Dish📝 About This Recipe
A quintessential star of the Lebanese Hot Mezze table, Rakakat Jebne are elegant, cigar-shaped pastries that offer a shattering crunch followed by a molten, savory cheese center. This recipe uses a traditional blend of salty Akkawi and creamy Mozzarella, scented with fresh parsley and a hint of Nigella seeds for an authentic Mediterranean flair. Whether fried to a deep gold or baked for a lighter touch, these addictive rolls are the ultimate crowd-pleaser for any gathering.
🥗 Ingredients
The Cheese Filling
- 250 grams Akkawi Cheese (desalted, patted dry, and shredded)
- 250 grams Mozzarella Cheese (low-moisture, shredded)
- 100 grams Feta Cheese (crumbled for extra tang)
- 1/2 cup Fresh Flat-Leaf Parsley (very finely chopped)
- 1 teaspoon Nigella Seeds (Habbat al-Barakah) (optional but highly recommended for authenticity)
- 1/2 teaspoon Dried Oregano or Za'atar (for a subtle herbal note)
- 1/4 teaspoon White Pepper (ground)
The Wrappers and Sealant
- 1 pack Spring Roll Wrappers or Phyllo Pastry (approx. 25-30 sheets, cut into triangles or squares)
- 1 tablespoon All-Purpose Flour (used for the sealing paste)
- 2 tablespoons Water (to mix with flour)
Frying and Garnish
- 2-3 cups Vegetable Oil (for deep frying (canola or sunflower work best))
- 1 handful Fresh Mint Leaves (for garnish)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the Akkawi cheese by soaking it in cold water for at least 2 hours, changing the water every 30 minutes to remove excess salt. Drain well and squeeze out any remaining moisture using a clean kitchen towel.
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2
In a large mixing bowl, combine the shredded Akkawi, shredded Mozzarella, and crumbled Feta. Ensure the cheeses are well-distributed.
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3
Add the finely chopped parsley, nigella seeds, dried oregano, and white pepper to the cheese mixture. Mix thoroughly until the herbs are evenly speckled throughout the cheese.
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4
Create a 'glue' by mixing 1 tablespoon of flour with 2 tablespoons of water in a small ramekin until a smooth paste forms. This will keep the rolls from opening during frying.
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5
Lay one wrapper on a clean, dry surface. If using square spring roll wrappers, position it like a diamond. If using phyllo triangles, place the wide base toward you.
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6
Place approximately 1 to 1.5 tablespoons of the cheese mixture near the bottom corner/edge closest to you, shaping it into a small log.
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7
Fold the bottom corner over the cheese, then fold in the left and right sides tightly toward the center to encase the filling.
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8
Roll the pastry upward tightly until you reach the top tip. Dab a small amount of the flour paste on the tip and press firmly to seal.
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9
Repeat the process until all the cheese mixture is used, keeping 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 to 350°F (175°C). You can test the heat by dropping a small piece of dough; it should sizzle immediately.
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11
Fry the cheese rolls in batches of 5 or 6. Avoid overcrowding the pan as this will drop the oil temperature and make the rolls greasy.
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12
Fry for 2-3 minutes, turning occasionally, until they are a beautiful, uniform golden brown and the pastry is crisp.
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13
Use a slotted spoon to remove the rolls and place them on a plate lined with paper towels to drain any excess oil.
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14
Serve immediately while the cheese is still hot and stretchy, garnished with fresh mint and lemon wedges.
💡 Chef's Tips
Always ensure the cheese is as dry as possible before rolling; excess moisture will cause the rolls to burst or become soggy. If you cannot find Akkawi, a mixture of Halloumi and extra Mozzarella works as a great substitute. For a healthier version, brush the rolls with olive oil and bake at 400°F (200°C) for 12-15 minutes until golden. You can freeze these rolls uncooked! Lay them on a tray to freeze individually, then transfer to a bag. Fry them directly from frozen, adding 1-2 minutes to the cooking time. Don't overfill the wrappers; if there is too much cheese, the pressure from the melting cheese will cause the pastry to split.
🍽️ Serving Suggestions
Serve as part of a traditional Lebanese Mezze platter alongside Hummus, Baba Ganoush, and Tabbouleh. Pair with a side of spicy Shatta (Middle Eastern chili paste) for those who enjoy a kick. These are wonderful when served with a cold glass of Arak or a crisp, dry white wine like Sauvignon Blanc. Include them in a brunch spread alongside Labneh, olives, and warm pita bread. A light yogurt-cucumber dip (Khyar bi Laban) provides a refreshing contrast to the fried pastry.