Dining Out Magazine

A New Revolution: Kababji’s Franji Sandwiches

By Nogarlicnoonions @nogarlicnoonion
Anthony's Restaurant Rating: 91/100

I believe that everything happens for a reason. Returning from a TV interview with DMTV Dubai, my friend and I decided to stop by Kababji to grab a couple sandwiches, but not any sandwiches. Not many may know this but Kababji’s unique sandwiches melt under your teeth. Although it’s expensive, Kababji’s signature sandwiches are prepared with such passion making them the best around.

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We entered Kababji Zalka and came across a new flyer: “Our Secret Recipes now in Franji Sandwiches. No way! “Kababji? In French bread? That’s a must try.

I approached the cashier where a polite girl welcomed me with a smile. Even though the phone was ringing, she answered it, put the customer on hold, and gave us all the time we needed.

“You serve French bread now? When did you start it?”

She smiled, and said: “Today is our first day.”

Yes, today I had the chance to be one of the first to taste their new signature sandwiches, prepared with the finest Pain Au Lait bread, produced by the one and only Prunelle, exclusively for Kababji. It seems that Kababji has pushed the bar even higher creating a European version of our authentic Lebanese sandwich.

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We ordered:

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The piece of art prepared with an outstanding finesse:

  1. The ‘Franji’ bread is cut in its middle and separated into two distinct layers
  2. A special Hummus mix, created especially for this sandwich is spread on the lower part. The hummus used is lighter with a healthier touch. Some summak, lemon and Kababji’s secret ingredients are added to blend with this new European approach. I tasted it alone and fell in love with it. It should be proposed as an item to clients on their dine-in menu.
  3. Shredded French lettuce
  4. Two slices of pickles
  5. Thin sliced tomatoes
  6. Salt and pepper
  7. The main ingredient (meat, poultry or kebab)

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A superb idea mastered to perfection:

  • After grilling, the meat skewer is emptied on the working table, cut in little tiny pieces, and then distributed evenly on the surface of the sandwich. Every single millimeter of this (20×8)cm pain au lait has a total mix of the five constituents that will activate all your taste buds.
  • The brown bread is covered with grains making it even tastier

You might think that 10,000L.L for a sandwich is expensive but believe me it’s not. A sandwich, which took the chef more than 20 minutes to prepare, is worth every penny. I closed my eyes, and devoured this unique creation, appreciating its ingredients one by one.

A soft bun, tender meat, caramelized grilled onions, light hummus, fresh tomatoes, crunchy green lettuce, local pickles and a hint of seasoning: Simply Breathtaking!

Head down to the closest Kababji and indulge into an experience you won’t regret. I would love to hear your opinion about it, because I personally consider it a piece of food art.

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