Minted Lamb and Rice Strudel

Total Time:
1 hr 20 min
45 min
35 min

6 to 8 servings

  • 3 cups ground cooked lamb
  • 1/2 cup cooked rice
  • 1/2 cup raisins
  • 1/4 cup chopped mint
  • 1/4 cup toasted pine nuts
  • 2 large eggs, beaten slightly
  • 1 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • salt and pepper
  • 2 cups minced onions
  • 1/2 stick butter
  • 6 sheets phyllo pastry
  • 1/4 olive oil
  • 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 damp 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.

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