Spiced Lamb Triangles
From EatingWell: May/June 1993
Savory lamb and sweet golden raisins fill these delicious phyllo triangles.
- 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; 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 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.
Tips & Notes
- 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.
Per piece: 77 calories; 4 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 8 g carbohydrates; 3 g protein; 1 g fiber; 88 mg sodium; 68 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 fat
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- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Type of Dish
- Main Ingredient
- Middle Eastern
- May/June 1993