Spiced Lamb with Feta & Bean Purée

bowl Serves 6


  • lamb mince
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 cloves garlic, peeled and finely chopped
  • 2 slices 2cm thick white bread soaked in a little milk and mashed
  • milk, to soak bread in
  • salt to season
  • pepper to season
  • 2 cans butter beans, drained
  • 4 Tbsp extra virgin olive oil plus extra for frying
  • 2 Tbsp sesame oil
  • juice and finely chopped zest of 1 lemon
  • 2 Tbsp chopped parsley
  • 6 turkish buns or 6 pita bread, warmed when needed
  • a handful of baby cos leaves
  • 3 tomatoes, cored and sliced
  • ½ cucumber, thinly sliced
  • 200 g feta, crumbled
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  • 1. Put the mince, cinnamon, cumin, garlic and the soaked bread into a bowl and mix well. Season well and form into 6 patties. Set aside.

  • 2. Put the butter beans, olive oil, sesame oil, lemon juice and zest and parsley into a food processor and process until smooth. Taste & season.

  • 3. Heat a little extra virgin olive oil in a frying pan and cook the patties for about 4 minutes on each side or until cooked through.

  • 4. Spread plenty of the bean purée on the inside of each warmed Turkish or pita bread, stuff with a patty, cos leaves, tomatoes, cucumber, feta & serve.

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