Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Ground cooked lamb

  2. 1/2 cup 80g / 2.8oz Cooked rice

  3. 1/2 cup 80g / 2.8oz Raisins

  4. 1/4 cup 36g / 1 1/3oz Chopped mint

  5. 1/4 cup 59ml Toasted pine nuts

  6. 2 cups 396g / 13oz Eggs - beaten slightly (large)

  7. 1 tablespoon 15ml Minced garlic

  8. 2 teaspoons 10ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Cinnamon

  10. 1/8 teaspoon 0.6ml Ground cloves

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 2 cups 125g / 4.4oz Minced onions

  14. 1/2 Butter

  15. 6 Phyllo pastry sheets

  16. 1/4 cup 59ml Olive oil

Instructions Jump to Ingredients ↑

  1. In a large bowl combine all the stuffing ingredients, except the onions and butter. Add salt and pepper to taste. In a skillet, cook onions in the butter over moderate heat, stirring for 3 minutes. Add the onion mixture to the bowl of stuffing ingredients and combine.

  2. Preheat oven to 425 degrees and lightly grease a large shallow baking pan.

  3. Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel. On sheet of parchment or wax paper, place sheet of phyllo, long side nearest you. Brush lightly with oil. On this, layer and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo stack should be 6 sheets thick.)

  4. Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom, leaving a 2-inch border at each end. Using parchment to help roll, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam-side down, to a baking pan and lightly brush with oil.

  5. Bake strudel in middle of oven 25 minutes, or until golden. Cool strudel to warm in pan on a rack. Cut strudel into 1-inch slices with a serrated knife and serve slices warm.

  6. This recipe yields 6 to 8 servings.


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