Ingredients for Spiced Lamb Triangles
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup golden raisins
- 1/4 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 pound lean ground lamb
- 1 large egg white
- 1 tbsp plus 1 tsp olive oil
- 1 medium onion, chopped
- 1/4 cup pine nuts
- poppy seeds (not found in recipe; sesame seeds are optional)
- 1/2 cup reduced-sodium chicken broth
- salt, to taste, plus 1 pinch for egg wash
- 1 box phyllo dough, thawed
- 1 cup boiling water
- sesame seeds, optional
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How to Make Spiced Lamb Triangles
- **Prepare the Raisins:** In a small bowl, cover 1/2 cup raisins with 1 cup boiling water. Let steep for 5 minutes, then drain and set aside.
- **Toast Pine Nuts:** Set a large nonstick skillet over low heat. Add 1/4 cup pine nuts and cook, stirring frequently, until golden brown (3-4 minutes). Remove from skillet and chop coarsely. Set aside.
- **Sauté Aromatics:** Add 1 tablespoon olive oil to the skillet. Heat over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened and lightly browned (3-5 minutes).
- **Cook the Lamb:** Add 1 pound ground lamb, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground allspice to the skillet. Cook, breaking up the lamb with a spoon, until no longer pink (2-3 minutes).
- **Drain Excess Fat:** Transfer the lamb mixture to a colander to drain off excess fat. Return to the skillet.
- **Combine Filling Ingredients:** Add 1/2 cup chicken stock, the reserved raisins and pine nuts, 2 tablespoons chopped fresh parsley, and 1 tablespoon lemon juice to the skillet. Cook until the liquid is absorbed (about 1 minute). Season with salt and pepper to taste. Let cool completely.
- **Prepare the Phyllo:** Preheat oven to 350°F (175°C). Lightly grease a baking sheet with nonstick spray or line with parchment paper.
- **Make Egg Wash:** In a small bowl, whisk together 1 large egg white, 1 teaspoon olive oil, and a pinch of salt.
- **Assemble Triangles:** Lay a sheet of phyllo pastry on a work surface with a short side facing you. Cut lengthwise into thirds. Brush half of each strip with the egg wash and fold in half. Brush the top with egg wash.
- **Fill and Fold:** Place 1 tablespoon of the lamb filling at the bottom of each strip. Fold one corner diagonally across to the opposite edge to form a triangle. Continue folding like a flag.
- **Bake:** Place the triangles on the prepared baking sheet. Brush with remaining egg wash and sprinkle with sesame seeds (optional). Bake for 20-25 minutes, or until golden brown.
- **Serve:** Let cool for 5 minutes before serving. (Can be baked up to 2 days ahead and reheated at 350°F for 10-12 minutes.)
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
24g
Fat
17g
Carbs
6g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Lunch Eggs Dairy Fruit Lamb Sheep Poultry Vegetables American Greek Oven Easy European Refrigerator Potluck Dinner Party Finger Food Holiday Event Kid Friendly Grains Eggs Chicken Dietary Spicy Comfort Food Inexpensive Meat Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings Presentation
