By Ham El-WayllyTotal Time15 minutes, plus 15 minutes for the toum (optional)Rating4(1,018)NotesRead community notesWhen I was a teenager, I remember getting freshly baked akkawi cheese manakeesh with sides of cucumber and beet-stained turnip pickles and little plastic containers of toum for dipping at a Lebanese bakery in Doha, Qatar. Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery. Slathering the bread with toum instead of butter instantly gives it garlic bread vibes. Though you can purchase toum at many supermarkets and Middle Eastern specialty stores, making it at home gives it a more vibrant punch. It lasts for months and can be used anywhere a tangy, garlicky wallop is needed. Use in salad dressings, as a rub on roasted meats, as a sandwich condiment, or even as a dip for crudités. or to save this recipe.Subscri...
