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This is another recipe that I unashamedly stole from another website that has stolen dozens of my recipes and hundreds of Recipezaar's recipes (probably including a few of yours, too!)
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1⁄2 cup golden raisin, chopped
- 3⁄4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1⁄2 lb lean ground lamb
- 1 large egg white
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 2 tablespoons pine nuts
- 1 teaspoon poppy seeds or 1 teaspoon sesame seeds (or a combination)
- 1⁄4 cup reduced-sodium chicken broth, defatted
- 1⁄4 teaspoon salt
- 8 sheets phyllo dough ("14 x 18 inches")
- 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 plate to cool.
- Chop pine nuts and reserve.
- Add oil to the skillet and heat over medium heat, then 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 skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute.
- Season with salt and pepper; let cool (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)
- To form phyllo triangles--- Place an oven rack on the upper level; preheat oven to 350° F (175° C).
- Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
- In a small bowl, whisk together egg white, oil and salt.
- 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 for 20 to 25 minutes, or until dark 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° F (175° C) oven for 10 to 12 minutes, or until heated through.)