt and olive oil until hearty. Add more water if necessary. Let rise for about 1 hour. Work well, form small balls (about 4 cm ø) and rest covered with a dish hangl for another 30 minutes.

Chop the onions, mix thoroughly with 2 tsp. salt and let stand for 30 min. Squeeze well and put in a large bowl.

Crush the garlic. Peel, seed and dice the tomatoes.

Clean and chop peppers. Chop the parsley. Add to the onions with the mince and all the remaining ingredients and mix thoroughly.

Preheat the stove to 220 °C. Roll out the balls into circles (10- 12cm). Spread the filling either just to the edge (and bake like patties) or place in the center and lift the edges in three places and press firmly next to each other above the filling.

Serve either hot or cooled to room temperature.

Our tip: Use high-quality red wine for a particularly fine taste!

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