Lamb Patties with Pitta

Thursday, 18 July 2013

I love summer. I love not wearing any makeup, I love the good mood the sun puts people in and I love the fresh flavours that are all up in summer food's business. These lamb patties are all about summer. I adapted a Nigella recipe for these bad boys, and she describes them as 'think hamburger, Middle-Eastern style'. As usual, she is spot on. Exotic yet honest flavours are crammed into a pitta that is bursting with loads of extra goodness. We're talking sliced red peppers, hummus, fresh mint and the rest of it. They are definitely one of my favourite dishes and are such fun to eat. Finger food is fun and means less washing up. Win, win, winning.
Putting this dish together is also super easy so you don't need to waste too much time in the kitchen whilst the sun is shining down on us. I also think it would be fairly awesome deconstructed. I'm thinking layer everything up on top of the pitta and work your wonderful way down from there. That means there is room for more salad and maybe a patty or two more...
For now, let's make it Nigella's way. She is onto something with these pittas.

For Lamb Patties with Pitta you will need (makes about 4 pittas):

For the patties:
25g bulgar wheat
250g lean lamb mince
1 clove garlic
2 tsp mixed herbs
2 tsp dried mint
zest 1 lemon

For the pittas:
4 pittas
1 Little Gem lettuce, chopped and shredded
Handful of fresh mint, chopped
1/2 red onion, finely sliced
150g hummus
150g natural yoghurt
2 tomatoes, quartered
1 lemon
1/2 tsp cumin

Begin my making your patty mix. Soak the bulgar wheat by covering it with boiling water and leaving it for 15 minutes. Drain the bulgar and add to a large bowl with the lamb, mixed herbs, mint, lemon zest and finely chopped garlic clove. Get your hands in there and mix until thoroughly combined.

Form into meatball shapes and chill for 20 minutes. I got 12 patties out of the mixture, 3 for each pitta.
Once chilled, fry the patties in a little olive oil until golden brown and cooked through. This will take 4-6 minutes on each side.

Whilst the patties are cooking, prepare your extras. By all means chuck whatever you want in as well. More lettuce? Go for it. Radishes you say? Why the hell not.

Toast each pitta and split open. Stuff with the lettuce, onions, tomatoes and a dollop of hummus in each too. 

Add in the patties, now a dollop of yoghurt, a sprinkling of fresh mint, pinch of cumin and spritz of lemon juice. Crack on with chowing down.
Warning: likely to end up with some of this on your hands and/or face. 


  1. This looks absolutely amazing and my belly growling at the thought of it! One for me to try out at the weekend!

    1. Enjoy, Sophie! Hope they are a highlight of your weekend xx

  2. I make something similar sometimes, more of a pitta bread filled with whatever I have at reach. I made one once with lamb mince with tomatoes, hummus, some yogurt, and salad. My boyfriend loved it so much he now calls them 'little parcels of joy'. Making it as a patty sounds like the next step =)

    Teffy || Teffys Perks Blog


    1. I think my boyfriend would agree with yours! The combination is great :) xx


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