Name: Feta Cheese Crescents (Sambousik bi Jibni (sam-boo-sick bee jib-nee))
Yield: About 2 dozen
Cuisine: Lebanese
Ingredients: ¼ teaspoon salt; 1½ cups unbleached flour; Bulgarian feta cheese (other brands will do).; ¼ pound Bulgarian feta cheese, crumbled; 2 cups canola oil (for frying); ¼ cup and 1 tablespoon cold water; 6 tablespoons chilled butter, diced; ¼ cup minced yellow onion; ¼ cup finely chopped flat leaf parsley; use green leafy parts and tender stems; ¼ teaspoon coarsely ground black pepper

Preparation info

About
2 dozen

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This pastry is simple to prepare and easy to handle. The crispy outer layers taste as though you are biting into a pillow filled with warm cheese. They are perfect for tray-passed hors d’oeuvres, on a cocktail buffet, or as a mid-afternoon snack. You can also use this filling when preparing the Greek layered pastry called tyropita.

Ingredients

Specialty Ingredients

Bulgarian feta cheese (other brands will do).

Method

Prepare Ahead

The uncooked crescents can be frozen for several weeks. Freeze uncovered on a plastic-lined baking sheet, then transfer to an airtight container. Fry as directed without thawing.