|Photo: Turkish lamb, feta & spinach melts recipe|
Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.
To Prep 0:10
To Cook 0:45
2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds
400g lamb mince
185ml (3/4 cup) water
2 tbs tomato paste
1 tbs currants
3 pieces Lebanese bread
100g Greek-style feta
60g baby spinach leaves
Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.
Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.
Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.
Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.
Australian Good Taste – April 2008 , Page 63
Recipe by Cynthia Black
Photo: Turkish lamb, feta & spinach melts
Photography by Mark O’Meara