Spicy lamb mince jaffle with soft labne spread

Spicy lamb mince jaffle with soft labne spread

Chefs Eat Toasties Too
Brendan Homan

This lamb comes from a borek recipe from my wife, Cath, who is a Middle Eastern food expert. It’s easy to make, delicious and the pine nuts are a great addition. The spices and herbs are added last to keep things fresh.


Quantity Ingredient
8 slices white sandwich bread
500g greek-style yoghurt
1 teaspoon salt flakes
1 brown onion, finely diced
1 birds eye chilli, seeded and chopped
2 garlic cloves, grated
50ml olive oil
500g minced lamb
1 tablespoon tomato paste
500ml chicken stock
50g pine nuts, toasted
1 teaspoon cayenne pepper
1 teaspoon allspice
3 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh flat-leaf parsley leaves
80g unsalted butter


  1. Make the labne a day ahead. Mix the yoghurt with the salt and pour it into a sieve lined with muslin (cheesecloth) set over a plastic container. Leave to hang overnight to extract all of the whey. Transfer the thick labne to a plastic container and store in the refrigerator until needed. Discard the whey.
  2. In a large cast-iron or heavy-based saucepan, gently fry the onion, chilli and garlic in the oil for a few minutes over medium heat until translucent. Raise the heat to medium–high and add the lamb. Brown it off and mix with a wooden spoon until all the juices have evaporated. Just as the meat starts to catch on the bottom of the saucepan, add the tomato paste and fry for another minute or so. Add the chicken stock to deglaze the pan and stir. Reduce the heat to low and simmer gently for about 10 minutes or until all the liquid has evaporated. Remove from the heat and leave to cool. Add the pine nuts, spices and herbs and mix well.
  3. Preheat a jaffle maker. Butter one side of each of the slices of bread. Assemble your four sandwiches directly in the jaffle maker (two at a time if that is the size of your machine). Place the bread slices, butter side down, in the jaffle maker and add 3–4 heaped tablespoons of spicy lamb. Spread to just inside the edges of the bread. Top with the remaining slices of bread, buttered side up. Close the jaffle maker and cook until the sandwiches are golden brown and sealed. Serve with the labne as a spread.

Pro tips

  • Labne is simple to make. It’s so good rolled into balls, coated in chopped herbs or dukkah and used on a mezze plate. It is used here as a sort of dip, or spread, for the lamb jaffles.
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