Specialty ingredients: Sumak and dibs ruman.
(pomegranate molasses), found at specialty mar-
kets or online.
FOR THE DOUGH
1 recipe sambousik pastry (see the previous
FOR THE FILLING
1 teaspoon extra-virgin olive oil
1/4 pound ground beef (80% lean)
3/4 cup diced yellow onion (% inch)
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1-1/2 tablespoons freshly squeezed lemon juice
1-1/2 teaspoons sumak
2-1/2 teaspoons dibs ruman
1 tablespoon toasted pine nuts
(You can substitute ground lamb or ground
chicken for ihe beef.)
To prepare the dough
Follow the procedure for the sambousik pastry as
described in the pretfous recipe.
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
meal is no longer pink, add the onions, salt, pep-
per, 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 350°F. 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.
Incoming search terms for the article:
- basic dough pomegranate-beef crescents
- beef pomegranate recipes
- lebanese feta cheese crescents recipe
- lebanese food pomegranate
- pomegranate beef