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Loading...Gibna Makleyah is a beloved Egyptian street-food classic: thick slices of brined white cheese, breaded and shallow-fried until deeply golden on the outside while staying molten and tangy within. Traditionally piled into baladi flatbread with tomato, cucumber, and pickles, it is the kind of craveable, salty snack eaten at any hour from carts across Cairo and Alexandria.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 cheese slices, serves 4
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 36 gFat
- 13 gSaturated Fat
- 46 gCarbs
- 3 gFiber
- 4 gSugar
- 27 gProtein
- 1480 mgSodium
- 310 mgPotassium
- 410 mgCalcium
- 4 mgIron
- 10 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the cheese
- 500 g Egyptian white cheese (domiati or brined feta-style), sliced 1 cm thick
- 1 cup (125 g) all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup (110 g) fine dried breadcrumbs
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1 cup (240 ml) vegetable oil, for frying
For serving
- 4 rounds Egyptian baladi bread or small pita
- 2 ripe tomatoes, sliced
- 1 Persian cucumber, sliced
- 1/2 cup pickled green chilies or dill pickles
- 1/2 cup pitted black olives
- Salt, to taste
Directions
- Remove the cheese slices from the brine and pat them very dry between several layers of paper towels; let them rest 10 minutes so excess moisture can be drawn out, which prevents splattering and helps the coating adhere.
- Set up a three-bowl breading station: place the flour in one shallow bowl, the beaten eggs in a second, and combine the breadcrumbs with cumin, coriander, black pepper, and a pinch of salt in a third.
- Working one slice at a time, dredge the cheese in flour and shake off the excess, then dip into the beaten egg to coat fully, and finally press firmly into the seasoned breadcrumbs so both sides are evenly crusted.
- Place the breaded slices on a tray and refrigerate for 5 minutes to let the coating set while you heat the oil to 175°C (350°F) in a heavy skillet, about 1 cm deep.
- Fry 2 to 3 slices at a time without crowding the pan, turning once, for 2 to 3 minutes per side until the crust is deep golden brown and crisp all over.
- Lift the fried cheese out with a slotted spatula and drain briefly on a wire rack set over a tray (avoid paper towels, which can make the bottom soggy).
- Just before serving, warm the baladi bread briefly on an open flame or in a dry pan so it softens and chars slightly.
- To assemble, split each round of bread open, tuck in a hot fried cheese slice, and layer with tomato, cucumber, pickled chilies, and olives; serve immediately with extra pickles on the side.
Cook’s Notes
- Pat the cheese extremely dry; surface moisture is the number-one cause of splatters and slipped coatings.
- Domiati is naturally quite salty, so taste a pinch before adding extra salt to the breading.
- Serve the cheese straight from the pan: the magic of the dish is the contrast between the shatteringly crisp shell and the soft, almost-liquid interior.
- For a lighter variation, brush the breaded slices with oil and bake at 220°C (425°F) for 12 to 14 minutes, flipping once.
- Pair with sweet mint tea and a squeeze of lemon to balance the richness of the fried cheese.
