| 97 | 98 | 99 | 100 | 101 |
| 1 | 26 | 53 | 79 | 105 |
|
Phyllo Recipes : COLLECTION
Ingredients:
------------
Lamb Filling:
-
1
2
2
1
2
1
2
1
3
1
1
1
------------
/2 cup
tblsp
Raisins; golden (chopped)
Pine nuts
tsp
Olive oil
Onion, finely chopped
Garlic cloves, finely choppd
Ground lamb; lean
/2 lb
tsp
Cumin; ground
tsp
Cinnamon; ground
/4 tsp
/4 cup
/4 cup
Allspice; ground
Chicken stock (defatted, with reduced sodium)
Parsley; chopped fresh
1/2 tblsp Lemon juice; fresh
Salt and pepper, to taste
Phyllo Pastry:
-
1
2
1
8
1
-------------
large Egg white
tblsp Olive oil
/4 tsp Salt
Phyllo dough sheets (14x18"
Poppy or sesame seeds or a combination
tsp
Instructions:
-------------
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; saute 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. (The lamb filling can be
prepared ahead and refrigerated for up to 2 days.)
To form phyllo triangles:
-------------------------
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html (7 of 13) [12/17/1999 11:32:26 AM]
Page
Quick Jump
|