*  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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