*  Exported from  MasterCook  *

                          Spiced Lamb Triangles

Recipe By     : Eating Well, May/Jun 1993
Serving Size  : 24   Preparation Time :0:00
Categories    : Appetizers                       Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Lamb Filling:
     1/2   c            Golden raisins -- chopped
   2       tb           Pine nuts
   2       ts           Olive oil
   1                    Onion -- finely chopped
   2       cl           Garlic -- finely chopped
     1/2   lb           Lean ground lamb
   2       ts           Ground cumin
   1       t            Ground cinnamon
     3/4   ts           Ground allspice
     1/4   c            Chicken stock (defatted,
                        - reduced sodium)
     1/4   c            Parsley -- chopped fresh
   1 1/2   tb           Fresh lemon juice
                        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       ts           Poppy or sesame seeds or a
                        -combination

  "Savory lamb and sweet golden raisins fill these delicious morsels."

  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
  plate 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 salt and
  pepper. Let cool. The lamb filling can be prepared ahead and
  refrigerated for up to 2 days.
  
  Phyllo Triangles:

  Set oven rack on the upper level; preheat to 350 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 lengthwise into thirds. Brush the lengthwise half of each
  strip lightly with the egg-white mixture. Place 1 tb 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 dark,
  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 F oven
  for 10 to 12 minutes, or until heated through.


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