Za’atar-Spiced Grilling Cheese Pitas
with Pickled Carrots, Tomato-Cuke Salad & Creamy Dill Sauce
For this vegetarian dinner recipe, you’ll toss hunks of cheese directly into a hot pan. Yes, this technique took us by surprise too, but it’s all about the halloumi—a sturdy Middle Eastern “grilling cheese” that’s built for this treatment. You’ll coat the cheese in za’atar (a fragrant spice, seed, and herb blend), sear it until golden and crusty on the outside; then tuck it into warm pitas slathered with lemony, creamy dill sauce along with crisp, tangy pickled carrot, a juicy cucumber-tomato salad, and a final drizzle of hot sauce. It turns out, it IS easy being cheesy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Sesame, Wheat)
Not included in your delivery
• Wash and dry produce. • Dice tomato into ¼-inch pieces. Trim and finely dice cucumber. Roughly chop dill. Zest and quarter lemon. • In a small bowl, combine tomato, cucumber, raisins, and a pinch of dill; season with salt and pepper.
• Trim, peel, and slice carrot lengthwise into ¼-inch-thick planks. Cut planks lengthwise into ¼-inch-thick matchsticks (ours were 3 inches long). • In a second small microwave-safe bowl, combine carrot, 1 tsp sugar (2 tsp for 4 servings), juice from half the lemon, a pinch of salt, and pepper. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
• In a third small bowl, combine sour cream, a big pinch of dill, and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
• Cut grilling cheese into 8 slices (16 slices for 4 servings). Place Za’atar Spice on a plate; season with salt and pepper. Coat cheese in seasoning, pressing to adhere. Shake off any excess seasoning.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. (Be careful of oil splatter when adding the cheese!) Add grilling cheese and cook until browned, 1-2 minutes per side. (For 4 servings, you may need to cook in batches, adding a drizzle of oil per batch.) • Transfer to a paper-towel-lined plate.
• Meanwhile, wrap pitas in a damp paper towel and microwave until warm, 30 seconds. Once cool enough to handle, halve pitas; gently pull apart to create pockets. • Spread insides of pitas with half the sauce. Evenly fill with pickled carrot (draining first), grilling cheese, remaining sauce, and as much tomato-cucumber salad as you like. Drizzle with hot sauce to taste.
• Divide grilling cheese–stuffed pitas and any remaining tomato-cucumber salad between plates. Serve with remaining lemon wedges on the side.