• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g lamb mince

  2. 1 cup fresh breadcrumbs

  3. 1 egg, lightly beaten

  4. 1 tablespoon harissa paste,

  5. 1 teaspoon extra 2 garlic cloves, crushed

  6. 1 teaspoon ground cinnamon

  7. 1 tablespoon oil

  8. 1/3 cup mayonnaise

  9. 4 Lebanese breads, halved

  10. (see tip)

  11. 50g mixed leaves

  12. cup feta, crumbled

  13. 1 tablespoon olive oil

  14. 1 small eggplant, finely chopped

  15. 2 large tomatoes, finely chopped

  16. cup fresh mint leaves, chopped

Instructions Jump to Ingredients ↑

  1. In a bowl combine mince, breadcrumbs, egg, harissa, garlic and cinnamon. Mix well and season to taste. Shape into 8 even-sized flattened patties. Arrange on tray, cover and chill until required.

  2. SALSA: Heat oil in a large frying pan on medium. Saute eggplant for 5-6 minutes, until softened and lightly browned. Allow to cool. Transfer to a bowl, stir in tomato and mint. Season to taste.

  3. Heat oil in a large frying pan on medium. Fry patties in two batches 5-6 minutes each side, until cooked through. Drain on paper towel.

  4. In a small bowl, combine mayonnaise with extra harissa. Fold each piece of bread in half. Top each with mixed leaves, a patty, mayonnaise and salsa. Crumble feta over to serve.

  5. TOP TIP Alternatively, place filling on half the bread and fold bread over to enclose filling.

  6. Spread Lebanese bread with hummus dip, if liked.


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