Toshka

If you were intrigued with my sujuk recipe, but didn't know what to do with it, I will tell you my favourite way to use it.

Toshka is originally an Aleppian recipe. It is made with Arabic flat bread stuffed with kebab meat and de-salted white cheese. These loafs are then baked over the charcoal grill or on a flat griddle.

In Damascus, as with sujuk, we took the name and a broad outline of the dish and re-created it. Toshka in Damascus is a type of sandwiches made with sujuk meat and Kashkawan cheese (Kashkaval as it is more widely known) then grilled in a sandwich maker for the cheese to melt.

In my version of this recipe I use Pita bread. This is the only recipe that I think Pita bread works better than Arabic flat bread (khobez). If you don't have Kashkawan cheese (it is not always easy to find in London) you can use mild Gouda.

Here is my recipe:

Pita bread

Sujuk meat (Damascene style)

Kashkawan cheese sliced

Cucumber pickle

Open the Pita bread into a pocket shape. Fill with a layer of sujuk and a slice of cheese. Grill in a sandwich maker or on flat griddle.

You can brush the bread with melted butter if you want it to crisp like in my second photo.

Serve with cucumber pickle on the side.

Simple as that!