Lamb And Dried-Tomato Strudel
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 cups
Water (boiling)450 g
Mushroom3 cup
Kalamata5 tbsps
Olive Oil450 g
Ground Lamb1 tsp
Dried Basil (crumbled)1.5 cups
Crumbled Feta (about 8 ounces)Directions:
1
Cover stack of phyllo with 2 overlapping sheets plastic wrap and then a damp kitchen towel
2
Cover stack of phyllo with 2 overlapping sheets plastic wrap and then a damp kitchen towel
3
Make filling: In a small bowl pour boiling water over tomatoes and soak 5 minutes
4
Thinly slice mushrooms
5
If using brine-cured olives, pit them
6
Thinly slice olives
7
Drain tomatoes well and thinly slice
8
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms with salt and pepper to taste, stirring, until liquid they give off has evaporated
9
With a slotted spoon transfer mushrooms to a large bowl
10
Add lamb to skillet and cook, stirring and breaking up any lumps, until no longer pink
11
Transfer lamb with slotted spoon to bowl with mushrooms and discard fat
12
Stir tomatoes, olives, rosemary, basil, and red pepper flakes into lamb mixture and cool 10 minutes
13
Stir in feta, mozzarella, and salt and pepper to taste
14
In a small bowl pour boiling water over tomatoes and soak 5 minutes
15
Thinly slice mushrooms
16
If using brine-cured olives, pit them
17
Thinly slice olives
18
Drain tomatoes well and thinly slice
19
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms with salt and pepper to taste, stirring, until liquid they give off has evaporated
20
With a slotted spoon transfer mushrooms to a large bowl
21
Add lamb to skillet and cook, stirring and breaking up any lumps, until no longer pink
22
Transfer lamb with slotted spoon to bowl with mushrooms and discard fat
23
Stir tomatoes, olives, rosemary, basil, and red pepper flakes into lamb mixture and cool 10 minutes
24
Stir in feta, mozzarella, and salt and pepper to taste
25
Preheat oven to 425°F and lightly grease a large shallow baking pan
26
Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel
27
On a work surface arrange two 20-inch-long sheets of wax paper with long sides overlapping slightly and facing you
28
Put 1 sheet of phyllo on wax paper and lightly brush with oil
29
On this, layer and brush 5 more sheets of phyllo in same manner
30
(Oiled phyllo stack should be 6 sheets thick
31
) Spread half of filling in a 3-inch-wide strip, mounding it, on phyllo 4 inches above the near long side, leaving a 2-inch border at each end
32
Using wax paper as a guide, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel
33
Carefully transfer strudel, seam side down, to baking pan and lightly brush with oil
34
Make another strudel with remaining ingredients in same manner
35
Bake strudels in middle of oven 25 minutes, or until golden
36
Cool strudels to warm in pan on a rack
37
Cut strudels into 1-inch slices with a serrated knife and serve slices warm
38
Preheat oven to 425°F and lightly grease a large shallow baking pan
39
Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel
40
On a work surface arrange two 20-inch-long sheets of wax paper with long sides overlapping slightly and facing you
41
Put 1 sheet of phyllo on wax paper and lightly brush with oil
42
On this, layer and brush 5 more sheets of phyllo in same manner
43
(Oiled phyllo stack should be 6 sheets thick
44
) Spread half of filling in a 3-inch-wide strip, mounding it, on phyllo 4 inches above the near long side, leaving a 2-inch border at each end
45
Using wax paper as a guide, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel
46
Carefully transfer strudel, seam side down, to baking pan and lightly brush with oil
47
Make another strudel with remaining ingredients in same manner
48
Bake strudels in middle of oven 25 minutes, or until golden
49
Cool strudels to warm in pan on a rack
50
Cut strudels into 1-inch slices with a serrated knife and serve slices warm