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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make lamb filling--- In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside. | 2. 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. | 3. Chop pine nuts and reserve. | 4. Add oil to the skillet and heat over medium heat, then add onions and garlic; sauté until softened and beginning to color, 3 to 5 minutes. | 5. Add lamb, cumin, cinnamon and allspice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. | 6. 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. | 7. Season with salt and pepper; let cool (The lamb filling can be prepared ahead and refrigerated for up to 2 days.) | 8. To form phyllo triangles--- Place an oven rack on the upper level; preheat oven to 350° F (175° C). | 9. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper. | 10. In a small bowl, whisk together egg white, oil and salt. | 11. Lay a sheet of phyllo on the work surface with a short side toward you; cut lengthwise into thirds. | 12. 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. | 13. 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. | 14. Place on the prepared baking sheet - repeat with the remaining phyllo, egg-white mixture and filling. | 15. Brush the triangles lightly with the egg-white mixture and sprinkle with seeds, if desired. | 16. Bake for 20 to 25 minutes, or until dark golden. | 17. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350° F (175° C) oven for 10 to 12 minutes, or until heated through.) | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
golden raisin	1/2	cup	chopped	249.15	65.604	2.7968	0.3795
allspice	3/4	teaspoon	ground	3.7478	1.0277	0.0868	0.1238
cinnamon	1	teaspoon	ground	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
lamb	1/2		ground lean	605.556	0.0	38.2838	48.9661
egg white	1			17.16	0.2409	3.597	0.0561
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1		chopped	64.0	14.944	1.76	0.16
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
poppy seed	1	teaspoon		14.7	0.7876	0.5037	1.1637
chicken broth	1/4	cup	defatted reduced sodium	19.53	0.4725	2.7846	0.6552
salt	1/4	teaspoon		-	-	-	-
phyllo dough	8	sheets		454.48	79.952	10.792	9.12

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.