Minced Meat Crescents (Samboosak bil-Lahmeh) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 30 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 tablespoons unsalted butter | 1/8 cup pine nuts | 1/4 lb or bit more lean minced (ground) lamb |
| 1/4 teaspoon ground cinnamon | 1/2 teaspoon ground allspice | 1/8 teaspoon finely ground black pepper |
| 2 teaspoons lemon juice (or your choice of above-named variations) | salt to taste | triangle and crescent pastry |
| vegetable oil for frying | ||
| 1 | Melt the butter in a frying pan over a medium heat, add the pine nuts and saute, stirring regularly, until golden brown. Remove with a slotted spoon and put to drain onto a double layer of paper towels. Cook the minced meat in the same butter until it loses all traces of pink. Keep stirring and mashing the meat with a wooden spoon or fork so that it separates well and does not form lumps. Season with cinnamon, allspice, pepper and salt to taste, stir in the lemon juice (or vinegar, verjuice or pomegranate syrup) and the sauteed pine nuts. Cook for another minute or so, then taste, adjust seasoning if necessary and set aside. |
| 2 | Prepare the crescent and triangle pastry and folow the instructions to make the crescents (samboosak). |