Yield: 24 servings
|½ cup||Raisins; golden (chopped)|
|2 tablespoons||Pine nuts|
|2 teaspoons||Olive oil|
|1 \N||Onion, finely chopped|
|2 \N||Garlic cloves, finely choppd|
|½ pounds||Ground lamb; lean|
|2 teaspoons||Cumin; ground|
|1 large||Egg white|
|2 tablespoons||Olive oil|
|1 teaspoon||Cinnamon; ground|
|¾ teaspoon||Allspice; ground|
|¼ cup||Chicken stock (defatted, w/ reduced sodium)|
|¼ cup||Parsley; chopped fresh|
|1½ tablespoon||Lemon juice; fresh|
|\N \N||Salt and pepper, to taste|
|8 \N||Phyllo dough sheets (14x18\"|
|1 teaspoon||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.
**"Savory lamb and sweet golden raisins fill these delicious morsels." ~-From Eating Well, May/June 1993.