Spiced Lamb Triangles

* Exported from MasterCook *

SPICED LAMB TRIANGLES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LAMB FILLING-----
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 t 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
-----PHYLLO PASTRY-----
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
1 t Poppy or sesame seeds or a
--combination

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.



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