Spicy lamb mince jaffle w soft labne spread

Preparation info
  • Makes


    • Difficulty


    • 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.



  • 8 slices white sandwich loaf


  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