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Prep Time: 12 Minutes Cook Time: 45 Minutes |
Ready In: 57 Minutes Servings: 2 |
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Ingredients:
1 1/2 tablespoons fresh lemon juice |
1/4 cup fresh parsley, chopped |
1/4 teaspoon freshly ground black pepper |
2 cloves garlic, finely chopped |
1/2 cup golden raisin, chopped |
3/4 teaspoon ground allspice |
1 teaspoon ground cinnamon |
2 teaspoons ground cumin |
1/2 lb lean ground lamb |
1 large egg white |
2 teaspoons olive oil |
1 onion, finely chopped |
2 tablespoons pine nuts |
1 teaspoon poppy seeds or 1 teaspoon sesame seeds (or a combination) |
1/4 cup reduced-sodium chicken broth, defatted |
1/4 teaspoon salt |
8 sheets phyllo dough ( 14 x 18 inches ) |
Directions:
1. To make lamb filling- In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.
2. 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 plate to cool.
3. Chop pine nuts and reserve.
4. Add oil to the skillet and heat over medium heat, then add onions and garlic; sauté until softened and beginning to color, 3 to 5 minutes.
5. Add lamb, cumin, cinnamon and allspice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
6. 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.
7. Season with salt and pepper; let cool (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)
8. To form phyllo triangles- Place an oven rack on the upper level; preheat oven to 350° F (175° C).
9. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
10. In a small bowl, whisk together egg white, oil and salt.
11. Lay a sheet of phyllo on the work surface with a short side toward you; cut lengthwise into thirds.
12. Brush the lengthwise half of each strip lightly with the egg-white mixture and fold in half; brush the top of each strip lightly with the egg-white mixture.
13. 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.
14. Place on the prepared baking sheet - repeat with the remaining phyllo, egg-white mixture and filling.
15. Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired.
16. Bake for 20 to 25 minutes, or until dark golden.
17. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350° F (175° C) oven for 10 to 12 minutes, or until heated through.)
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