Spiced Lamb Triangles

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Total Time
57mins
Prep
12 mins
Cook
45 mins

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!)

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Ingredients

Nutrition

Directions

  1. To make lamb filling--- In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.
  2. 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.
  3. Chop pine nuts and reserve.
  4. 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.
  5. Add lamb, cumin, cinnamon and allspice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
  6. 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.
  7. Season with salt and pepper; let cool (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)
  8. To form phyllo triangles--- Place an oven rack on the upper level; preheat oven to 350° F (175° C).
  9. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper.
  10. In a small bowl, whisk together egg white, oil and salt.
  11. Lay a sheet of phyllo on the work surface with a short side toward you; cut lengthwise into thirds.
  12. 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.
  13. 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.
  14. Place on the prepared baking sheet - repeat with the remaining phyllo, egg-white mixture and filling.
  15. Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired.
  16. Bake for 20 to 25 minutes, or until dark golden.
  17. 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.)