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Mediterranean Lamb Strudel

Source of Recipe

Cooking Light YEAR: 1996 ISSUE: October PAGE: 132


List of Ingredients

3/4 pound ground lean lamb
1/2 cup chopped onion
2/3 cup water
1/2 cup golden raisins
3/4 teaspoon beef-flavored bouillon granules
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup couscous -- uncooked
8 sheets frozen phyllo dough -- thawed
Butter-flavored cooking spray
1/2 cup mango chutney


Recipe

Preheat oven to 350¼F. Combine lamb and onion in a large nonstick skillet; cook over medium-high heat 5 minutes or until lamb is browned and onions are tender. Drain well. Wipe skillet clean with a paper towel; return lamb to pan. Add water and next 8 ingredients (water through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in couscous; cover, remove from heat, and let stand 5 minutes. Cool to room temperature.

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap. Spoon lamb mixture along 1 long edge of phyllo, leaving a 2-inch border. Carefully indent the lamb mixture with the back of a small spoon; fill evenly with chutney.

Fold over the short edges of phyllo to cover 2 inches of lamb mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake at 350¼F for 30 minutes or until golden. Let cool to room temperature.