Spiced Lamb Triangles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Appetizers, Lamb | 24 | Servings | |
INGREDIENTS
| 1/2 | c | Raisins, golden chopped |
| 2 | T | Pine nuts |
| 2 | t | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | Garlic cloves, finely choppd | |
| 1/2 | lb | Ground lamb, lean |
| 2 | t | Cumin, ground |
| 1 | t | Cinnamon, ground |
| 3/4 | t | Allspice, ground |
| 1/4 | c | Chicken stock, defatted w/ |
| reduced sodium | ||
| 1/4 | c | Parsley, chopped fresh |
| 1 1/2 | T | Lemon juice, fresh |
| Salt and pepper, to taste | ||
| 1 | Egg white | |
| 2 | T | Olive oil |
| 1/4 | t | Salt |
| 8 | Phyllo dough sheets, 14×18" | |
| 1 | t | Poppy or sesame seeds or a |
| combination |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 6.3mg
Sodium: 63.8mg
Potassium: 74.5mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 2.1g
Protein: 2.7g