Recipe By : Eating Well, May/Jun 1993
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lamb Filling:
1/2 c Golden raisins -- chopped
2 tb Pine nuts
2 ts Olive oil
1 Onion -- finely chopped
2 cl Garlic -- finely chopped
1/2 lb Lean ground lamb
2 ts Ground cumin
1 t Ground cinnamon
3/4 ts Ground allspice
1/4 c Chicken stock (defatted,
- reduced sodium)
1/4 c Parsley -- chopped fresh
1 1/2 tb Fresh lemon juice
Salt and pepper -- to taste
Phyllo Pastry:
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18")
1 ts Poppy or sesame seeds or a
-combination
"Savory lamb and sweet golden raisins fill these delicious morsels."
Lamb Filling:
In a small bowl, cover raisins with boiling water and let steep for
5 minutes; drain and set aside.
Set a large nonstick skillet over low heat and add the pine nuts.
Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a
plate to cool. Chop pine nuts and reserve. Add oil to the skillet
and heat over medium heat. Add onions and garlic; saute until
softened and beginning to color, 3 to 5 minutes. Add lamb, cumin,
cinnamon, and all-spice; cook, stirring, until the lamb is no
longer pink, 2 to 3 minutes. Transfer to a colander and drain off
fat. 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. Season with salt and
pepper. Let cool. The lamb filling can be prepared ahead and
refrigerated for up to 2 days.
Phyllo Triangles:
Set oven rack on the upper level; preheat to 350 F. Lightly coat a
baking sheet with nonstick cooking spray ro line with parchment
paper. In a small bowl, whist together egg white, oil, and salt.
Lay a sheet of phyllo on the work surface with short side toward
you. Cut lengthwise into thirds. Brush the lengthwise half of each
strip lightly with the egg-white mixture. Place 1 tb 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.
Continue to fold the triangle onto itself, as you would fold a
flag. Place on the prepeared baking sheet. Repeat with the
remaining phyllo, egg-white mixture and filling.
Brush the triangles lightly with the egg-white mixture and sprindle
with seeds, if desired. Bake for 20 to 25 minutes, or until dark,
golden. Let cool for 5 minutes before serving hot. The triangles
may be baked up to 2 days in advance, then reheated in a 350 F oven
for 10 to 12 minutes, or until heated through.
