These lamb patties were inspired by the spices used in a very special old recipe that I have for a type of meat turnovers, called Sambusik. The original recipe, credited to Rachel Gabes of Bagdad, was typically made with chicken or ground beef and served fried or baked in a pastry dough as part of the holiday meal on Purim. In this recipe, I used those same spices to create these decidedly delicious, and slightly exotic tasting patties. I’m sure your whole family will love them. They are even more wonderful when served with a dollop of Greek yogurt on the side!
Yield: 9 patties
Serving size: 1 patty
Ingredients:
- 2 lb. ground lamb
- 2 large eggs
- 2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground black pepper
- 1/4 tsp. ground turmeric
- 2 pinches of ground ginger
Directions:
- Place all the ingredients into a large bowl. Mix everything very well. Make sure the meat, eggs, and seasonings are fully incorporated and evenly disbursed.
- Using wet hands, form the meat into 9 patties of equal size.
- Cook the patties in an air fryer for approximately 6 minutes on each side at 400° F. If you don’t have an air fryer, you can cook the patties under the broiler on a lined baking sheet, flipping the patties halfway through the cooking time.
- The finished patties should moist and lightly golden brown on the outside, with no pink in the center.
- Serve hot.
