Spiced Lamb Triangles

• 1/2 cup raisins, seedless chopped
• 2 tablespoons pine nuts
• 2 teaspoons olive oil
• 1 each onions chopped
• 2 each garlic cloves chopped
• 1/2 pound lamb lean
• 2 teaspoons cumin ground
• 1 teaspoon cinnamon
• 3/4 teaspoon allspice ground
• 1/4 cup chicken broth
• 1/4 cup parsley leaves chopped
• 1 1/2 tablespoons lemon juice
• 1 x phyllo (filo) pastry sheets

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.
3. Cook, stirring, until well toasted, 3 to 4 minutes.
4. Turn out onto a plat to cool.
5. Chop pine nuts and reserve.
6. Add oil to the skillet and heat over medium heat.
7. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes.
8. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
9. Transfer to a colander and drain off fat.
10. 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.
11. Season with sal and pepper.
12. Let cool.
13. To form phyllo triangles: Set oven rack on the upper level; preheat to 350F (180C).
14. Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper.
15. In a small bowl, whist together egg white, oil, and salt.
16. Lay a sheet of phyllo on the work surface with short side toward you.
17. Cut lenghtwise into thirds.
18. Brush the lenghtwise half of each strip lightly with the egg-white mixture.
19. 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.
20. Continue to fold the triangle onto itself, as you would fold a flag.
21. Place on the prepeared baking sheet.
22. Repeat with the remaining phyllo, egg-white mixture and filling.
23. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired.
24. Bake for 20 to 25 minutes, or until dar, golden.
25. Let cool for 5 minutes before serving hot.

raisins, nuts, olive oil, onions, garlic, lean, cumin ground, cinnamon, allspice ground, chicken broth, parsley, lemon juice, phyllo

Taken from recipeland.com/recipe/v/spiced-lamb-triangles-46359 (may not work)