Ingredients:
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 raisins, chopped
3/4 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/2 lb lean ground lamb
1 large egg whites
2 teaspoons olive oil
1 onions, 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”)
Directions:
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; saute 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 350F 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 350F F (175? C) oven for 10 to 12 minutes, or until heated through.)
Servings: Serve
Time preparation: 12 min.
Time total: 57 min.