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