Curd Cheese Crescents (Samboosak bil-Areesh) |
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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: | ||
| 2 tablespoon butter | 1 egg, organic if possible | 7 oz areesh or curd cheese (or ricotta, etc.) |
| a handful of sprigs of parsley (1 oz on the stalk), washed, dried and most of the stalks cut off, very finely chopped | 1 few sprigs of mint (1 oz on the stalk), leaves only, very finely chopped | 2 spring onions (scallions), trimmed and very thinly sliced |
| 1/4 teaspoon ground cinnamon | 1/2 teaspoon ground allspice | 1/2 teaspoon finely ground black pepper |
| salt to taste | crescent pastry | |
| 1 | Melt the butter in a small frying pan over a medium heat, add the egg and scramble it, leaving it quite soft. |
| 2 | Put the scrambled egg in a mixing bowl, add the cheese, chopped parsley, mint and spring onions. Season with cinnamon, allspice, pepper and salt to taste and mix well together. Taste, adjust seasoning if necessary, and set aside. |
| 3 | Prepare the triangle and crescent pastry and follow the instructions to make the crescents. |