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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 |
Ingredients
- Pita bread, with pockets
- Armenian string cheese, sliced
- Dried mint
- Extra virgin olive oil
Procedures
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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.)
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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.
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3
Grill the pita until golden brown and the cheese has melted.
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