Ingredients

• 4 tablespoons unsalted butter
• 1/8 cup pine nuts
• 1/4 lb or bit more lean minced (ground) lamb
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/8 teaspoon finely ground black pepper
• 2 teaspoons lemon juice
• salt to taste
• triangle and crescent pastry
• vegetable oil for frying

• Melt the butter in a frying pan over a medium heat, add the pine nuts and saute, stirring regularly, until golden brown.
• Remove with a slotted spoon and put to drain onto a double layer of paper towels.
• Cook the minced meat in the same butter until it loses all traces of pink.
• Keep stirring and mashing the meat with a wooden spoon or fork so that it separates well and does not form lumps.
• Season with cinnamon, allspice, pepper and salt to taste, stir in the lemon juice (or vinegar, verjuice or pomegranate syrup) and the sauteed pine nuts.
• Cook for another minute or so, then taste, adjust seasoning if necessary and set aside.
• Prepare the crescent and triangle pastry and folow the instructions to make the crescents (samboosak).