Spiced Lamb Triangles
Submitted by gina hosie
Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.
YIELD
24 servingsPREP
20 minCOOK
45 minREADY
1 hrsShatter-crisp phyllo wrapped around a sweet-savory lamb filling that hits every note: warm cinnamon, earthy cumin, a whisper of allspice, plump raisins for sweetness, and toasted pine nuts for crunch. These triangles take a cue from sambusak and Moroccan briouats, but the egg-white wash instead of melted butter keeps them lighter.
The filling needs to cool completely before you fold, otherwise the steam softens the phyllo and you lose your shatter. Toasting the pine nuts low and slow develops their natural sugars without burning the oils, which go bitter in seconds if you walk away. The flag-fold technique sounds tricky but clicks fast after the first two triangles.
Pro Tips
- Keep the unused phyllo under a barely damp kitchen towel while you work. It dries out and cracks within minutes of being uncovered.
- Cool the lamb filling fully before assembly. A warm filling steams the dough and ruins the crisp.
- Brush the egg-white wash thinly. Heavy coats pool and turn rubbery instead of crackly.
- These freeze brilliantly raw. Assemble, freeze on a tray, then bag. Bake straight from frozen, adding 5 to 8 minutes to the oven time.
- Serve hot from the oven. The phyllo softens within an hour at room temp.
Variations
- Swap lamb for ground beef or turkey with the same spice blend.
- Add a tablespoon of pomegranate molasses to the filling for a tangy depth.
- Sprinkle the tops with sesame or nigella seeds before baking for visual contrast and a tiny crunch.
Ingredients
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 plat 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 sal and pepper.
Let cool.
To form phyllo triangles: Set oven rack on the upper level; preheat to 350℉ (180℃).
Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper.
In a small bowl, whist together egg white, oil, and salt.
Lay a sheet of phyllo on the work surface with short side toward you.
Cut lenghtwise into thirds.
Brush the lenghtwise 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 prepeared baking sheet.
Repeat with the remaining phyllo, egg-white mixture and filling.
Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired.
Bake for 20 to 25 minutes, or until dar, golden.
Let cool for 5 minutes before serving hot.
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