Recipe by Elly in Canada
A spicy little triangle of middle east flavours, I have entered the recipe as written, however I have prepared it using ground lamb or turkey when cooking for my non-beef eating friends! Source: Cooking Light
Top Review by mickeydownunder
This came out BETTER than expected, TRUE! Due to health, cannot use phyllo or dried currents too, Substituted dried apricots, fine dice, Came out VERY nice! OK, cut 6 in wholemeal tortilla is 4 strips about 3 inches apart, Was a bit fiddly from the start! In folding direction to continue to fold, This recipe to me is better than gold! Here's helpful hint, in case you do, I lightly oil sprayed outsides too, On baking paper so did not burn, For these again you WILL YEARN! Doesn't get any better than this, HIGHLY RECOMMENDED **** Do NOT give this recipe a miss!!! oh, baked them in 350F/180C as think lower temp, appealed to me! Slighytly golden, crunchy too! This sauce ROCKS!!! Hope you think too!
- 1⁄2 cup plain low-fat yogurt
- 1⁄2 cup mango chutney
- 1 lb ground beef
- 1⁄2 cup onion, chopped fine
- 1⁄3 cup dried currant
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon black pepper
- 1⁄2 cup water
- 1 tablespoon cornstarch
- 15 phyllo pastry sheets, thawed
- butter-flavored cooking spray
Directions See How It's Made
- Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
- Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble.
- Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.
- Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well.
- Combine water and cornstarch; stir well, and add to the meat mixture.
- Cook over medium heat 2 minutes, stirring constantly.
- Remove from heat; set aside.
- Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.
- Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray.
- Bake at 400° for 12 minutes or until golden.
- Serve warm with chutney sauce.
- Serving size: 1 triangle and 1 1/2 teaspoons sauce.