Lebanese
Rakakat Jibneh
Crisp Lebanese cheese rolls filled with brined akkawi, stretchy mozzarella, parsley, and a touch of nigella seed. They are fried until deeply golden and served hot as part of a mezze spread.
Watch it madeHungry Cooks [HC] · 2:23
Ingredients
- Akkawi cheese, soaked if salty and grated120g
- Low-moisture mozzarella, grated60g
- Fresh parsley, finely chopped2 tbsp
- Nigella seeds1/2 tsp
- White pepper1 pinch
- Spring roll wrappers or thin rakakat pastry8 sheets
- All-purpose flour1 tbsp
- Water1 1/2 tbsp
- Neutral oil, for frying2 cups
Method
- If the akkawi is very salty, soak it in cold water for 30 minutes, changing the water once, then drain well and pat dry.
- Mix the akkawi, mozzarella, parsley, nigella seeds, and white pepper in a bowl.
- Stir the flour and water together in a small bowl to make a smooth sealing paste.
- Place one pastry sheet on the work surface with a corner pointing toward you, keeping the remaining sheets covered so they do not dry out.
- Spoon about 2 tablespoons of cheese filling near the lower corner and shape it into a short log.
- Fold the lower corner over the filling, fold in both sides, then roll tightly into a slim cigar, brushing the final corner with flour paste to seal.
- Repeat with the remaining wrappers and filling.
- Heat the oil in a small deep pan to 175°C.
- Fry the rakakat in batches for 2 to 3 minutes, turning gently, until crisp and golden on all sides.
- Drain on a rack or paper towels and serve immediately while the cheese is hot and soft.
Common questions
What can I use instead of Akkawi cheese in Rakakat Jibneh if I can’t find it?
Best substitutes are a mix of mozzarella plus a little feta or halloumi for saltiness. If using feta, reduce or skip added salt. Aim for a cheese that melts but still gives a creamy, slightly briny filling.
How long does it take to make and fry Rakakat Jibneh from start to finish?
If the cheese is already grated and the wrappers are ready, expect about 20 to 30 minutes of prep and 10 to 15 minutes of frying. So the whole dish is usually done in around 35 to 45 minutes.
What are the most common mistakes when making Rakakat Jibneh?
Overfilling the wrappers, sealing poorly, and frying at the wrong temperature are the biggest issues. Too much filling causes leaks, weak seals open in oil, and oil that’s too cool makes them greasy instead of crisp.
Can I make Rakakat Jibneh ahead of time and how should I store it?
Yes. Assemble them, then refrigerate on a tray covered tightly for up to 24 hours, or freeze before frying. Cook from chilled or frozen with a slightly longer fry time. Leftovers keep 2 to 3 days refrigerated and re-crisp in the oven.
What should I serve with Rakakat Jibneh?
Serve them hot as an appetizer with mint, olives, lemon wedges, or a simple salad. They also pair well with yogurt or a yogurt-garlic dip. For the best texture, serve immediately after frying while the pastry is crisp.