Open-faced spinach and feta sambusak with preserved lemon salsa

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Preserving lemons in salt is commonplace in Middle Eastern countries and it adds spicy overtones to the lemon’s sourness. They are easy to prepare at home but take a while to mature (up to three months). However, there are some good-quality ones on the market.


For the Sambusak

  • 2 tablespoons olive oil
  • 50 g pine nuts
  • 1


Preheat the oven to 190°C/375°F/gas mark 5. Heat the olive oil in a frying pan and, when hot, add the pine nuts and cook until golden all over. Remove and drain, reserving the oil. Return the oil to the pan on the heat, add the onion and cook over a moderate heat for about 8-10 minutes