Grilling: Middle Eastern Grilled Cheese

I was in dire need of a snack before waiting an hour for my butternut squash to grill properly. Luckily I had seen some amazing photos of a Middle Eastern Grilled Cheese on Tony Tahhan's blog recently, which forced me to make sure I had all the ingredients to make it on hand.

The recipe calls for Armenian string cheese to be placed in a pita, then sprinkled with dried mint and drizzled with olive before being grilled. Like almost all grilled cheese, it was quick and delicious, but the simple swapping of ingredients brought a whole new life to this tried-and-true standard, getting me to thinking about what else can be done with the seemingly mundane.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

Middle Eastern Grilled Cheese

Adapted from Tony Tahhan

Grilling: Middle Eastern Grilled Cheese

About This Recipe

This recipe appears in: This Week in Recipes


  • Pita bread, with pockets
  • Armenian string cheese, sliced
  • Dried mint
  • Extra virgin olive oil


  1. 1

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. (This can also be cooked on a stove top or panini press.)

  2. 2

    Cut open the pita and place slices of the string cheese inside. Sprinkle the dried mint over the cheese and drizzle with extra virgin olive oil.

  3. 3

    Grill the pita until golden brown and the cheese has melted.


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