📝 About This Recipe
Kellaj is a beloved Lebanese street food and a staple of the 'Hot Mezze' table, featuring thin pita bread stuffed with a rich, salty cheese blend and grilled until shatteringly crisp. This recipe captures the perfect balance of gooey, melted cheese infused with the aromatic scent of dried mint and a hint of heat from Aleppo pepper. It is a simple yet luxurious dish that celebrates the Mediterranean love for fire-kissed bread and artisanal cheeses.
🥗 Ingredients
The Bread
- 4 large pieces Lebanese Pita Bread (thin, double-layered style)
The Cheese Filling
- 250 grams Akkawi Cheese (desalted and shredded)
- 150 grams Halloumi Cheese (grated for saltiness and texture)
- 100 grams Fresh Mozzarella (shredded for extra meltability)
- 1 teaspoon Dried Mint (crushed)
- 1/2 teaspoon Aleppo Pepper (or red chili flakes for a mild kick)
- 1/2 teaspoon Black Seed (Nigella Sativa) (optional, for authentic earthy flavor)
The Basting Oil
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 clove Garlic (finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
For Serving
- 2 Fresh Tomato (sliced into wedges)
- 2 Persian Cucumbers (sliced)
- 1 bunch Fresh Mint Sprigs (for garnish and eating)
👨🍳 Instructions
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1
If using traditional Akkawi cheese, slice it and soak it in cold water for at least 2 hours, changing the water every 30 minutes to remove the excess brine. Drain and pat very dry before shredding.
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2
In a medium mixing bowl, combine the shredded Akkawi, grated Halloumi, and shredded Mozzarella. Mix thoroughly until the cheeses are evenly distributed.
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3
Season the cheese mixture with the dried mint, Aleppo pepper, and black seeds. Toss well to ensure the aromatics are folded in.
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4
In a small ramekin, whisk together the extra virgin olive oil, minced garlic, and chopped parsley to create your basting oil.
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5
Carefully open the pita breads. You can either cut them in half to make semi-circles or carefully separate the two layers halfway to create a pocket.
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6
Stuff each pita generously with the cheese mixture. Aim for an even layer about 1/2 inch thick; do not overstuff or the bread will tear.
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7
Lightly brush the exterior of the stuffed pita on both sides with the garlic-parsley olive oil.
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8
Preheat a cast-iron grill pan over medium-low heat. Alternatively, you can use an outdoor charcoal grill for a smoky finish.
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9
Place the pitas on the grill. If using a pan, you can place a heavy weight (like another pan) on top to press them down, ensuring maximum contact.
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10
Grill for 3-4 minutes on the first side until golden brown grill marks appear and the bread becomes crispy.
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11
Flip carefully using a wide spatula and grill for another 3-4 minutes. The cheese should be completely melted and bubbling at the edges.
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12
Remove from heat and let them rest for just 1 minute so the cheese sets slightly, making it easier to cut.
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13
Slice each pita into quarters or triangles using a sharp knife or a pizza cutter.
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14
Serve immediately while hot, garnished with fresh mint leaves and accompanied by fresh vegetables.
💡 Chef's Tips
Always desalt the Akkawi cheese properly; failing to do so will result in a dish that is unpleasantly salty. Use 'thin' Lebanese pita rather than thick Greek-style pita to ensure the bread crisps up before the cheese burns. Keep the heat at medium-low; if the heat is too high, the bread will char before the cheese in the center has a chance to melt. For a variation, add a few slices of Turkish Sujuk (spicy sausage) inside the pita along with the cheese. If you cannot find Akkawi, a mix of mild Feta (soaked) and low-moisture Mozzarella is a decent substitute.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Hummus or Labneh for dipping. Pair with a fresh Fattoush salad to cut through the richness of the grilled cheese. A glass of ice-cold Arak (diluted with water) is the traditional alcoholic pairing. For a non-alcoholic option, serve with a refreshing mint lemonade or hot black tea. Include a side of pickled turnips or wild cucumbers (Kabees) for a bright, acidic crunch.