0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Appetizers, Lamb 24 Servings

INGREDIENTS

1/2 c Raisins; golden (chopped)
2 tb Pine nuts
2 ts Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely choppd
1/2 lb Ground lamb; lean
2 ts Cumin; ground
1 ts Cinnamon; ground
3/4 ts Allspice; ground
1/4 c Chicken stock (defatted, w/ reduced sodium)
1/4 c Parsley; chopped fresh
1 1/2 tb Lemon juice; fresh
Salt and pepper, to taste
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14×18"
1 ts Poppy or sesame seeds or a combination

INSTRUCTIONS

LAMB FILLING
PHYLLO PASTRY
To make 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 plat 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 sal and pepper.
Let cool. (The lamb filling can be prepared ahead and refrigerated for up
to 2 days.)
To form phyllo triangles: Set oven rack on the upper level; preheat to
350 degrees 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 lenghtwise into thirds. Brush the lenghtwise half of each strip lightly
with the egg-white mixture. 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. 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 dar, 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 degree F oven for 10 to 12
minutes, or until heated through.)
95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium;
7 mg cholesterol.
**"Savory lamb and sweet golden raisins fill these delicious morsels."
~-From Eating Well, May/June 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forgiveness is not automatic”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?