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Vermont Lamb Triangles

appetizers, brunches & entertaining, lamb

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

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 375F. 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.


85 calories per triangle; 3 grams protein; 4 grams fat(1.2 grams saturated fat); 8 grams carbohydrate; 110 mg sodium; 7 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 24 servings

Preparation Time: 0:00

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