🧀 Gebna beida salad
Gebna beida salad is an Egyptian breakfast dish of soft, salty white cheese mashed with diced tomato and cucumber, fresh mint and a generous pour of olive oil, finished with olives. It is creamy, crumbly and fresh at the same time. It is eaten with flatbread alongside ful medames and other breakfast plates.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g Egyptian white cheese (gebna beida) or feta-style cheese
- 2 tomatoes, finely diced
- 1 small cucumber, finely diced
- 1 tbsp chopped fresh mint
- 2 tbsp olive oil
- 6–8 olives
- Black pepper, cumin or chilli to taste
Method
- Mash the cheese with a fork in a shallow bowl.
- Fold in the tomato, cucumber and mint.
- Season with pepper and a pinch of cumin or chilli; the cheese is already salty.
- Drizzle with olive oil and top with olives before serving.
How to make it lighter
- Use 1 tbsp of olive oil instead of 2 (1 tbsp oil ≈ 120 kcal).
- Increase the tomato and cucumber and reduce the cheese for a lighter, larger plate.
- Choose a lower-fat white cheese if available.
History
Gebna beida, literally "white cheese", is the everyday brined cheese of Egypt, and mashing it with vegetables and oil is a common home breakfast. It is eaten across Egypt today, at home and in breakfast spots.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →