Sambousik bi Lahmi Recipe

Sumak and dibs ruman, (pomegranate molasses) ,&nbsp;You can substitute ground lamb or ground chicken for the beef.&nbsp;Follow the procedure for the sambousik pastry as described in the previous recipe.&nbsp;<br>
Sambousik bi Lahmi
Sambousik bi Lahmi
Yields 2 Dozen
Prep Time 30 Minute
Cook Time 45 Minute
Total Time 75 Minute

Ingredients of Sambousik bi Lahmi

  • For the dough
  • 1 recipe sambousik pastry (see the previous recipe)

  • For the filling
  • 1 teaspoon extra-virgin olive oil
  • 1/4 pound ground beef (80% lean)

Instructions to make Sambousik bi Lahmi

To prepare the filling

Preheat the olive oil in a small skillet over medium-high heat. Add the ground meat and cook while breaking it into small, minced pieces. Once the meat is no longer pink, add the onions, salt, pepper, allspice, and cinnamon, reduce the heat to medium-low, and cook until the onions are tender. Add the lemon juice and simmer until the moisture is absorbed. Remove from the heat and mix in the sumak and dibs ruman. Spread the filling over a flat dish and cool uncovered in the refrigerator for 30 minutes prior to using.

Preheat the oven to 35 Fahrenheit. Spread the pine nuts over a foil-lined baking sheet and toast in the center of the oven, shaking the tray occasionally, for 5 to 7 minutes, or until they are golden. Cool the pine nuts before using.

To prepare the crescents

Follow the same procedure described for the Feta Cheese Crescents in the previous recipe, placing 1 teaspoon meat filling and 2 pine nuts in the center of each round.

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