Khobez Mekli (Fried Bread)
Fried Lebanese bread crackers are always piled high in the centre of the table whenever I am entertaining. They are so simple to make and seriously addictive, especially alongside dips like, baba ghanouj, labneh and hummus.
Ingredients 4
5 pieces lebanese bread, whole
neutral oil
2 tbsp dried zaatar
oregano leaves, fresh, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Prepare the by cutting or tearing it into large palm sized pieces, the inner side of the bread is coarse and that is the side that is faced down when frying. Place a large colander over a bowl beside the stove to place the bread in to strain any excess oil.
Heat up a medium sized frying pot, we love to use a wok here, and add about 2-3 cups of oil, once the oil is hot, reduce to a medium heat, add one piece of to test time and colour. Once you place the bread in the oil, tap on each corner to stop it from curling up. The colour of the bread should be golden when it leaves the oil and then usually darkens to a light brown once it has cooled down. Once you get the hang of the time and colour, you can start frying in batches of 4 slices of bread, but be mindful not to over crowd the pot.
Leave the bread crackers to cool down and any excess oil to drip off.
To serve, place the fried bread crackers on a platter and generously sprinkle spice all over, and if you like fresh oregano.
Sunday Kitchen's tips
This is an excellent way to use up old bread. Ensure you keep an eye on them when they are frying as they cook very quickly.
