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Perfect for nibbling – as an appetizer, snack, breakfast or dinner – these little crescents are easy to make. A soft, rich dough filled with herbed lebneh and fresh mint, they are a delight to serve.

(Makes about 24 pieces)



2 ½ cups all-purpose flour

2 tablespoons instant yeast

1 tablespoon baking powder

2 tablespoons sugar

1/2 teaspoon salt

1/3 cup olive oil

1 cup water



3/4 cups lebneh

1 tsp zaatar

1/2 teaspoon sesame seeds

1/2 teaspoon black sesame seeds

1/2 teaspoon sumac

1 tablespoon of chopped fresh mint


Egg wash

1 egg

1 tablespoon of milk



In a mixer fitted with a paddle attachment, place all the dough's dry ingredients and mix on low.

Change the attachment to a dough hook, and then add the olive oil to the ingredients and let the machine knead the dough.

Next, add the water to the dough and allow the mixer to continue kneading (around 5 minutes) until you reach a well-held dough.

Place the dough in an oiled bowl, cover it with a towel, and allow the dough to rise for about 45 minutes.

Meanwhile, mix all the filling ingredients in a bowl and place the mixture in the fridge.

Preheat the oven to 175C.

When the dough is ready, split it into two sections and roll each one into a ball.

Flour a flat work surface, and place one ball of dough on it and roll it out into a thin, big circle.

Using a pizza cutter, cut the circle into four quarters, and cut each quarter into six triangles.

Place about a teaspoon of filling at the tip of each wedge and roll it inwards starting from the tip.

Shape the roll into a crescent.

Repeat the above steps with the other ball of dough.

Place all the rolls on an oiled baking tray.

Mix the egg and milk in a small bowl and brush on top of the crescents.

Bake for about 12-14 minutes until golden on top.


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