Kasim Hardaway

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Kitchen Essentials

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Here is my love letter to Lebanon in culinary form: the Lebanese grilled cheese. It’s creamy, a bit nutty & made with a trio of cheeses – mozzarella, American & muenster. It has some extra flair thanks to labneh & za’atar but comes together just as quickly as any other grilled cheese.

Let’s dive into this creation!

Za’atar is the star of this grilled cheese. If you’re not familiar with za’atar, it is a Middle Eastern spice blend most often composed of herbs (thyme, oregano, marjoram), sesame seeds & sumac. It’s nutty, crunchy & a bit earthy.

The blend differs based on what Middle Eastern country you source it from but in Lebanon it typically includes more sumac, giving it a distinct color.

Labneh > yogurt, no ifs ands or buts. Labneh is another Middle Eastern ingredient. It’s a strained yogurt; in comparison to its traditional counterpart, it is much thicker.

Often used in savory applications, it works as a binder in this recipe. We mix shredded mozzarella, salt, parsley & za’atar with it to create a delicious paste. Slapped right in the middle of our grilled cheese, it adds additional creaminess & texture.

Try it, I'm sure you'll love it. 

Lebanese Grilled Cheese

Spread 1/2 tablespoon of butter on one side of each slice of bread then sprinkle lightly with za’atar. Set aside.

In a bowl, mix mozzarella, labneh, salt, parsley & za’atar. It should come together like a thick paste.

Spread the mixture on the non-buttered side of two slices of bread. Next, stack cheeses on top of each slice of bread –– 2 slices of each: american & muenster.

Melt 1 tablespoon of butter in a pan over medium-low heat.

Add sandwich & cook until golden brown, a total of ~4 minutes, flipping once. Repeat with other sandwich. Serve hot.

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