Spicy lamb mince jaffle w/ soft labne spread

Name: Spicy lamb mince jaffle w/ soft labne spread
Prep time: 45 min
Total time: 45 min
Yield: Makes 4
Ingredients: 1 teaspoon cayenne pepper; 1 teaspoon salt flakes; 1 brown onion, finely diced; 8 slices white sandwich loaf; 500 g (1 lb 2 oz) Greek-style yoghurt; 2 garlic cloves, grated; 1 bird’s eye chilli, seeded and chopped; 500 g (1 lb 2 oz) minced (ground) lamb; 50 ml (1¾ fl oz) light olive oil; 1 tablespoon tomato paste (concentrated purée); 50 g (1¾ oz/⅓ cup) pine nuts, toasted; 1 teaspoon allspice; 3 tablespoons chopped fresh coriander (cilantro) leaves; 80 g (2¾ oz) unsalted butter, softened; 1 tablespoon chopped fresh flatleaf (Italian) parsley leaves; 500 ml (17 fl oz/2 cups) chicken stock

Preparation info

Makes
4

Difficulty
Easy
Ready in
45 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

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.

Ingredients

Bread

8 slices white sandwich loaf

Method

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.
In a large cast-iron or heavy-based saucepan, gently fry