Lebanon - One Sandwich - The Joy of Sandwiches (Page 3)

Cheese rolls; phyllo pastry rolled around cheese, fried.

Slow-cooked lamb, shredded, in bread.

Dibs rumman; thick, tangy-sweet syrup for meats and salads.

Pita bread; common pocket bread for sandwiches.

Cheese steak with Lebanese touches.

Raw meat sandwich; raw lamb or beef (similar to kibbeh nayyeh) in bread.

Nabulsi cheese; brined white cheese, sometimes with black caraway seeds.

Mutabal in bread; eggplant dip with tahini.

Muhammara in bread; spicy red pepper and walnut spread.

Warm hummus with whole chickpeas; looser texture than regular hummus.

Traditional mountain bread wraps; using markouk.

Lentils and rice in bread; with caramelized onions.

Mashed potato with eggs sandwich; traditional dish in bread.

Mixed grill sandwich; combination of grilled meats.

Lebanese flatbread with toppings; dough pressed flat, topped with za'atar, cheese, or meat, baked in wood-fired oven. The quintessential ...

Za'atar manoushe; the classic. Dough spread with za'atar (wild thyme, sumac, sesame seeds) mixed with olive oil. Earthy, tangy, aromatic.

Za'atar and cheese manoushe; half za'atar, half cheese, or mixed.

Sujuk manoushe; topped with spicy Armenian-style sausage.

Shanklish manoushe; topped with aged, spiced cheese (shanklish) with tomato and onion.

Shakshuka manoushe; eggs in tomato sauce on flatbread.

Muhammara manoushe; topped with spicy red pepper and walnut spread.

Meat manoushe; topped with spiced ground lamb or beef with tomato, onion, pine nuts.

Meat pie manoushe; similar to lahmacun, thin crust with meat topping.

Kishk manoushe; topped with kishk (fermented bulgur and yogurt powder) mixed with tomato and onion. Tangy, unique flavor.