Homemade Rabibes Style Sfiha

Mix the dry dough ingredients: all-purpose flour, sugar, active dry yeast, oil, and salt in a bowl.

Gradually add water to the mixture, incorporating until the dough reaches the correct consistency.

Let the freshly kneaded dough rest, covered, for 20 minutes to rise.

Divide the dough into individual portions, weighing about 60 grams each.

Roll each portion with the palm of your hand until you form very uniform balls.

Place the balls in a baking pan that has been generously dusted with cornmeal.

Allow the dough portions to rest in the pan for another 20 minutes until they proof again.

Shape the characteristic sfiha form using the edge of a lime (or similar round object).

Remove any excess dough or cornmeal from the edges after molding the cavity of the sfiha.

Fill the shaped sfihas, applying the meat filling.

Fill the remaining sfihas with the cheese filling.

Bake the sfihas in a preheated oven at 240ºC for approximately 20 minutes.