Gebna Makleyah Egyptian Oven Fried Cheese Recipes

GEBNA MAKLEYAH (EGYPTIAN OVEN-FRIED CHEESE)

Steps:

• Preheat oven to 180°C.
• Combine feta cheese, flour, egg, salt, crushed peppercorns, parsley and breadcrumbs in a bowl and mix well.
• Divide the mixture into twelve equal portions and shape them into balls.
• Place the prepared balls on a baking tray. Drizzle olive oil on top and lightly mix.
• Put the baking tray in preheated oven and bake for fifteen to twenty minutes. Transfer on absorbent paper.
• Serve hot.

GEBNA MAKLEYAH EGYPTIAN OVEN BAKED CHEESE

Steps:

• On a baking sheet, line with parchment and drizzle the Olive oil on the parchment. Heat the oven to 400F
• In a bowl, combine the feta, flour, egg, lemon juice, salt and lemon pepper. Mix it up well.
• Next, roll the cheese mixture into little flat balls.
• Place the balls on top the oil coated parchment paper.
• Bake the little disks for about 10 minutes. They will become a light golden brown.
• Take out the oven, let them cool slightly then Enjoy!

GEBNA MAKLEYAH (EGYPTIAN OVEN-FRIED CHEESE)

Steps:

• Preheat oven to 400°.
• Place the cheese, flour, egg, salt, and pepper in a bowl and mix well with very clean hands. Roll the mixture into 1-inch balls. If the mixture seems too loose to hold its shape, add a little more flour. If the mixture seems too dry, add a bit of lemon juice, vinegar, or water.
• Pour 2 or 3 Tablespoons olive oil onto a cookie sheet to grease. Arrange the cheese balls on cookie sheet, rolling them around to coat thoroughly with the oil. Bake 5 minutes at 400°.
• Wearing an oven mitt, shake the baking sheet to turn the cheese balls, and bake 5 more minutes or until golden brown.
• With a spatula, transfer the cheese balls to a paper towel.
• Serve the cheese balls while still warm, with lemon wedges and triangles of pita bread.

FRIED CAULIFLOWER (EGYPTIAN STYLE)

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
• Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
• Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
• Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.