On 6/21/2010 11:09 PM, Bob Terwilliger wrote:
> Kate provided:
>
>> ARNI EXOHIKO
>> ("Surprise" Lamb, Country-Style)
>>
>> 2 T. olive oil
>> 8 loin lamb chops
>> 18 sheets phyllo
>> 6 T. butter, hot and melted
>> 2 c. cooked peas
>> 16 very small red potatoes, or larger ones cut into quarters
>> 16 cherry tomatoes, peeled
>> 1/2 lb. kasseri cheese, in 8 pieces
>> salt and freshly ground pepper
>> 3/4 c. chopped fresh parsley
>> dried oregano
>>
>> (Note: 3/4" slices leg of lamb may be used instead of lamb chops.) In a
>> heavy skillet, heat the oil or butter and fry the lamb over high heat,
>> turning frequently. Lower the heat and simmer for 15 minutes, then remove
>> from the heat. Meanwhile, unroll the phyllo sheets and cover with a damp
>> towel. In a small pan over low heat, have the butter hot without letting
>> it brown. Remove two sheets of phyllo, brush with hot butter over the
>> first, then cover with the second sheet and brush it with butter. In the
>> center of the buttered phyllo place 1 lamb chop, 2 T. peas, 2 potato
>> balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and
>> pepper, a heaping tablespoon of parsley, and a pinch of oregano. Fold the
>> phyllo around the lamb and vegetables like a sealed parcel. Place, seam
>> side down, on a buttered baking pan (approximately 11"x15"x3") and set
>> aside while you repeat the procedure with the remaining ingredients to
>> make 8 parcels. Brush hot butter on the tops, then bake in a moderate oven
>> (350 F) for 45-50 minutes or until golden in color. Remove from the oven
>> and arrange on a warm platter or on individual dishes. Note: The
>> vegetables and herbs may be varied. Substitute green beans or lima beans
>> for peas, use thyme or basil instead of oregano. Arni Exohiko is
>> frequently prepared using buttered waxed paper, parchment paper or
>> aluminum foil rather than with phyllo.
>
> Two questions:
>
> 1. Is this finger food?
>
> 2. would you need to warn the diners about the bone in the lamb chop?*
>
> * In general, I'm of the view that foods are allowed to contain bones and
> whole spices -- things which are there to lend flavor or shape to the food
> but which are not meant to be eaten. However, many [less-cosmopolitan]
> diners are horrified by the idea. Might be a worthwhile survey topic.
>
> Bob

No, you don't pick it up and eat it like a pasty or a burrito.
You put it on a plate and cut up the food with your knife and
fork as you eat it, just as if you had just served the same
items directly on a plate. But, of course, you cut open the
phyllo to get to the stuff inside and eat it along with the filling.
Of course, it you use foil or whatever you don't eat that - just tear
it open to reveal the stuff inside. Of course you can always use
a boneless cut of meat if you're that worried about it. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?