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Spiced lamb, date, pine nut and feta melts
Makes 8 Starters and mains
Ingredients
- 2tbsp vegetable oil
- 1 large onion, blitzed in a food processor or very finely chopped
- 500g minced lamb (20% fat)
- 3 heaped tsp ground cinnamon
- 2 heaped tsp garlic powder
- 1⁄2tsp cayenne pepper
- 200g dates, pitted and finely chopped
- approx. 30g flat-leaf parsley, very finely chopped
- juice 1/4 lemon
- 75g pine nuts
- 3tbsp clear honey
- 8 mini flour tortilla wraps
- 2 x 200g blocks feta cheese, crumbled
- 1tsp pul biber
Method
Place a large frying pan over a medium-high heat and drizzle in the vegetable oil. Add the onion and cook for a few minutes until soft and golden. Add the minced lamb and immediately begin breaking to avoid clumps. Turn the heat up to high, add the cinnamon, garlic powder, cayenne and a generous amount of pepper and stir until the meat is well coated in the spices. Continue cooking until the meat is fully cooked.
Remove the pan from the heat and stir in the dates, parsley, lemon juice, pine nuts and honey, then season the mixture with a generous amount of salt, mix well and set aside to cool completely.
Preheat your grill or oven to its highest setting. Line a large baking tray with baking paper and lay the wraps on the tray (you may need to do this in 2 batches). Divide the lamb mixture into 8 equal portions and spread a portion onto each wrap. Sprinkle each generously with crumbled feta and place under the grill or in the oven for 6–7 minutes, until the cheese browns. Sprinkle the pul biber on top and serve immediately.
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