Fried Cheese Jibneh
A delightful Middle Eastern appetizer featuring crisp, golden cheese that melts lusciously on the inside.
Ingredients
- •8 ounces Halloumi or Akawi cheese (225g), sliced into 1/2-inch thick rectangles
- •1/2 cup all-purpose flour (60g)
- •1 large egg, beaten
- •1 cup panko breadcrumbs (60g)
- •2 tablespoons olive oil for frying
- •1 lemon, cut into wedges for serving
- •2 tablespoons fresh mint leaves, chopped, for garnish
Instructions
- 1
Soak the cheese slices in cold water for 15 minutes to reduce excess saltiness, then pat them completely dry with paper towels.
- 2
Set up a standard breading station: place the flour in a shallow dish, the beaten egg in a second bowl, and the panko breadcrumbs in a third dish.
- 3
Dredge each cheese slice lightly in the flour, shaking off any excess.
- 4
Dip the floured cheese into the beaten egg, ensuring it is fully coated.
- 5
Press the cheese firmly into the panko breadcrumbs so the surface is evenly coated on all sides.
- 6
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 7
Place the breaded cheese slices in the hot skillet and fry for 2 to 3 minutes per side, until golden brown and crispy.
- 8
Transfer the fried cheese to a paper towel-lined plate to drain any excess oil.
- 9
Garnish with chopped fresh mint and serve immediately with fresh lemon wedges on the side.
💡 Chef tips
- If using traditional salty cheeses like Akawi or Nabulsi, soaking them in water beforehand is essential to balance the flavor.
- You can assemble the breaded cheese ahead of time and keep it in the refrigerator for up to 2 hours before frying.
- Serve hot immediately while the interior is warm and gooey.
✅ How it should turn out
The finished cheese has a wonderfully crunchy golden-brown crust that yields to a warm, delightfully soft center with a savory, satisfying flavor.