Nabulsi Cheese Sandwich
Nabulsi is a two-state cheese: cold it squeaks and gives salt, griddled it slumps and pulls into short threads. The nigella seeds and mahleb brine are what make the roll its own, not a plain jibneh.
Pocket Sandwiches
Step into the exciting realm of Pocket Sandwiches in our dedicated category! Journey through the world of these compact, on-the-go delights, from the iconic Hot Pockets to the traditional Cornish Pasty. Uncover the magic behind a well-stuffed pocket sandwich and the endless possibilities it offers. Whether you prefer a crispy crust or a fluffy bread exterior, there's a pocket sandwich for everyone.
Mfarakeh Sandwich (ساندويش مفركة)
Mfarakeh is named for a verb, farak, to rub: egg broken into crumbles around fried potato and scooped into khubz. The crumbling technique is medieval; the potato a 19th-century arrival.
Lahm b'Ajeen (لحم بعجين)
'Meat with dough'; thin flatbread topped with spiced minced meat, similar to lahmacun. Rolled up or folded to eat.
Kibdeh Sandwich (ساندويش كبدة)
One bird, one liver: Lebanon's kibdeh sandwich runs on the rotisserie counter's surplus, seared hard in seconds with garlic and lemon, rolled into khubz with mint and raw onion against the iron.
Kibbeh Sandwich (ساندويش كبة)
Lebanon's feast croquette goes to the street: fried kibbeh crushed flat into khubz over labneh, with mint, lemon, and beet-pink pickled turnip, so every bite gets crisp shell and spiced core together.
Kibbeh Nayyeh Sandwich (كبة نية)
Kibbeh nayyeh is raw lamb or mountain goat kneaded with fine bulgur and kammouneh spice, scooped into bread with onion, mint, and olive oil. Ground that morning, eaten by night.
Kibbeh Makli (كبة مقلية)
Fried kibbeh sandwich; torpedo-shaped fried kibbeh.
Kibbeh b'Laban (كبة باللبن)
Kibbeh in yogurt; served with bread for scooping.
Jibneh w Zaytoun (جبنة وزيتون)
Jibneh w zaytoun is the Levantine breakfast pairing folded into bread: white cheese against olives, two brined things balanced by oil and za'atar, the olive far older than the bite.
Jibneh w Zaytoun (جبنة وزيتون)
Cheese and olives breakfast.
Jibneh Sandwich (ساندويش جبنة)
The jibneh sandwich is the Levantine cheese default, and most of its work is a soak: brined Akkawi rinsed of salt until it tastes of milk again, then carried cold or warmed in good bread.
Jibneh Majdouleh (جبنة مجدولة)
Braided cheese sandwich; string cheese-like braided cheese.
Jibneh b'Banadoura (جبنة بالبندورة)
Cheese with tomato sandwich.
Jibneh Baladi (جبنة بلدي)
Local cheese sandwich; village-style cheese.
Jibneh Baida (جبنة بيضا)
White cheese sandwich; fresh white cheese.
Jibneh Akkawi (جبنة عكاوي)
Akkawi cheese sandwich; mild, white, slightly salty.
Halloum Sandwich (ساندويش حلوم)
The halloum sandwich poses one question the cheese is built to answer: grill it hard until it squeaks and golds, or fold it raw and milky into khubz with tomato and mint.
Halloum Meshwi (حلوم مشوي)
Grilled halloumi sandwich; charred halloumi with tomato, mint.
Fatayer (فطاير)
Savory filled pastries; triangular or boat-shaped pastries with various fillings.
Fatayer Sabanekh (فطاير سبانخ)
The spinach for fatayer sabanekh is wrung nearly dry before it is sealed in dough: the water it would give up as steam splits the seams in the oven. A Lebanese Lenten triangle, bright and tart.
Fatayer Lahmeh (فطاير لحمة)
Meat fatayer; with spiced ground lamb.