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Jibneh Makleh
Fried Syrian Cheese
A popular Syrian appetizer or snack, Jibneh Makleh features cheese that is coated and fried to a golden crisp, offering a delightful contrast between its crunchy exterior and gooey, melted interior. It's often seasoned with herbs and spices, making it a flavorful bite.
ð§ ææ
- 300 g Syrian Jibneh (or Halloumi/Feta)(cut into 1-inch thick slices)
- 1/2 cup All-purpose flour
- 2 large Eggs(beaten)
- 1 cup Breadcrumbs (panko or regular)
- 1 tsp Za'atar
- 1/2 tsp Black pepper
- 1/4 cup Vegetable oil(for frying)
ðšâð³ äœãæ¹
- 1
Prepare three shallow dishes: one with flour seasoned with za'atar and black pepper, one with beaten eggs, and one with breadcrumbs.
- 2
Dredge each slice of cheese first in the seasoned flour, ensuring it's fully coated. Shake off any excess.
- 3
Dip the floured cheese into the beaten eggs, letting any excess drip off.
- 4
Finally, coat the cheese thoroughly with breadcrumbs, pressing gently to adhere.
- 5
Heat the vegetable oil in a skillet over medium-high heat. Once shimmering, carefully place the breaded cheese slices into the hot oil.
- 6
Fry for 2-3 minutes per side, until golden brown and crispy. Be careful not to overcrowd the pan; fry in batches if necessary.
- 7
Remove the fried cheese from the skillet and place on a plate lined with paper towels to drain excess oil. Serve immediately.
ð¡ ããã®ã³ã
- âSyrian Jibneh is ideal, but Halloumi or a firm Feta can be substituted.
- âEnsure the oil is hot enough before adding the cheese to achieve a crispy coating.
- âServe immediately while the cheese is still warm and gooey.
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- Add a pinch of sumac to the flour mixture for extra tang.
- Serve with a drizzle of pomegranate molasses or a side of tahini sauce.