Lebanese Bastorma with Nuts and Pomegranate (Crunchy Appetizer)
Discover my favorite Lebanese appetizer: crispy walnut cigars with a tangy pomegranate twist. This recipe is part of the essential mezze in Lebanese cuisine. You might wonder what's the difference between Lebanese hummus and Israeli hummus: they share the same base, but Lebanese often add more lemon and garlic, and serve it with a drizzle of olive oil and whole chickpeas. For this bastorma, I promise a balance between nutty crunch, onion sweetness, and pomegranate brightness. A true journey to Lebanon!
Ingredients
- Brick pastry sheets8
- Chopped walnuts150 g
- Finely chopped onion1 small
- Olive oil3 tbsp
- Pomegranate molasses2 tbsp
- Fresh pomegranate (seeds)50 g
- Sumac1 tsp
- Salt and black pepperto taste
- Melted butter (or olive oil)50 g
Instructions
- 1
In a skillet, heat olive oil and sauté chopped onion until translucent. Add chopped walnuts, sumac, salt, and pepper. Cook for 2 minutes over low heat, then remove from heat and let cool.
- 2
Preheat oven to 180°C (350°F). Brush each brick sheet with melted butter, place a spoonful of filling in the center. Fold the sides and roll into a small cigar shape.
- 3
Place cigars on a baking sheet lined with parchment paper, seal with a bit of butter. Bake for 12-15 minutes until golden and crispy.
- 4
Meanwhile, mix pomegranate molasses with a drizzle of olive oil to get a slightly runny sauce.
- 5
When out of the oven, brush the cigars while still warm with this sauce and sprinkle with fresh pomegranate seeds. Serve immediately to keep them crispy.
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