This is the sandwich you make when you are feeling hungry! The oiliness of the lamb is offset nicely by the salty feta, cool cucumber and creamy tahini yoghurt. Make it fun for kids by opening up the pita pockets and hiding the meatball treasure inside.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g lamb mince
- 1 egg
- 1 tsp ground sumac
- ½ cup chopped flat-leaf parsley
- 100g feta cheese, plus extra to garnish
- 2 tbsp toasted pine nuts
- 2 tbsp olive oil
- ½ cup Greek-style yoghurt
- 1 tbsp tahini
- Juice ½ lemon
- Salt & pepper
- 4 pita pocket flatbreads
- 1 Lebanese cucumber, peeled into strips
- ½ red onion, thinly sliced
Method
- Place lamb mince, egg, sumac, parsley, feta and pine nuts in bowl. Mix well to combine. Shape into small meatballs about 2cm in diameter.
- Heat olive oil in large frying pan. Add meatballs and cook for 8-10 mins, turning occasionally to brown all sides. Set aside to cool slightly.
- Place yoghurt, tahini and lemon juice in bowl and mix briskly to combine. Season with salt and pepper and mix again.
- Spread on flat breads and top with a few meatballs. Garnish with cucumber, onion and extra feta. Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
