Lebanese Kaak Sandwich with Eggs, Akkawi Cheese and Cucumber

Name: Lebanese Kaak Sandwich with Eggs, Akkawi Cheese and Cucumber
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 8 oz (225 g) akkawi cheese, soaked in cold water for 30 minutes, drained, patted dry, then cut into 12 thin slices; 4 whole sesame kaak bread rings (about 6 inches / 15 cm wide), split horizontally like a bagel, leaving one side attached if possible; 8 whole (400 g) large eggs, at room temperature; 4 tbsp (60 ml) whole milk; ¼ tsp (1½ g) fine sea salt; black pepper, freshly ground, to taste; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for the eggs, 2 tbsp for drizzling; 2 small (200 g) Lebanese or small cucumbers, thinly sliced into rounds; ½ cup (12 g) fresh mint leaves, loosely packed, small leaves whole, large ones torn; 1 medium (150 g) ripe tomato, thinly sliced (optional)

From the MyKitchenBank Kitchen

Sesame-crusted kaak bread is split and stuffed with soft-scrambled eggs, mild salty akkawi cheese that softens in the warm bread, crisp cucumber and fresh mint. A quick, satisfying Beirut-style breakfast.

Prep: 15 min
Cook: 15 min
Wait: 30 min
Total: 1 hr
Makes: 4 sandwiches

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Ingredients

4 servings

8 oz (225 g) akkawi cheese, soaked in cold water for 30 minutes, drained, patted dry, then cut into 12 thin slices
4 whole sesame kaak bread rings (about 6 inches / 15 cm wide), split horizontally like a bagel, leaving one side attached if possible
8 whole (400 g) large eggs, at room temperature
4 tbsp (60 ml) whole milk
¼ tsp (1.5 g) fine sea salt
black pepper, freshly ground, to taste
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for the eggs, 2 tbsp for drizzling
2 small (200 g) Lebanese or small cucumbers, thinly sliced into rounds
½ cup (12 g) fresh mint leaves, loosely packed, small leaves whole, large ones torn
1 medium (150 g) ripe tomato, thinly sliced (optional)

Equipment (6)

Large baking sheet
10-inch (25 cm) nonstick skillet
Medium bowl
Fork or whisk
Heatproof silicone spatula
Serrated bread knife

Steps

Before you start

Akkawi cheese is very salty and is sold packed in brine. Soak it for 30 minutes before using, or the sandwiches will taste too salty.
Use soft, bagel-like kaak (also called kaak asrouni), about 6 inches (15 cm) across, with a hollow center. Find it at Middle Eastern bakeries. If you can't find it, see the substitutions.
Start the oven preheating to 350°F (175°C) when the cheese has about 10 minutes of soaking left.
Do not salt the eggs heavily. The cheese adds salt.

1
Soak the cheese
- Place the akkawi in a bowl and cover with cold water.
- Let it sit for 30 minutes to draw out excess salt.
- Drain, pat very dry with paper towels, and cut into 12 slices about ¼ inch (6 mm) thick.
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Ready when: A small taste of the cheese should be pleasantly salty, not sharp.
Tip: Taste a corner after 30 minutes. If still very salty, change the water and soak 10 minutes more.
2
Prep the vegetables
- While the cheese soaks, slice the cucumbers into thin rounds, and the tomato if using.
- Pick the mint leaves.
- Keep everything covered in the fridge until assembling.
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Ready when: Cucumber slices are about ⅛ inch (3 mm) thick.
3
Warm the bread and cheeseOven 350°F / 175°C
- Heat the oven to 350°F (175°C).
- Split the kaak and lay the halves cut-side up on a baking sheet.
- Lay 3 slices of akkawi over the bottom half of each.
- Bake 6 to 8 minutes, until the bread is warm and the cheese is soft and slightly glossy at the edges.
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Ready when: Cheese is soft, shiny and beginning to slump but not browned or runny.
Tip: Akkawi softens but doesn't fully melt like mozzarella; that is correct.
4
Whisk the eggs
- While the bread warms, crack the eggs into a medium bowl.
- Add the milk, salt and a few grinds of pepper.
- Whisk with a fork for 30 seconds until no streaks of white remain and the mixture is uniformly pale yellow.
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Ready when: No streaks of white remain.
5
Soft-scramble the eggs
- Heat 1 tbsp (15 ml) olive oil in a 10-inch (25 cm) nonstick skillet over medium-low heat for 1 minute.
- Pour in the eggs.
- Let them sit for 20 seconds, then slowly push from the edges to the center with a spatula, forming large soft curds.
- Cook 2 to 3 minutes total.
- Remove from the heat while still slightly glossy and moist.
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Ready when: Large soft curds that are set but still glossy; eggs reach 160°F (71°C) after resting in the pan.
Tip: Eggs keep cooking from residual heat, so take them off just before they look done.
6
Assemble the sandwiches
- Divide the eggs among the 4 bottom halves, on top of the warm cheese.
- Top with cucumber slices, tomato if using, and mint leaves.
- Drizzle each with ½ tbsp (7 ml) olive oil, using the remaining 2 tbsp in total.
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Ready when: Fillings are layered evenly with the cheese against the bread.
Tip: Keep the cucumber on top of the eggs rather than against the bread so it stays crisp and the bread doesn't get soggy.
7
Close and serve
- Press the top halves of the kaak gently onto the filling.
- Serve immediately while the bread and eggs are warm, with extra cucumber and mint on the side if you like.
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Ready when: Sandwich is warm, cheese is soft and cucumber is still crunchy.

Good to know

Tips

Don't skip patting the soaked cheese dry; wet cheese makes the bread soggy.
Cook the eggs low and slow for soft, tender curds that stay moist inside the bread.
Add a pinch of za'atar or a thin smear of labneh inside the bread for extra Lebanese flavor.
Serve with hot tea or a small bowl of olives on the side.

Make ahead

Soak and slice the cheese, and slice the cucumber and tomato up to 1 day ahead; store each covered in the fridge. Scramble the eggs just before serving.

Storage & reheating

Best eaten immediately. Assembled sandwiches keep at room temperature up to 1 hour. Leftover sandwiches without cucumber keep in the fridge up to 1 day; reheat wrapped in foil at 325°F (160°C) for 10 minutes. Plain kaak freezes up to 2 months; thaw and warm in the oven. Do not freeze assembled sandwiches.

Substitutions

akkawi cheese → low-moisture mozzarella or halloumi. Mozzarella melts more and needs no soaking. Halloumi is saltier and firmer, so soak it briefly and slice thinly.
sesame kaak bread rings (about 6 inches / 15 cm wide) → soft sesame bagels or sesame pita pockets. Not traditional, but similar size and sesame flavor. Warm pita for only 3 to 4 minutes.
fresh mint leaves → fresh flat-leaf parsley or basil. Gives a different but fresh herbal note.
whole milk → water. Makes slightly lighter eggs; use the same amount.