Eid Celebration Lamb and Pomegranate Panini

Name: Eid Celebration Lamb and Pomegranate Panini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) ground lamb; ½ large (100 g) yellow onion, finely diced; 2 cloves (6 g) garlic, minced; 1 tsp (2 g) ground cumin; ¼ tsp (½ g) ground cinnamon; ¼ tsp (½ g) ground allspice; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil; 3 tbsp (45 ml) pomegranate molasses; ½ cup (120 g) plain Greek yogurt; 8 oz (225 g) halloumi cheese, sliced into ¼-inch (6 mm) thick slabs; ¼ cup (15 g) fresh mint, leaves, roughly torn; ½ cup (80 g) pomegranate seeds; 4 pieces naan or pita flatbread, split horizontally or left whole depending on size; 1 tbsp (14 g) unsalted butter, softened, for grilling

From the MyKitchenBank Kitchen

A festive Middle Eastern panini celebrating Eid with spiced ground lamb, tangy pomegranate molasses, grilled halloumi cheese, and fresh mint on warm flatbread. The lamb is seasoned with warm spices and caramelized until golden, then layered with cooling yogurt and pomegranate molasses for bright acidity. Perfect for holiday gatherings or special occasion meals.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 panini

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Steps

Before you start

Preheat a panini press or griddle to medium-high heat (about 375°F / 190°C)
Have all fillings prepared and ready to assemble quickly
Pat lamb dry to ensure even browning and crispness

1
Brown the lamb
- Heat olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Add the ground lamb and break it apart with a wooden spoon, cooking until it is no longer pink and begins to brown at the edges, 5–6 minutes.
- The lamb should develop golden-brown color on the meat pieces and reach an internal temperature of 160°F (71°C) on a meat thermometer.
- Drain excess fat if needed, leaving about 1 tablespoon in the pan.
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Ready when: Lamb is browned with no pink remaining and registers 160°F (71°C) on a meat thermometer
Tip: Break the lamb into small crumbles as it cooks so it browns evenly and quickly. Use a meat thermometer to confirm it has reached the safe internal temperature.
2
Add aromatics and spices
- Add the diced onion and minced garlic to the lamb and cook for 1–2 minutes, stirring frequently, until fragrant and the onion softens slightly.
- Sprinkle in the cumin, cinnamon, allspice, kosher salt, and black pepper.
- Stir well to coat the lamb evenly with the spices and cook for another minute until the spices bloom and release their aroma.
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Ready when: Onion is translucent and spices smell warm and aromatic
Tip: Toast the spices for just 1 minute so they become fragrant without burning; burning makes them bitter.
3
Finish the lamb mixture
- Reduce heat to medium-low and add 2 tablespoons of the pomegranate molasses to the lamb.
- Stir well and let it cook gently for 1–2 minutes so the lamb absorbs the molasses.
- Taste and adjust seasoning if needed.
- Transfer the lamb to a small bowl to cool slightly, about 2–3 minutes.
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Ready when: Lamb is glossy and coated with molasses, cooled enough to touch
Tip: Cooling the lamb slightly prevents the halloumi from melting too fast when the panini is grilled.
4
Prepare the yogurt mixture
- In a small bowl, stir together the Greek yogurt and remaining 1 tablespoon of pomegranate molasses until evenly combined.
- Set aside.
5
Assemble the panini
- For each panini, open a piece of flatbread or split it horizontally if thick.
- Spread about 2 tablespoons of the pomegranate yogurt on the inside of the bottom half.
- Top with about 3–4 ounces (85–115 g) of the spiced lamb mixture, then add one slice of halloumi.
- Scatter about 1 tablespoon each of torn fresh mint and pomegranate seeds over the cheese.
- Cover with the top half of the bread.
- Repeat for the remaining 3 panini.
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Ready when: All four panini are assembled and ready to grill
Tip: Don't overfill the panini or the fillings will squeeze out when you press it. Build layers in this order: yogurt, lamb, cheese, herbs and seeds, so the yogurt acts as a seal.
6
Butter and grill the paniniOven 375°F / 190°C
- Lightly brush the outside of each assembled panini with softened butter on both the top and bottom.
- Place the panini press or griddle over medium-high heat (about 375°F / 190°C).
- Once it is hot, carefully place the panini on the hot surface.
- If using a panini press, close the lid and grill for 3–4 minutes.
- If using a griddle, place a heavy skillet or press on top of the panini to weigh it down and grill for 2–3 minutes, then carefully flip and grill the other side for another 2–3 minutes until golden brown.
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Ready when: Bread is golden brown and crispy, cheese is soft and beginning to melt slightly
Tip: Don't press too hard on the panini or the filling will squeeze out; a gentle press is enough. Watch for any leaking and rotate if needed to ensure even browning.
7
Rest and serve
- Remove the panini from the grill and let them rest on a cutting board for 1–2 minutes before serving.
- This allows the cheese to set slightly so it doesn't spill out when you bite into it.
- Slice in half if desired and serve warm.
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Ready when: Panini are still warm and cheese is set but soft inside
Tip: Serve immediately while warm; these panini are best enjoyed fresh from the grill.

Good to know

Tips

Pomegranate molasses is a staple in Middle Eastern cooking and can be found at specialty stores, online, or in many supermarkets with international sections. It adds authentic tanginess that citrus alone cannot replicate.
For a spicier version, add ¼ to ½ teaspoon of cayenne pepper or red pepper flakes to the lamb mixture during the spice step.
If pomegranate seeds are out of season, substitute with diced fresh cucumber, pickled onions, or roasted red peppers for textural contrast.
Make this recipe vegetarian by replacing the lamb with cooked lentils or crumbled tofu seasoned with the same spice blend and pomegranate molasses.

Make ahead

You can prepare the spiced lamb mixture and pomegranate yogurt up to 4 hours ahead and refrigerate separately. Assemble and grill the panini just before serving for the best texture.

Storage & reheating

Store leftover panini in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes until warm throughout. Do not microwave, as this will make the bread tough. The panini is best served fresh.

Substitutions

halloumi cheese → fresh mozzarella or kasseri cheese. Halloumi has a high melting point that keeps its shape when grilled, but mozzarella or kasseri will create a creamier texture if you prefer softer melted cheese.
pomegranate molasses → 2 tbsp (30 ml) fresh lemon juice mixed with 1 tbsp (15 ml) balsamic vinegar. This combination mimics the tangy, slightly sweet flavor of pomegranate molasses if the authentic ingredient is unavailable.
naan or pita flatbread → ciabatta rolls or pita bread. Ciabatta or thick pita will give a different texture but will still work well for this sandwich and can be split and grilled the same way.
plain Greek yogurt → labneh (strained yogurt) or whipped goat cheese. Both are tangy, creamy bases that pair beautifully with pomegranate molasses and lamb.