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Egyptian Lamb Pie

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Ingredients

Adjust Servings:
1/2 cup dried apricot
1 large onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 lb ground lamb
1 1/2 teaspoons ground cumin
2 teaspoons fresh coriander leaves, minced
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup beef broth
7 tablespoons unsalted butter, melted and cooled
8 sheets phyllo dough, halved crosswise and stacked between sheets of waxed paper, and covered with a dampened paper towel

Nutritional information

510.8
Calories
358 g
Calories From Fat
39.8 g
Total Fat
17.6 g
Saturated Fat
90.9 mg
Cholesterol
461.3 mg
Sodium
23.3 g
Carbs
1.8 g
Dietary Fiber
7 g
Sugars
15.6 g
Protein
202g
Serving Size

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Egyptian Lamb Pie

Features:
    Cuisine:

    This recipe is from the February 1995 issue of Gourmet magazine.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Egyptian Lamb Pie, This recipe is from the February 1995 issue of Gourmet magazine , This recipe is from the February 1995 issue of Gourmet magazine


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    Steps

    1
    Done

    In a Small Saucepan Combine the Apricots With 1 1/2 Cups Water and Them Over Moderate Heat For 10 Minutes. Drain the Apricots and Quarter Them.

    2
    Done

    in a Skillet Cook the Onion in the Olive Oil Over Moderately Low Heat, Stirring, For 8 Minutes, or Until They Are Softened. Add the Garlic and Cook the Mixture For 2 Minutes. Add the Lamb and Cook the Mixture Over a Moderately High Heat, Stirring For 5 Minutes, or Until the Lamb Is No Longer Pink. Add the Cumin, the Coriander, Nutmeg, Cloves, Beef Stock, and the Apricots and Simmer the Mixture, Stirring Stirring Occasionally, For 30 Minutes. Add Pepper to Taste and Let the Mixture Cool For 15 Minutes.

    3
    Done

    Brush a 10 Inch Cast Iron Skillet With Some of the Butter, Put 1 Piece of Phyllo in the Skillet, and Brush It With Butter. Layer 7 More Pieces of the Phyllo in the Skillet,, Brushing Them With Butter in the Same Manner, Spoon the Filling With a Slotted Spoon Into the Skillet and Smooth the Top. Layer the Remaining 8 Pieces of Phyllo Buttering Them, Over the Top of the Filling and Tuck the Edges Under. Score the Top Layer of Phyllo Into 6 Wedges and Bake the Pie in a Preheated 400 Degree F Oven For 30 Minutes, or Until It Is Golden.

    4
    Done

    Let the Pie Cook For 15 Minutes and Cut Into Wedges.

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