Egypt~Romaine Salad with Grapes & Fried Feta Balls (Salata bil Aghnib wa Gebna Makleyah)


Gebna, discovered in tombs around 3200BC, is cheese that is native to Egypt and very similar in taste and texture to feta.

Ancient Egyptians were masters in the art of agriculture. Thinking of gardening, look to the Egyptians for help. Carvings and wall paintings found in the tombs of Egypt depict scenes of daily life, methods of cooking and feasting.

I think the Ancient Egyptians can teach us a thing or two about eating locally grown foods. We are catching on, slowly. Now is the time to check out your local farmers market to get the best in locally grown fruits and vegetables. Simple, fresh and natural. Make this salad, perhaps complement it with a slice of Nubian bread, add a glass of wine from the orchards in Egypt and you have the perfect summer Mediterranean meal.

Salad with Grapes and Fried Feta Balls ~by Amy Riolo “Nile Style Cookbook”

8 servings

1 Head of Romaine Lettuce

1 cup red seedless grapes

1/4 cup extra virgin olive oil

Juice of 1 lemon

1 tsp of orange blossom water (I used 1/2 an orange)

Salt to taste

Fresh pepper to taste

1 cup of feta cheese, well-drained and crumbled

1/4 cup plus 1 Tbls all-purpose flour

1 large egg

1-2 cups of vegetable oil

Chop lettuce into bite size pieces and place on platter or in large bowl. Toss in grapes and set aside.

Make dressing by pouring olive oil into a small bowl. Whisk in lemon juice and juice from an orange and season with salt and pepper.

In another bowl, combine feta cheese, 1 tablespoon flour, egg and some pepper. Mash together with a fork and then finish mixing ingredients with your hands. For large balls, break off 1 inch pieces of cheese mixture and roll into 12 balls the size of golf balls; to make smaller balls, use a melon baller.

Pour 1/2 cup flour on a plate and roll cheese balls in the flour to coat. Shake off excess and place on a platter. Heat the vegetable oil on a large deep saucepan. When the oil is approx 375 degrees F it is ready. Carefully lower balls into the oil without crowding them. Do not allow them to touch each other. Turn the balls over when the bottom halves are brown, approximately 5 minutes. If they do not turn easily, that is a sign that they are ready to be turned. Fry the other sides until the balls are evenly colored. Remove from oil with a slotted spoon and drain on paper towels.

Arrange feta balls on top of salad. Drizzle dressing over salad and season with pepper and salt to taste. Serve warm.

See you later! Araka/ Araki (female) fi ma ba’d   أراك في مابعد


4 Comments Add yours

  1. Hajer, I wish you were here to eat this with me!. It is an awesome recipe.
    Love Egypt.

  2. Hajer says:

    I want some. This is delicious, mouthwatering, and delicious (did I already say that?)

  3. It is most amazing! It is good. I had some for lunch. thanks!

  4. David says:

    this looks good! I can’t believe you’ve already been in Egypt for 12 days!

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