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Minted Lamb and Rice Strudel

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


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