
Golden half-moon pastries filled with a warm, fragrant lamb and pine nut filling—crisp on the outside and tender inside. They balance savory spices, bright parsley, and a flaky homemade dough for an approachable yet impressive appetizer.
2 cup all-purpose flour, sifted
4 tbsp unsalted butter, cold, diced
2 tbsp olive oil
1 tsp salt
½ cup warm water
½ lb ground lamb
1 tbsp olive oil
1 onion, finely chopped
2 clove garlic, minced
2 tbsp pine nuts, lightly toasted
¼ cup flat-leaf parsley, finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp salt
½ tsp black pepper
1 tbsp lemon juice
1 egg, beaten for egg wash
2 tbsp vegetable oil, for brushing or shallow frying (optional)
Nutritional information is calculated using an ingredient database and should be considered an estimate.

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