Savory Lebanese Toast

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This is one dish that I have not tried, but it sounded so good that I wanted to share it with those of you who like something different. You will find the vegan or tofu halloumi elsewhere on this BLOG. Za’atar seasoning is one of my favorite seasonings. I use it on eggs, veggies, potatoes, or anything–and now toast. You can make your own with 2 tablespoons toasted sesame seeds, 1 teaspoon sumac or grated lemon zest, 1/2 teaspoon each dried thyme and dried oregano (marjoram ok, too), 1/4 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Some recipes call for za’atar leaves instead of the other spices, but I have not seen that spice.

• 6 Slices bread, thick
• 4 Eggs
• 2 Tbsp Za’atar
• 1 Tbsp Sumac (lemon zest will work)
• Pinch sea salt

Aleppo Pepper Brown Butter

• 4 Tbsp unsalted butter, cut into cubes
• ½ Tbsp sumac
• ½ Tbsp Aleppo pepper

Salad Topping

• 1 Cucumber, Armenian or Persian, sliced
• 2 Sliced tomatoes
• 1/4 Cup Mint leaves
• 12 Slices haluomi cheese or tofu halloumi (CLICK for recipe)
• Extra virgin olive oil

Make the Aleppo Pepper Brown Butter. Melt butter and whisk while cooking until butter turns brown; as spices.

In a medium bowl, crack eggs and whisk with za’atar, sumac, and sea salt – until well combined. Dip bread in egg mixture, until fully coated. In a large cast iron skillet, melt the brown butter over medium high heat. Cook each slice for 2-3 minutes on each side, or until golden brown. 

In a large bowl mix tomatoes, cucumber, mint, olive oil, and salt together – and set aside

Let the bread cool, and sear the haloumi cheese for 2 minutes in more brown butter until the edges are crispy, or brown tofu haloumi on waffle iron. 

Assemble the toast by adding a slice of halloumi, and a scoop of salad. Finishing it off with more melted brown butter, and za’atar.

NOTE:  you can find Za’atar, sumac, and/or Aleppo Pepper spices at a mid-eastern grocery or from Amazon.

6 Servings