Feta Cheese Crescents

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

Sambousik bi Jibni (sam-boo-sick bee jib-nee)

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).

Asia
Lebanon
Snack
Starter
Mediterranean
Vegetarian

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.

Ingredients

Specialty Ingredients

Method

Prepare Ahead

Photos