Turkish · Dinner
Spiced Lamb Sausage Board (High-Protein)
Grilled lamb merguez-style sausage patties sit on a board with garlic-spiked labneh, warm white beans, cucumber and tomato, alongside toasted pita. Cumin, sumac and Aleppo-style chili season the lamb, while a lemony white bean mash and extra labneh push protein well past a standard mezze board.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
693Calories
52.3gProtein
31.8gFat
52.1gCarbs
5.8gSugar
9.6gFiber
1584mgSodium
146mgChol
13.4gSat Fat
1180mgPotassium
280mgCalcium
6.4mgIron
2.9mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Combine ground lamb with cumin, sumac, Aleppo chili, paprika, one minced garlic clove and 1/4 tsp salt; mix gently and shape into 2 small oval patties.
2
Rest
Cover patties and let sit at room temperature for 10 minutes.
3
Sear
Heat 1/2 tsp olive oil in a small skillet over medium-high heat. Sear patties 3–4 minutes per side until deep brown crust forms and centre reaches 160°F (71°C).
4
Simmer
In a small saucepan over medium-low heat, warm beans with one minced garlic clove, lemon juice and 1/2 tsp olive oil for 4–5 minutes, mashing lightly until creamy.
5
Build
Stir one minced garlic clove and remaining 1/4 tsp salt into labneh until evenly streaked through.
6
Plate
Arrange seared lamb patties, warm bean mash, garlic labneh, sliced cucumber and tomato wedges on a board; tuck warm torn pita alongside and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g ground lamb
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp Aleppo-style chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 6 cloves6 cloves garlic
- 1 tsp1 tsp salt (divided)
- 240g240g cannellini beans, drained (about a third of a 15.5 oz can)
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil, for cooking and beans
- 160g160g labneh
- 130g130g cucumber
- 100g100g tomato
- 22 small pita (120g)
- 2 tbsp2 tbsp parsley
