6 sheets phyllo pastry
1 T olive oil
1 onion, finely chopped
1/4 cup pine nuts
2 cloves of garlic, crushed
1 t ground cumin
1 t ground cardamom
1/8 t cayenne pepper
1/4 t ground cinnamon
1/4 pound mushrooms, chopped
1/3 cup raisins, chopped
1 T olive oil
1/2 pound rump steak, chopped
black pepper
chives
Stack three sheets of phyllo dough on a work surface. For cups, use a three inch round tart pan or mold to cut out circles, and then place
the circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped
tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped molds. Cut out approximately 30 cups or boats.
Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack.
Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat until soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the
cumin, cardamom, cayenne, and cinnamon.
Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins.
Transfer to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes
color. Add the mushroom mixture and combine. Season with pepper, and salt if desired. Spoon filling into cups or boats. Sprinkle with cut chives.
Serve warm.
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