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Low-Fat Spiced Lamb Triangles

1/2 cup golden raisins, chopped
2 Tbsp pine nuts
2 tsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground lamb, lean
2 tsp cumin, ground
1 tsp cinnamon, ground
3/4 tsp allspice, ground
1/4 cup chicken stock (defatted, with reduced sodium)
1/4 cup parsley, chopped fresh
1 1/2 Tbsp lemon juice, fresh
Salt and pepper, to taste

1 large egg white
2 Tbsp olive oil
1/4 tsp salt
8 phyllo dough sheets (14x18")
1 tsp Pmp py or sesame seeds or a combination

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 plate 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 salt
and pepper. Let cool. (The lamb filling can be prepared ahead
and refrigerated for up to 2 days.)

Set oven rack on the upper level; preheat to 350 degrees F. Lightly
coat a baking sheet with nonstick cooking spray or line with
parchment paper. In a small bowl, whisk together egg white, oil,
and salt.

Lay a sheet of phyllo on the work surface with short side toward
you. Cut lengthwise into thirds. Brush the lengthwise half of
each strip lightly with the egg-white mixture. 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. Place on the prepared baking sheet. Repeat
with the remaining phyllo, egg-white mixture and filling.

Brush the triangles lightly with the egg-white mixture and sprinkle
with seeds, if desired. Bake for 20 to 25 minutes, or until dark,
golden. Let cool for 5 minutes before serving hot. (The triangles
may be baked up to 2 days in advance, then reheated in a 350 degree
F oven for 10 to 12 minutes, or until heated through.)

Servings: 24.

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