Spiced Lamb Triangles Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
LAMB FILLING
1/2 cup: Raisins, golden (chopped)
2 tbsp: Pine nuts,
2 tsp: Olive oil,
1: Onion, finely chopped
2: Garlic cloves, finely choppd
1/2 lbs: Ground lamb, lean
2 tsp: Cumin, ground
1 tsp: Cinnamon, ground
3/4 tsp: Allspice, ground
1/4 cup: Chicken stock, defatted, w/ -reduced sodium
1/4 cup: Parsley, chopped fresh
1 1/2 tbsp: Lemon juice, fresh
Salt and pepper, to taste
PHYLLO PASTRY
1 large: Egg white,
2 tbsp: Olive oil,
1/4 tsp: Salt,
8: Phyllo dough sheets, (14x18"
1 tsp: Poppy or sesame seeds or a -combination,
To make lamb filling: In a small bowl, cover raisins with boiling
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp