| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Cklive11 | 1 | servings | |
INGREDIENTS
| 3 | c | Ground cooked lamb |
| 1/2 | c | Cooked rice |
| 1/2 | c | Raisins |
| 1/4 | c | Chopped mint |
| 1/4 | c | Toasted pine nuts |
| 2 | lg | Eggs; beaten slightly |
| 1 | tb | Minced garlic |
| 2 | ts | Ground cumin |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Ground cloves |
| Salt and pepper | ||
| 2 | c | Minced onions |
| 1/2 | Stick butter | |
| 6 | Sheets phyllo pastry | |
| 1/4 | Olive oil |
INSTRUCTIONS
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. Preheat oven to 425 degrees and lightly grease a large shallow baking pan. 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.) 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. 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. Yield: 6 to 8 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9199 Converted by MM_Buster v2.0l.
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