World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1/4 cup pine nuts, lightly toasted
1 tablespoon olive oil
1/4 cup minced shallots
2 garlic cloves, minced
1 lb ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/8 teaspoon salt
4 ounces crumbled feta
1/4 cup golden raisins
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
Vegetable oil for frying
1 (16 ounce ) package of wonton wrappers
1 egg, lightly beaten
1 tablespoon water

Directions

1. Toast pine nuts in a small, dry skillet on medium heat. Watching closely, stir the nuts until they just turn a darker color. They burn easily, so immediately remove the pan from the heat and set aside.
2. Heat oil in a large skillet over medium heat. Add shallots and cook until soft, about 2-3 minutes. Add garlic and cook for 1 minute. Add lamb, turn heat to med-high, and cook until browned, breaking up the meat with a wooden spoon. In a small bowl, mix together the cumin, allspice, cinnamon, coriander, salt. Add this mixture to the lamb and cook for a couple of minutes. Drain any excess grease. Add toasted pine nuts, feta, and raisins,. Turrn off the heat, and stir until the feta is incorporated. Stir in mint and parsley and let cool slightly.
3. Lightly beat egg and water in a small bowl. Take a wonton wrapper and place about 1 teeaspoon of filling in the middle of the square. With your fingertip, moisten 3 of the corners with egg/water mixture. Fold up the egg-moistened corner in the middle to cover the filling.
4. Then fold the remaining 2 egg-moistened corners into the middle to meet. Dab a bit more egg where the corners come together as necessary to ensure the wonton is sealed. Repeat with remaining skins.
5. Heat oil for deep frying using an electrical wok, or something suitable, to about 360-375*. Add wontons in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon/utensil and drain on paper towels. Serve warm with Tzatziki sauce (see any Greek cookbook) or mint apple jelly.
6. Can be made ahead – After frying, let cool and place in paper towel-lined freezer, airtight bags, for up to 1 month. To reheat, place on a baking sheet in a 325 F oven until heated thoroughly, about 15 min.

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