Lebanese Wontons - please view my entry and vote!

I never do these types of things, but something inspired me this time!  I entered a contest where you had to submit an original "party appetizer" recipe and photo.  I did a spin on the Mexican Wontons and came up with a recipe for Lebanese Wontons, more true to my heritage.  So here it is, folks!  I can confirm that people other than myself did try these and liked them.  It may have only been Mark and my parents, but I think they are very good at judging flavors and they are definitely ALWAYS honest!  Please take a moment to vote at this link - I would be forever grateful.  One slight problem is that you have to sign in to vote, and you can only sign in through facebook or myspace (at least that's all I've been able to figure out).  I understand signing in, so they can track to make sure people only vote once per entry, but limiting it to facebook and myspace is a bummer.  Voting ends on 12/16.  Thank you.


Lebanese Wontons


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


Toast pine nuts in a small skillet and set aside.  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.  Add cumin, allspice, cinnamon, coriander, salt and cook for a couple of minutes.  Drain any excess grease.  Add toasted pine nuts, feta, and raisins, turn off the heat, and stir until the feta is incorporated.  Stir in mint and parsley and let cool slightly.


Lightly beat egg and water in a small bowl.  Take a wonton wrapper and place about 1tsp 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.  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 wrappers.


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 or mint apple jelly.


Makes about 4 dozen.  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 baking sheet in a 325* oven until heated thoroughly, about 15 min.