The man behind Toko restaurants shares one of his favourite recipes from his new Sydney-based Lebanese restaurant, Cubby's Kitchen.


  • 150g White Onion, roughly chopped

  • 30g Fresh picked Parsley

  • 10g Fresh picked Mint

  • 1kg Ground Tajima Wagyu 9+ beef

  • 10g Lebanese Black Pepper

  • 10g Salt

  • 10g Lebanese 7 Spices

  • 5 pcs whole Lebanese Bread

  • 1g  Lebanese Zaatar

  • 1 Lemon Wedge

  • Lebanese extra-virgin olive oil, for brushing


  • 1.

    Preheat the oven to 220C.

  • 2.

    In a food processor, combine the onions, mint, parsley and beef mince until a smooth texture. Remove to a large bowl and season with salt. Mix together with your hands until well combined.

  • 3.

    Open the Lebanese bread and evenly spread the meat mixture with a spatula on one half. Place the other half back on top and arrange the pita on an oven tray. Bake for 4 minutes, turning once halfway through. Pitas should be browned and slightly crispy.

  • 4.

    Brush top side with a little Lebanese Extra Virgin olive oil. Sprinkle Zaatar and salt on top.

  • 5.

    Cut into eight pieces and serve with a lemon wedge.


You can grab this dish at Cubby's Kitchen in Sydney's Surry Hills area. To view the restaurant's full menu, visit the Cubby's Kitchen website.

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