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Yafawi sfeeha - Palestinian halloumi cheese buns - Domestic Gothess

Yafawi Sfeeha - Palestinian Cheese Buns

Servings 8
Author Domestic Gothess



  • 210 g (1 + ¾ cups) plain flour
  • ½ tsp salt
  • ½ tbsp sugar
  • 1 ½ tbsp powdered milk
  • 1 ½ tbsp vegetable oil
  • 130 ml (½ cup + 1 tbsp) water
  • olive oil or ghee for shaping


  • 250 g (9 oz) halloumi cheese, grated (or feta, crumbled)
  • 1 medium egg beaten
  • small handful of fresh flat leaf parsley finely chopped
  • pepper


  • Place the flour, salt, sugar, powdered milk and vegetable oil in a bowl, gradually add the water until you have a soft, slightly sticky dough. Turn out onto a worksurface and knead for about 10 minutes.
  • Divide the dough into 8 even pieces and shape into balls, place on a greased tray and cover with oiled clingfilm, leave to rest for at least a couple of hours and up to overnight.
  • Once the dough has rested make the filling, simply mix together the grated cheese, beaten egg and chopped parsley in a bowl with some freshly ground black pepper. Preheat the oven to 200C/400F/gas mark 6.
  • Grease a worksurface and your hands well with olive oil or ghee; take one ball of dough and use your hands to gently spread it out on the oiled surface into a large, thin circle. You should be able to spread it out to about 25cm (10in) wide and it should be thin enough to see through.
  • Fold one side of the circle over the middle, then the other, so that the dough is almost folded into thirds.
  • Spread some of the filling along one edge of the dough, fold the closest side over the top of the filling then roll it up into a tight sausage; coil the sausage up in a spiral shape, place the bun on a baking tray.
  • Re-grease the worksurface and your hands and repeat with the remaining balls of dough.
  • Bake for about 20 minutes until golden brown. Serve warm.