Paté au Foie Gras Samboussek
Course
Starters
Cuisine
Lebanese
Servings
Prep Time
2
People
15
min
Cook Time
3
min
Servings
Prep Time
2
People
15
min
Cook Time
3
min
Ingredients
1
can (200gr.)
Paté au foie gras
La Ferme St Jacques
6
pcs
Rakakat pastry
2
Tbsp
labneh
1
pc
beetroot
Small piece
1/2
Handfull
Fresh coriander
Instructions
Smash the beetroot into a puré and add it to the labneh, then chop the coriander for the decoration.
Fill the rakakat pastry sheets with a tsp of paté au foie gras and roll it the way you like, then deep fry the samboussek until golden brown.
Drain well the samboussek before beginning the plating