Greek lamb buns with salad and tzatziki

This food tastes extra good in the summer. If you do not get lamb dough, you can use regular minced meat instead.


3 dl yogurt natural, Greek type

1/2 gherkin, grated coarsely, added a little salt and drained for 15 min. in colander

Mix and season with finely chopped mint, garlic, pepper and lemon. The tzatziki only gets better from being left in the fridge for a few hours.

The lamb balls:

650 gr lamb dough

1 tbsp

1/2 ts pepper

2 dl cream

1 beaten egg

1 finely chopped onion

1 ss paprika powder

Slightly finely chopped parsley leaves

1 teaspoon dried oregano

Everything is kneaded together. I usually fry a sample bowl and taste if more spices are needed. Form small buns. Place them on a baking tray with a little oil and bake them at 200 degrees until they get a nice color and are cooked through without them being dry. Baking time depends on the size of the bowls.


1 small head finely shredded lettuce

1 glass of feta cheese incl. the marinade

1 small red onion in thin strips

10 mini tomatoes divided into two or four

1/2 cucumber into small cubes

1 dl sliced black olives

Mix the ingredients and set aside for a few minutes, so the marinade can add flavor to the rest of the ingredients.

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