Spiced Lamb Triangles

Directions

1. 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. 2
   Set a large nonstick skillet over low heat and add the pine nuts.
3. 3
   Cook, stirring, until well toasted, 3 to 4 minutes.
4. 4
   Turn out onto a plat to cool.
5. 5
   Chop pine nuts and reserve.
6. 6
   Add oil to the skillet and heat over medium heat.
7. 7
   Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes.
8. 8
   Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
9. 9
   Transfer to a colander and drain off fat.
10. 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. 11
    Season with sal and pepper.
12. 12
    Let cool.
13. 13
    To form phyllo triangles: Set oven rack on the upper level; preheat to 350F (180C).
14. 14
    Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper.
15. 15
    In a small bowl, whist together egg white, oil, and salt.
16. 16
    Lay a sheet of phyllo on the work surface with short side toward you.
17. 17
    Cut lenghtwise into thirds.
18. 18
    Brush the lenghtwise half of each strip lightly with the egg-white mixture.
19. 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. 20
    Continue to fold the triangle onto itself, as you would fold a flag.
21. 21
    Place on the prepeared baking sheet.
22. 22
    Repeat with the remaining phyllo, egg-white mixture and filling.
23. 23
    Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired.
24. 24
    Bake for 20 to 25 minutes, or until dar, golden.
25. 25
    Let cool for 5 minutes before serving hot.