Pomegranate-Beef Crescents

Sambousik bi Lahmi (sam-boo-sick bee lah-me)

Preparation info

  • About

    2 dozen

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About


Specialty Ingredients

  • Sumak and dibs ruman, (pomegranate molasses), found at specialty markets or online.


    To Prepare the Dough

    Follow the procedure for the sambousik pastry.

    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 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, placing 1 teaspoon meat filling and 2 pine nuts in the center of each round.