Ingredients Jump to Instructions ↓

  1. -- LAMB FILLING -- 1/4 c Parsley; chopped fresh

  2. 1 1/2 tb Lemon juice; fresh

  3. Salt and pepper, to taste

  4. PHYLLO PASTRY -- 1 lg Egg white

  5. 2 tb Olive oil

  6. 1/4 ts Salt

  7. 8 Phyllo dough sheets

  8. 14x18"

  9. 1 ts Poppy or sesame seeds or a

  10. reduced sodium)

  11. 1/4 c Chicken stock

  12. 1/2 c Raisins; golden (chopped)

  13. 2 tb Pine nuts

  14. 2 ts Olive oil

  15. 1 Onion, finely chopped

  16. 2 Garlic cloves, finely choppd

  17. 1/2 lb Ground lamb; lean

  18. 2 ts Cumin; ground

  19. 1 ts Cinnamon; ground

  20. 3/4 ts Allspice; ground

  21. combination

Instructions Jump to Ingredients ↑

  1. To make lamb filling: In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.

  2. Set a large nonstick skillet over low heat and add the pine nuts.

  3. Cook, stirring, until well toasted, 3 to 4 minutes.

  4. Turn out onto a plat to cool.

  5. Chop pine nuts and reserve.

  6. Add oil to the skillet and heat over medium heat.

  7. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes.

  8. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.

  9. Transfer to a colander and drain off fat.

  10. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute.

  11. Season with sal and pepper.

  12. Let cool.

  13. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.

  14. ) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F.

  15. Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper.

  16. In a small bowl, whist together egg white, oil, and salt.

  17. Lay a sheet of phyllo on the work surface with short side toward you.

  18. Cut lenghtwise into thirds.

  19. Brush the lenghtwise half of each strip lightly with the egg-white mixture.

  20. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle.

  21. Continue to fold the triangle onto itself, as you would fold a flag.

  22. Place on the prepeared baking sheet.

  23. Repeat with the remaining phyllo, egg-white mixture and filling.

  24. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired.

  25. Bake for 20 to 25 minutes, or until dar, golden.

  26. Let cool for 5 minutes before serving hot.

  27. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.

  28. ) 95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium; 7 mg cholesterol.

  29. **"Savory lamb and sweet golden raisins fill these delicious morsels.

  30. " ~-From Eating Well, May/June 199 3.


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