A favorite Lebanese snack made by filling thin dough with Turkish white cheese and parsley, folding it into half-moons and frying until crisp outside and tender inside. These pastries are a welcome addition to a table for guests.
Knead the flour, lukewarm water, olive oil and salt until smooth. Cover and let the dough rest for 20 minutes.
Mix the crumbled Turkish white cheese with the parsley, scallions and dried mint.
Roll the dough out thinly and cut it into circles. Place some filling in the center of each circle, fold it into a half-moon and press the edges firmly to seal.
Fry in hot oil until golden on both sides. Transfer to paper towels to drain off excess oil.
Important: Moisten the edges with water and press them firmly together so the cheese does not leak out during frying. Caution: Keep the oil from getting too hot; otherwise, the outside may brown before the inside is warmed through. Allergens: contains wheat (gluten) and dairy.
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