Project Description

Moroccan Lamb Sliders with Fetta & Pickled Red Onion

  • Serves 12
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes


  • 1 large red onion, thinly sliced
  • ¼ cup (60ml) red wine vinegar
  • 1 tbs caster sugar
  • 1 tsp sea salt flakes
  • 400g lamb mince
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground allspice
  • 2 tsp olive oil
  • 12 small soft bread rolls, split
  • 100g Lemnos Persian fetta, crumbled
  • ¼ cup round mint leaves
  • ¼ cup coriander leaves


  1. Combine the onion, vinegar, sugar and salt in a medium bowl. Set aside for 30 minutes to marinate. Drain well.
  2. Meanwhile, combine the lamb, cinnamon, cumin, coriander and allspice in a medium bowl. Use your hands to combine. Divide into 12 even portions. Shape into an 8cm round patty. Place on a plate in the fridge for 30 minutes to rest.
  3. Heat oil in a large frying pan over medium high heat. Add lamb patties; cook for 3 minutes each side or until browned and cooked through.
  4. Divide the lamb patties among bread rolls. Top with onion and sprinkle with fetta, mint and coriander leaves. Serve immediately.