📝 About This Recipe
A staple of the Lebanese Mezze table, Rakakat Jibneh are irresistible cigar-shaped pastries filled with a molten, herby cheese blend. These rolls perfectly balance the crunch of paper-thin phyllo or spring roll pastry with a salty, gooey center of Akkawi and Mozzarella. Whether fried to a deep golden brown or baked for a lighter touch, they are the quintessential Mediterranean finger food that brings a touch of Beirut’s vibrant food scene to your kitchen.
🥗 Ingredients
The Cheese Filling
- 250 grams Akkawi cheese (desalted by soaking in water, then shredded)
- 200 grams Mozzarella cheese (shredded for the perfect melt)
- 100 grams Feta cheese (crumbled for tanginess)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Dried mint (for a refreshing herbal note)
- 1 teaspoon Nigella seeds (also known as black cumin or Habat al-Barakah)
- 1/4 teaspoon White pepper (ground)
Pastry and Assembly
- 24 sheets Spring roll wrappers or Phyllo pastry (6x6 inch squares or triangles)
- 1 tablespoon All-purpose flour (mixed with 2 tbsp water to create a 'glue' paste)
- 2 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Prepare the Akkawi cheese by soaking the shredded pieces in cold water for at least 2 hours, changing the water every 30 minutes to remove excess salt. Drain thoroughly and squeeze out all moisture using a clean kitchen towel.
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2
In a large mixing bowl, combine the desalted Akkawi, shredded Mozzarella, and crumbled Feta. Ensure the mixture is well-incorporated.
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3
Add the finely chopped parsley, dried mint, nigella seeds, and white pepper to the cheese blend. Mix with a fork until the herbs are evenly distributed.
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4
Prepare your 'glue' by mixing the flour and water in a small ramekin until a smooth, thick paste forms. This will seal the rolls and prevent cheese leakage.
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5
Lay one pastry sheet on a clean, dry work surface. If using square wrappers, position it like a diamond with a corner pointing toward you.
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6
Place approximately 1.5 to 2 tablespoons of the cheese mixture in a horizontal line across the lower third of the wrapper, leaving about an inch of space on the sides.
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7
Fold the bottom corner over the cheese, then fold the left and right sides inward toward the center to lock the filling in.
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8
Roll the pastry tightly upward toward the top corner. Just before reaching the end, dab a small amount of the flour paste onto the top corner and finish rolling to seal.
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9
Repeat the process for all remaining wrappers and filling. Keep the finished rolls covered with a damp cloth to prevent the pastry from drying out.
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10
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
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11
Carefully lower 4-5 rolls into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy rolls.
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12
Fry for 2-3 minutes, turning occasionally, until the rolls are a beautiful, uniform golden brown and crispy.
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13
Remove the rolls with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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14
Allow to cool for just 2 minutes before serving—the cheese inside will be extremely hot!
💡 Chef's Tips
Always squeeze the cheese dry; any moisture trapped inside will cause the rolls to burst or splatter in the oil. If you cannot find Akkawi, a mix of Halloumi and mild white cheddar works as a great substitute. You can freeze these rolls raw! Lay them on a tray to freeze individually, then transfer to a bag; fry them directly from frozen for an extra 1-2 minutes. For a healthier version, brush the rolls with olive oil and bake at 400°F (200°C) for 12-15 minutes until golden. Ensure your 'glue' seal is complete; a single gap can lead to the 'cheese explosion' every chef fears.
🍽️ Serving Suggestions
Serve hot alongside a bowl of creamy Hummus or Mutabbal for dipping. Pair with a fresh Fattoush salad to cut through the richness of the fried cheese. Accompany with a side of pickled wild cucumbers (Kabees) and fresh turnip pickles. Enjoy with a glass of chilled Arak or a refreshing Mint Lemonade. Arrange on a platter with fresh sprigs of mint and lemon wedges for squeezing over the rolls.