Instructions: To make lamb filling:
In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside.

Set a large nonstick skillet over low heat and add the pine nuts. Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.

Transfer to a colander and drain off fat. 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.

Season with sal and pepper. Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.)

To form phyllo triangles:
Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper. In a small bowl, whist together egg white, oil, and salt.

Lay a sheet of phyllo on the work surface with short side toward you.

Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly with the egg-white mixture. 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.

Continue to fold the triangle onto itself, as you would fold a flag.

Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling.

Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden.

Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.)

**"Savory lamb and sweet golden raisins fill these delicious morsels."

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