Sandwiches, burgers, and wraps
A hearty sandwich of lamb slowly cooked in its own fat and melted kashar cheese between fresh bread. It is also an easy, satisfying way to use leftover kavurma for lunch or dinner.
Add the cubed lamb to a skillet and cook it in its own fat over low heat, stirring often, for 20 minutes, until it releases its liquid and the liquid evaporates.
Add the onion and tomato to the cooked lamb. Season with salt and black pepper, then cook for another 8–10 minutes.
Place the kashar cheese inside half a loaf of bread, add the hot kavurma, close the sandwich, and let it rest for a few minutes before serving.
Cook the lamb over low heat for a long time; high heat can toughen the outside and leave the inside tough. Allergens: contains milk/dairy (kashar cheese) and wheat/gluten (bread).
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