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Mediterranean Lamb Strudel

Yield 8 servings


  • 3/4 pound ground lean lamb
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 1/2 cup golden raisins
  • 3/4 teaspoon beef-flavored bouillon granules
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 1/2 cup uncooked couscous
  • 8 sheets frozen phyllo dough, thawed
  • Butter-flavored cooking spray
  • 1/2 cup mango chutney

Nutrition Information

  • calories 243
  • caloriesfromfat 20 %
  • fat 5.3 g
  • satfat 1.4 g
  • monofat 1.8 g
  • polyfat 1.4 g
  • protein 12.8 g
  • carbohydrate 36.4 g
  • fiber 1.1 g
  • cholesterol 30 mg
  • iron 1.9 mg
  • sodium 282 mg
  • calcium 22 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine lamb and onion in a large nonstick skillet; cook over medium-high heat 5 minutes or until lamb is browned and onions are tender. Drain well. Wipe skillet clean with a paper towel; return lamb to pan. Add water and next 8 ingredients (water through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in couscous; cover, remove from heat, and let stand 5 minutes. Cool to room temperature.

  3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

  4. Spoon lamb mixture along 1 long edge of phyllo, leaving a 2-inch border. Carefully indent the lamb mixture with the back of a small spoon; fill evenly with chutney. Fold over the short edges of phyllo to cover 2 inches of lamb mixture on each end.

  5. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake at 350° for 30 minutes or until golden. Let cool to room temperature.