📝 About This Recipe
Toshka is the ultimate Levantine comfort food, a decadent fusion where the spiced complexity of a Lebanese Arayes meets the gooey indulgence of a grilled cheese sandwich. Originating from the bustling grill houses of Aleppo and popularized across Lebanon, it features a thin layer of seasoned kafta meat and salty Akkawi cheese pressed inside pita bread and grilled until golden and crisp. The result is a smoky, savory masterpiece where the meat juices mingle with melted cheese for a truly unforgettable bite.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Lamb or Beef (80/20 fat ratio is ideal for juiciness)
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 1/2 cup Fresh Parsley (finely chopped)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Lebanese Seven Spice (Baharat) (a blend of allspice, cinnamon, cloves, etc.)
- 1 teaspoon Paprika (smoked or sweet)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Cheese and Bread
- 250 grams Akkawi or Halloumi Cheese (shredded or thinly sliced; soak Akkawi to remove excess salt)
- 100 grams Mozzarella Cheese (shredded for extra melt factor)
- 4 large Lebanese Pita Bread (thin, double-layered style)
- 1/4 cup Olive Oil or Melted Butter (for brushing the bread)
Accompaniments
- 1 cup Greek Yogurt (for dipping)
- 1 handful Fresh Mint (for garnish)
- 1 teaspoon Sumac (to sprinkle over the yogurt)
👨🍳 Instructions
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1
If using Akkawi cheese, slice it and soak it in cold water for 30 minutes to remove excess saltiness, then drain and pat very dry before shredding.
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2
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, Lebanese Seven Spice, paprika, salt, and pepper.
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3
Knead the meat mixture by hand for about 3-5 minutes until it becomes slightly tacky and all ingredients are perfectly incorporated.
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4
Divide the meat mixture into 4 equal portions and set aside. Mix the shredded cheeses together in a separate bowl.
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5
Carefully open each pita bread to create a pocket. If the bread is very thin, you can simply separate the two layers slightly or cut them into halves.
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6
Take one portion of meat and spread it in a very thin, even layer inside the pita bread, reaching all the way to the edges. A thick layer of meat will not cook through properly.
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7
Generously sprinkle a quarter of the cheese mixture over the raw meat layer inside the bread, then press the bread down firmly to close.
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8
Preheat a cast-iron grill pan or an outdoor grill to medium-low heat. You want a steady heat that crisps the bread while cooking the meat through.
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9
Lightly brush the outside of each stuffed pita with olive oil or melted butter on both sides.
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10
Place the pitas on the grill. Cook for about 4-5 minutes on the first side, using a heavy press or a spatula to weigh them down for maximum contact.
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11
Flip the pitas carefully. The bread should be golden brown and crispy with charred grill marks. Cook for another 4-5 minutes on the second side.
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12
Check for doneness by ensuring the meat inside has changed color and the cheese is fully melted and bubbling. The internal temperature should reach 160°F (71°C).
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13
Remove from the grill and let them rest for 2 minutes on a cutting board to allow the juices to redistribute.
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14
Cut each Toshka into quarters or wedges and serve immediately while the cheese is at its stretchiest.
💡 Chef's Tips
Use a medium-low heat setting; if the heat is too high, the bread will burn before the raw meat inside is cooked. Always squeeze the liquid out of your grated onions to prevent the bread from becoming soggy. If you cannot find Akkawi cheese, a mix of Mozzarella and mild Feta provides a similar texture and saltiness. Pressing the sandwich down during cooking with a heavy pan or a grill press is essential for that signature 'pressed' texture. For a spicy kick, add a teaspoon of Aleppian pepper paste (Birsat Felfel) to the meat mixture.
🍽️ Serving Suggestions
Serve with a side of creamy Hummus or a garlic-heavy Toum sauce for dipping. A fresh, zesty Tabbouleh or Fattoush salad provides the perfect acidic crunch to balance the rich meat and cheese. Pair with a cold glass of Arak (diluted with water and ice) or a refreshing salty Ayran yogurt drink. Offer a side of pickled turnips and wild cucumbers to cut through the richness. Sprinkle extra sumac and fresh mint leaves over the sandwiches just before serving for a pop of color and flavor.