Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Sheets phyllo pastry |
| 1 tablespoon | Olive oil |
| 1 \N | Onion, finely chopped |
| ¼ cup | Pine nuts |
| 2 \N | Cloves of garlic, crushed |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground cardamom |
| ⅛ teaspoon | Cayenne pepper |
| ¼ teaspoon | Ground cinnamon |
| ¼ pounds | Mushrooms, chopped |
| ⅓ cup | Raisins, chopped |
| 1 tablespoon | Olive oil |
| ½ pounds | Rump steak, chopped (I used tenderloin) |
| \N \N | Black pepper |
| \N \N | Chives |
Stack three sheets of phyllo dough on a work surface. For cups, use a three inch round tart pan or mold to cut out circles, and then place the circles in 2¼" tart pans. For boats, use a 4 ½ x 2" boat-shaped tart mold as a guide and place the phyllo into 3 ½ x 1 ½" boat-shaped molds. Cut out approximately 30 cups or boats. Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack.
Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat until soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the cumin, cardamom, cayenne, and cinammon.
Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combine. Season with pepper, and salt if desired. Spoon filling into cups or boats. Sprinkle with cut chives.
Serve warm.
Posted to rec.food.recipes by arielle@... (Stephanie da Silva) on Sep 2, 93.