Title: Minted Lamb And Rice Strudel
Categories: Cklive11
Yield: 1 servings

3 c Ground cooked lamb
1/2 c Cooked rice
1/2 c Raisins
1/4 c Chopped mint
1/4 c Toasted pine nuts
2 lg Eggs; beaten slightly
1 tb Minced garlic
2 ts Ground cumin
1/2 ts Cinnamon
1/8 ts Ground cloves
Salt and pepper
2 c 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 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.

Yield: 6 to 8 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9199

Converted by MM_Buster v2.0l.