SPICED LAMB TRIANGLES

SPICED LAMB TRIANGLES

Ingredients:
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Lamb Filling:
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1/2 cup Raisins; golden (chopped)
2 tblsp Pine nuts
2 tsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely choppd
1/2 lb Ground lamb; lean
2 tsp Cumin; ground
1 tsp Cinnamon; ground
3/4 tsp Allspice; ground
1/4 cup Chicken stock (defatted, with reduced sodium)
1/4 cup Parsley; chopped fresh
1 1/2 tblsp Lemon juice; fresh
Salt and pepper, to taste
Phyllo Pastry:
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1 large Egg white
2 tblsp Olive oil
1/4 tsp Salt
8 Phyllo dough sheets (14x18"
1 tsp Poppy or sesame seeds or a combination

Directions:
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To make lamb filling:
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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:
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(7 of 13) [12/17/1999 11:32:26 AM]
Phyllo Recipes : COLLECTION
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."
Submitted by Carole Furuya
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From: arielle@taronga.com (Stephanie da Silva)
SPICY PHYLLO CUPS
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