Lebanon - One Sandwich - The Joy of Sandwiches (Page 4)

Cheese manoushe; topped with akkawi, halloumi, or mixed cheeses before baking.

Halloumi manoushe; topped with halloumi cheese.

Fava bean manoushe; topped with mashed fava beans.

Folded manoushe; edges folded over to create pocket or roll.

Cocktail manoushe; multiple toppings combined.

Manoushe for breakfast; the quintessential Lebanese breakfast.

Manoushe with egg; egg cracked on top before or after baking.

Awarma manoushe; topped with preserved lamb confit in fat.

Akkawi cheese manoushe; mild, salty white cheese.

Stuffed preserved eggplant; with walnuts, peppers, garlic.

Stuffed eggplant sandwich; baby eggplants stuffed with walnuts, red pepper, garlic, preserved in olive oil. Spread or eaten whole in bread.

Lebanese sausage sandwich; small lamb sausages flavored with pine nuts, often cooked in pomegranate molasses or lemon.

Sausages in yogurt; served with bread.

Sausages with eggs.

Green beans sandwich; stewed green beans with tomato.

Pickled turnips; pink from beet juice, essential side.

Grilled meat sandwich; various grilled meats.

'Meat with dough'; thin flatbread topped with spiced minced meat, similar to lahmacun. Rolled up or folded to eat.

Labneh sandwich; strained yogurt spread on bread, often with olive oil, mint, or za'atar.

Labneh balls preserved in olive oil; spread on bread.

Labneh with za'atar; classic breakfast combination.

Labneh with cucumber; refreshing.

Labneh with olive oil and bread; breakfast staple.

Liver sandwich; lamb or beef liver.