Ingredients

• 3 cups ground cooked lamb
• 1/2 cup cooked rice
• 1/2 cup raisins
• 1/4 cup chopped mint
• 1/4 cup toasted pine nuts
• 2 large eggs, beaten slightly
• 1 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• salt and pepper
• 2 cups minced onions
• 1/2 stick butter
• 6 sheets phyllo pastry
• 1/4 olive oil

Instructions

1. In a large bowl combine all the stuffing ingredients, except the onions and butter. Add salt and pepper to taste. In a skillet, cook onions in the butter over moderate heat, stirring for 3 minutes. Add the onion mixture to the bowl of stuffing ingredients and combine. Preheat oven to 425 degrees and lightly grease a large shallow baking pan. Stack phyllo between 2 sheets of wax paper and cover with a damp kitchen towel. On sheet of parchment or wax paper, place sheet of phyllo, long side nearest you. Brush lightly with oil. On this, layer and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo stack should be 6 sheets thick.) Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom, leaving a 2-inch border at each end. Using parchment to help roll, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam side down, to a baking pan and lightly brush with oil. Bake strudel in middle of oven 25 minutes, or until golden. Cool strudel to warm in pan on a rack. Cut strudel into 1-inch slices with a serrated knife and serve slices warm.;