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Broken Wheat Fritters with Labneh

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Broken wheat fritters with labneh are crisp, flavorful bites spiced with dukkah and served with a creamy, tangy yogurt dip. This vegetarian snack is perfect for entertaining or a cozy evening treat.

  • Author: Sophia
  • Prep Time: 20 minutes (plus 1 hour chilling and 12 hours labneh draining)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes (active), plus labneh prep
  • Yield: 12 fritters
  • Category: Appetizer
  • Method: Shallow Frying
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • For the labneh:
  • 12 oz thick plain yogurt
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • 1 tablespoon dukkah spice mix
  • 3 tablespoons extra virgin olive oil
  • 1 pinch paprika
  • For the fritters:
  • ½ cup broken wheat
  • 1 cup water
  • ½ cup boiled potatoes, mashed
  • ¾ cup finely chopped cilantro
  • ¼ cup finely chopped red onion
  • 1 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon dukkah spice mix
  • 1 large egg
  • 4 tablespoons oil for shallow frying

Instructions

  1. Prepare the labneh: Line a colander with cheesecloth and place over a bowl. Mix yogurt with salt and lemon juice, pour into the cloth, fold over, and refrigerate for 12 hours to strain.
  2. Transfer thickened labneh to a bowl. Swirl the top, sprinkle with dukkah and paprika, and drizzle with olive oil. Set aside or chill until serving.
  3. Cook the broken wheat: Bring 1 cup of water to a boil. Add broken wheat, simmer for 5 minutes, then cover and steam off heat for 3 minutes. Fluff and let cool.
  4. In a bowl, mix cooled broken wheat with mashed potatoes, cilantro, red onion, salt, flour, dukkah, and egg. Combine into a uniform mixture.
  5. Shape into 12 equal portions, flatten into 1½-inch discs. Refrigerate for 1 hour to firm.
  6. Heat oil in a skillet over medium heat. Fry fritters in batches for 5 minutes on one side, then 4 minutes on the other until golden and crisp. Drain on paper towels.
  7. Serve warm fritters with chilled labneh on the side.

Notes

  • Mixture can be made a day in advance and chilled before frying.
  • Bake at 400°F for 20–25 minutes, flipping halfway, as a lower-oil alternative.
  • If dukkah is unavailable, use a blend of sesame, nuts, cumin, and coriander.
  • Add chopped spinach or grated vegetables for variation.
  • Uncooked fritters can be frozen and fried later.

Nutrition

Find it online: https://savorymomskitchen.com/broken-wheat-fritters-with-labneh/