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Vermont Lamb Triangles




Source of Recipe


the web


List of Ingredients




***FILLING***

1/4 cup bulgur
1 cup hot water
1/2 pound lean ground lamb
1 teaspoon olive oil
1 small onion -- finely chopped
1 clove garlic -- minced
1/3 cup reduced-sodium chicken broth -- defatted
2 tablespoons golden raisins -- chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon tomato paste
1/2 teaspoon salt -plus more to taste
1/4 teaspoon freshly ground black pepper -plus more to taste
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon

***PASTRY***

3 tablespoons olive oil
12 sheets phyllo dough -- thawed
1 1/2 teaspoons sesame seeds


Recipe



TO MAKE FILLING:

1. In a bowl, combine bulgur and water. Set aside to soften, about 30
minutes.
Drain and set aside.

2. In a large nonstick skillet, cook lamb over medium-high heat,
breaking it
up into small pieces with a wooden spoon, until well browned, 3 to 5
minutes.
Transfer lamb to a paper-towel-lined plate to drain. Wipe out skillet.

3. Heat oil in the skillet over low heat. Add onion and garlic; cook,
stirring, until
onion is softened and golden, 5 to 7 minutes. (Add 1 tablespoon water if
onion
gets too dry.) Add lamb, reserved bulgur, chicken broth, raisins, mint,
lemon juice,
tomato paste, 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg and
cinnamon.
Return to a simmer. Cook, stirring often, until liquid has been
absorbed, 5 to 10
minutes. Adjust seasoning with salt and pepper. Let cool.

TO PREPARE PASTRY & FORM TRIANGLES:

1. Preheat oven to 375°F. Lightly oil a baking sheet or coat it with
nonstick spray.

2. Put oil in a small bowl. Dampen a pastry brush with water, shaking
off excess.

3. Lay 1 sheet of phyllo on a work surface with a short side closest to
you. Brush
lightly with oil and place another sheet of phyllo on top. Lightly brush
with more
oil. Cut phyllo lengthwise into 4 strips. Place 1 tablespoon lamb
mixture at the
bottom of each strip and fold one comer of the strip diagonally over the
filling to
the opposite edge, forming a triangle. Continue folding the filling up
in the pastry,
as you would a flag. Place on prepared baking sheet. Repeat with
remaining phyllo
and filling to form 24 triangles in all.

4. Brush tops of triangles lightly with remaining oil and sprinkle with
sesame seeds.
(The triangles can be formed, frozen on a baking sheet, then transferred
to plastic
storage bags. They will keep, frozen, for up to 1 month. Do not thaw
before baking.)

5. Bake for 15 to 20 minutes, or until triangles are golden brown and
crisp.
Let cool slightly before serving.

MAKES 2 DOZEN TRIANGLES.