Frank's Recipes! Low Fat Spiced Lamb Triangles

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Low Fat Spiced Lamb Triangles

Lamb Filling:
1/2 cup Raisins; golden (chopped)
2 tablespoon Pine nuts
2 tsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely chopped
1/2 lb Ground lamb; lean
2 tsp Cumin; ground
1 tsp Cinnamon; ground
3/4 tsp Allspice; ground
1/4 cup Chicken stock (defatted, with reduced sodium)
1/4 cup Parsley; chopped fresh
1 1/2 tablespoon Lemon juice; fresh
Salt and pepper, to taste

Phyllo Pastry:
1 large Egg white
2 tablespoon Olive oil
1/4 tsp Salt
8 Phyllo dough sheets (14x18"
1 tsp Poppy or sesame seeds or a combination

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. Add onions and garlic; sauté until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; 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:
Set oven rack on the upper level; preheat to 350 degrees F. 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 short side toward you.

Cut lengthwise into thirds. Brush the lengthwise half 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 degree F oven for 10 to 12 minutes, or until heated through.)

Servings: 24.

Calories 95 Fat 4 g Fiber 1 g.