Shfta is one of those dishes that my mum didn’t make too much of, so I had a tendency to forget it existed until she suddenly made it. It’s extremely yummy and it’s perfect travel/lunch food.
Shfta is also difficult to make, and this was only my second try. It was edible, and it might even have been classified as good to people that doesn’t know what I was trying to make, but in my eyes it failed completely. I’m still going to show the images, as the way I did it was correct, it was just a few errors along the way.
Take the meat (400g or so) and mix it together with the onion and the celery leaves. Throw in some salt and pepper and a couple of full spoons of tomato puré. Mix it to the point where the meat doesn’t look minced anymore.
You also need to throw in 3-4 spoons of flour to keep it from falling apart when frying them.
Make one single ball and fry it to see if the taste is good and if it sticks together. I ended up making them much flatter than the top picture cos they weren’t cooking all the way through without getting dry. But when I did make them thinner, they ended up falling apart even tho I had enough flour.
Like I said, they did end up good enough, but not like the Kurdish shfta I wanted to make. Can anyone tell me what I’ve done wrong or what to do differently to get it better next time? Tell me your recipes!