Back to Recipe Menu

Middle Eastern lamb & feta toasts


  • Heat a little oil in a large pan and gently saute the onion and garlic. Add the harissa and briefly cook to toast, continually stirring. Then add the mince with a little more oil, if necessary, and cook until the meat is sealed, breaking up with a wooden spoon as you do so.
  • Add the tomatoes, soy, sundried tomato tapenade, seasonings and ½ cup stock to the pan. Stir and bring to the boil. Then turn the heat right down and simmer for about 15-20 mins until thick and fragrant, adding more stock as needed. Taste for seasoning. 
  • Grill or toast bread.
  • To serve, place the bread on individual plates and top with the mince, a little feta and mint.


  • olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tspn harissa (or any Middle Eastern spice paste)
  • 500 gm minced lamb
  • 2 cans diced tomatoes
  • a good splash a soy sauce
  • 1 heaped tspn sundried tomato tapenade
  • sea salt & freshly ground pepper
  • ½-1½ cups chicken stock
  • 4 thick slices sourdough bread
  • feta cheese, crumbled
  • fresh mint leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm