Spiced Lamb In Phyllo Hamantaschen With Lemon-Tahini Sauce | The Jewish Week | Food & Wine

Spiced Lamb In Phyllo Hamantaschen With Lemon-Tahini Sauce

Spiced Lamb In Phyllo Hamantaschen With Lemon-Tahini Sauce

Makes about 24 Hamantaschen and 1 cup of Lemon-Tahini Sauce

30 min

45 min

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olive oil

1 large onion, finely chopped

1-1/2 teaspoons finely chopped ginger

1 large clove garlic, finely chopped

1-1/2 pounds ground lamb

3 tablespoons chopped fresh mint

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

salt to taste

1/2 cup currants or raisins

1/3 cup pine nuts

12 sheets phyllo dough, approximately

Lemon-Tahini Sauce:

1/2 cup tahini (sesame paste, sesame butter)

1/3 cup lemon juice

1/4 cup water

2 tablespoons olive oil

2 cloves garlic, finely chopped

salt to taste

  1. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the onion, ginger and garlic and cook for about 2 minutes, or until slightly softened. Add the lamb and cook, stirring occasionally, for 3-4 minutes or until the meat is completely brown. Stir in the mint, cinnamon, nutmeg, salt, currants and pine nuts. Set aside to cool.
  2. Preheat the oven to 375 degrees.
  3. Place the phyllo sheets on a cutting board and cut out circles using a 3-inch cookie cutter (work with about 6 layered sheets at a time; you'll need about 12 sheets in all; some will crinkle and dry and need to be discarded). Keep the cut out phyllo circles in a pile, covered with plastic wrap. Working with three circles at a time, brush each circle with a small amount of olive oil and place a heaping tablespoon of the lamb filling in the center of the circle. Bring up the sides to form a triangle and press the edges together. Place each triangle on a baking sheet. Repeat the process until all the lamb has been used (about 24 filled triangles).
  4. Bake the triangles for about 35 minutes or until browned and crispy. Serve hot with Lemon-Tahini Sauce.
  5. Make the sauce while the triangles are baking:
  6. Stir the tahini in the jar to blend in any oil that has risen to the top. Spoon the 1/2 cup tahini into a bowl. Add the lemon juice and blend it in. Add the water, olive oil, garlic and salt to taste. Blend thoroughly (use a food processor or immersion blender).

This recipe originally appeared on Ronnie Fein's blog and was republished with the permission of the author. Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend her on Facebook at RonnieVailFein, or Twitter at @RonnieVFein.