Side Pannel
Spiced Lamb Triangles
Spiced Lamb Triangles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Lamb/Sheep
Ingredients List
- --------------------------------LAMB FILLING--------------------------------
- 1/2 c Raisins; golden (chopped)
- 2 tb Pine nuts
- 2 ts Olive oil
- 1 Onion, finely chopped
- 2 Garlic cloves, finely choppd
- 1/2 lb Ground lamb; lean
- 2 ts Cumin; ground
- 1 ts Cinnamon; ground
- 3/4 ts Allspice; ground
- 1/4 c Chicken stock (defatted, w/
- --reduced sodium)
- 1/4 c Parsley; chopped fresh
- 1 1/2 tb Lemon juice; fresh
- Salt and pepper, to taste
Directions
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
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 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.
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
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 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.
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