Middle Eastern grilled Kashkaval cheese sandwich recipe
The recipe has ingredients like zaatar, olive oil, paired with labneh or Greek yoghurt
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 1 |
2 slices of sourdough bread
1 tbsp zaatar
1 tbsp olive oil
2 slices of Kashkaval cheese
1 sprig of fresh mint leaves
1 cucumber, sliced
1 tomato, sliced
1. Firstly, combine the zaatar powder with olive oil and mix it into a smooth paste.
2. Coat the bread slices with the paste – four sides in total – with this mix.
3. Next, on a flat iron griddle, toast the bread slices on a medium flame.
4. Place the kashkaval cheese (a cheese made of cow's milk, sheep's milk or both) over it and combine the two slices of bread to form a sandwich. Toast until golden brown or until the cheese melts.
5. Serve it hot with sliced cucumber and tomato, sprinkle with mint leaves for a hearty meal. Enjoy!
Note: You can also substitute the cheese with any Arabic cheese of your choice and add Ajvar Balkan sauce for tang.
Recipe courtesy: Yazan Abu Ghazaleh, Jordanian expatriate who works as a private chef and consultant in Abu Dhabi
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