Prep 10 mins
Cook 5 mins
This sandwich goes waaay over the top! From a local restaurant which sadly does not offer this sandwich on their menu anymore. The restaurant did not skimp on the cheese either. I think the restaurant's manager said they lost their local supplier. It's also been a long time since I tried this that I don't remember if the restaurant added herbs to the sandwich (if they did it was a light sprinkle of dried parsley or oregano). I, however, and thankfully I might add, found Syrian cheese recently at our local Middle Eastern store. I can't tell you the exact type of cheese it is other than describing it as hard/semi-hard, strongly flavored, white and salty. It could very well have been jibne baida which is what was used for this recipe. If anyone out there knows and is more familiar with Syrian cheese, could you please set me straight? Yes, three ingredients-ok, technically four!
- 1 (6 inch) pita pockets
- 2 -3 slices syrian cheese (read ^Intro)
- extra virgin olive oil
- dried parsley or dried oregano, for garnish
- Set oven to BROIL.
- Cut pita pockets in half.
- Divide the cheese and stuff in the pockets. Drizzle extra virgin olive oil on the cheese and pita.
- BROIL just until pita starts to brown and cheese barely begins to melt. *WATCH* broiling carefully!
- If desired, sprinkle sandwich with parsley or oregano.
What wonderful treat this grilled cheese sandwich was! Started with trying to find out what Syrian cheese is and after some internet searching and talking to a deli that specializes in imported meats and cheeses found out it is a salty styled farm cheese. The cheese softened to a nice gooey stingy texture and the olive oil, parsley and oregano made the perfect accent to its salty goodness. Beware these sandwiches are very addictive. Thanks for the post.
I went scouring around for the cheese, and couldn't find it, but a Muslim person said if I could substitute a mildly spicy flavoured hard goat cheese, then that was a good enough substitute, which is what I did. It turned out to be pretty good, and I've always enjoyed using pita as a type of bread for the sandwhich. And the dried parsley and oregano was a nice touch too.