Minted Lamb And Rice Strudel

Recipe Ingredients

3 cups	187g / 6.6oz	Ground cooked lamb
1/2 cup	80g / 2.8oz	Cooked rice
1/2 cup	80g / 2.8oz	Raisins
1/4 cup	36g / 1.3oz	Chopped mint
1/4 cup	59ml	Toasted pine nuts
2 cups	396g / 13oz	Eggs - beaten slightly (large)
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Cinnamon
1/8 teaspoon	0.6ml	Ground cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Minced onions
1/2		Butter
6		Phyllo pastry sheets
1/4 cup	59ml	Olive oil

Recipe Instructions

In a large bowl combine all the stuffing ingredients, except the onions and butter. Add salt and pepper to taste. In a skillet, cook onions in the butter over moderate heat, stirring for 3 minutes. Add the onion mixture to the bowl of stuffing ingredients and combine.

Preheat oven to 425 degrees and lightly grease a large shallow baking pan.

Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel. On sheet of parchment or wax paper, place sheet of phyllo, long side nearest you. Brush lightly with oil. On this, layer and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo stack should be 6 sheets thick.)

Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom, leaving a 2-inch border at each end. Using parchment to help roll, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam-side down, to a baking pan and lightly brush with oil.

Bake strudel in middle of oven 25 minutes, or until golden. Cool strudel to warm in pan on a rack. Cut strudel into 1-inch slices with a serrated knife and serve slices warm.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-SR05) - from the TV FOOD - NETWORK

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