Levantine cuisine · Breakfast & Eggs

Jibneh Meqliyeh

Slices of firm white cheese fried golden brown in the pan, drizzled with lemon juice and eaten with flatbread.

Ingredients · for 2 servings

• 300 g white cheese
• 2 tbsp flour
• 3 tbsp olive oil
• 1 lemon
• 1/2 bunch mint
• 2 tomatoes
• 100 g black olives
• 1 flatbread
• Salt, pepper

Instructions

1. Cut the white cheese into slices about 1 cm thick, soak in cold water for 10 min. to reduce the saltiness, then pat very thoroughly dry.
2. Cut the tomatoes into wedges, divide the lemon into eighths and pluck the mint leaves from the stems.
3. Coat the cheese slices thinly all over in flour, tapping off the excess – the thin layer forms the crust.
4. Heat the olive oil in a nonstick pan over medium-high heat until it shimmers lightly.
5. Fry the slices for 2–3 min. per side without moving them, until a golden brown crust forms and the center just softens.
6. Drizzle with lemon juice at once, grind over pepper and serve with tomatoes, olives, mint and warm flatbread.