Beirut

INGREDIENTS

• 6 LARGE PITA BREADS
• 900 G OF ROAST BEEF, FINELY SLICED
• 300 G OF SLICED MOZZARELLA CHEESE
• 1 TABLESPOON OF DRIED OREGANO
• 1 YOLK
• 1 TABLESPOON OF MUSTARD
• 1½ TEACUPS OF CORN OIL
• JUICE OF ½ LIME
• 12 LARGE FLAT LETTUCE LEAVES
• 4 TOMATOES, FINELY SLICED
• SALT TO TASTE

PREPARATION

Open the pita bread, dividing it into two pieces. On the bottom part, arrange the roast beef and mozzarella. Sprinkle with oregano and heat on the oven for 5 minutes, until the cheese melts and the meat is warm. For the mayonnaise, mix the yolk with the mustard and beat with a wire whip while adding a continuous tread of oil, until it emulsifies into a light-coloured cream. Add the lime juice and season with salt. Remove the beirut from the oven and spread the mayonnaise on the cheese. Finish off with the lettuce and tomato, cover with the top bread slice, also previously warmed, and serve. In other versions of this sandwich, the roast beef is replaced with tenderloin, chicken fillet, or other type of meat – and there are those who add a fried egg to this recipe.

IN DETAIL: The family of Lebanese immigrant Fares Sader claims the creation of the sandwich – he was one of the founders of Bambi, a restaurant in São Paulo. That’s where, in the 50’s, the recipe for the sandwich with cheese, za’atar, roast beef, and tomatoes was created in tribute to his homeland. Ham, eggs, lettuce and mayonnaise were filling variations that emerged in diners – not only in São Paulo, but throughout the country.