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Export 13 ingredients for grocery delivery
Step 1
To make the tahini yoghurt, combine the yoghurt, tahini and lemon juice in a small bowl. Taste and season with salt.
Step 2
Heat a non-stick frying pan over medium heat. Add onion, cumin, coriander and garlic and cook, stirring, for 5 mins or until onion is soft and mixture is aromatic. Remove from heat and set aside for 5 mins to cool.
Step 3
Combine the lamb, pine nuts, fresh coriander and onion mixture in a large bowl. Season with salt and pepper. Divide the lamb mixture into four equal portions and shape each into a 10cm patty.
Step 4
Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 5 mins each side or until golden brown and cooked through.
Step 5
To serve, preheat grill on high. Cut pide into 4 equal portions. Split each portion. Cook under preheated grill for 1 min each side or until toasted. Place pide, cut-side up, on serving plates. Top with lettuce, a patty and a dollop of yoghurt mixture.