Spiced Lamb Triangles Recipes

SPICED LAMB TRIANGLES

Steps:

• 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 plate to cool.
• Chop pine nuts and reserve.
• 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.
• Add lamb, cumin, cinnamon and allspice; 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.)
• To form phyllo triangles--- Place an oven rack on the upper level; preheat oven to 350° F (175° C).
• Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
• In a small bowl, whisk together egg white, oil and salt.
• Lay a sheet of phyllo on the work surface with a short side toward you; cut lengthwise into thirds.
• 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.
• 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 prepared baking sheet - repeat with the remaining phyllo, egg-white mixture and filling.
• Brush the triangles lightly with the egg-white mixture and sprinkle 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 (175° C) oven for 10 to 12 minutes, or until heated through.)