Ingredients
1 cup natural yoghurt
For the yoghurt dip (tzatziki)
1 Lebanese cucumber
medium, seeds sliced out and then finely diced. For the yoghurt dip (tzatziki)
1/2 small lemon
juiced. For the yoghurt dip (tzatziki)
1 clove large garlic
minced. For the yoghurt dip (tzatziki)
2 sprigs fresh mint
finely chopped. For the yoghurt dip (tzatziki)
500g lamb mince
For the lamb mince patties
100g Danish-style feta
For the lamb mince patties
1 egg
For the lamb mince patties
3 sprigs fresh mint
finely chopped. For the lamb mince patties
1/2 small lemon
juiced. For the lamb mince patties
1 Lebanese bread wraps
packet of 8
1 dash olive oil
for frying
Equipment
- 1 medium bowl
- 1 large bowl
- 1 medium frying pan
Instructions
- Start by making the tzatziki. Mix all tzatziki ingredients (yoghurt, cucumber, lemon juice, garlic, mint) together in a medium bowl. Then taste and add more lemon juice or salt as you see fit.
- Cover and keep the tzatziki in the fridge to let flavours infuse, until you are ready to eat.
- To make the patties, mix all patty ingredients (lamb mince, feta, egg, mint, lemon juice) together really well in a large bowl. Don't be afraid to get your hands in and squeeze everything together!
- Divide mince mixture into half, then half again and so on until you have 8 portions – if they’re all evenly sized they’ll cook at an even time.
- Roll each portion between your hands into logs, then pat flat into slim rectangular shaped patties.
- Bring a dash of olive oil to a moderately high heat in a medium frying pan. Sear one side of the patties, then the other, so that they get a nice even brown and crunchy coating.
- Turn heat down to low and cook on one side for about 5 minutes and then the other side for 3 minutes, or until no longer pink on the inside.
- Place a patty into the centre of a Lebanese bread, generously dollop over tzatziki, then roll the bread up and serve.
Notes
Tip
This is lovely served with leafy greens, more fresh sliced cucumber, sliced tomato, thinly sliced red onion or some snow pea sprouts.
Variation
Serve as a hamburger rather than a wrap with caramelised onion and a mixed lettuce and mint salad.
Storage
Serve the leftovers for lunch the next day, with some brown rice or a small tin of chickpeas and extra crumbled feta.
