Nutrition per serving may change if servings are adjusted.
1/2 cup golden raisins, chopped
2 tablespoons pine nuts, toasted and chopped
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
8 ounces lean ground lamb
2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
1 1/2 tablespoons lemon juice
Salt & freshly ground pepper, to taste
1 large egg white
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
8 sheets phyllo dough, (14x18 inches)
1 teaspoon poppy or sesame seeds, or a combination (optional)
To make lamb filling: Cover raisins with boiling water in a small bowl and let steep for 5 minutes; drain and set aside.
Heat oil in a large nonstick pan over medium heat. Add onions and garlic; saute 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 pan and add broth, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with salt and pepper. Let cool.
To form phyllo triangles: Set oven rack on the upper level; preheat to 350°F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
Whisk together egg white, oil and salt in a small bowl.
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 until dark golden, 20 to 25 minutes. Let cool for 5 minutes before serving hot.
Make Ahead Tip: Cover and refrigerate the lamb filling (Steps 1-2) for up to 2 days. The triangles may be baked up to 2 days in advance, then reheated in a 350°F oven until heated through, 10 to 12 minutes.