Spiced Lamb Triangles

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.