Crispy Cheese Rolls (Lebanese Rakakat)

What are Lebanese cheese rools?

Crispy cheese rolls, also called rakakat, are a staple in the Lebanese mezza. They’re thin pastry sheets filled with a mix of cheeses, rolled up, and fried until golden and crunchy. The real challenge growing up was always frying them without a single one opening, our mom is the hero at that. She has the secret too: freezing them. She makes big batches a few days ahead, freezes them raw, and only fry them right before serving so they come out perfect every time.

Which dough is used to make cheese Rakakat?

In Lebanon, you usually buy the specific dough cut and ready to use for Rakakat. Living abroad, that’s not always an option, so you have to get a little creative. A few types of dough actually work, phyllo pastry (the same kind used for baklava) is a great choice, or you can use a brick of pastry sheets like I did here and just cut them to the right shape. The key is to go for the thin type, because the thicker ones stay raw in the middle. And if you’re using frozen pastry, don’t forget to defrost it properly before you start.

What type of cheese is used in cheese rolls?

The cheese used in the filling is “Akkawi” cheese, which is a firm white cheese famous in Middle Eastern countries. If you have a local Middle Eastern shop nearby, you will definitely find Akkawi cheese, otherwise, you can use Mozzarella like I do. I also like to add equal amount of feta cheese for that tanginess you want to find in Rakakat. If you don’t like feta, just go with a substitute. What you really need is a balance; one mild, low-salt cheese like mozzarella, and one that’s salty or tangy like feta, halloumi, akkawi, or even nabulsi. That mix gives you the best flavor and texture, cheesy and stretchy but still with that salty kick.

Ingredients to make cheese rakakat:

• Dough: Traditionally, rakakat are made with thin phyllo pastry. In Lebanon, you’ll often find it pre-cut for rolling, but abroad you might not. You can use phyllo sheets (like the ones used for baklava) or a brick of pastry sheets cut to size. Just make sure you go for the thin type, and always defrost if frozen.
• Mozzarella: This is your mild cheese that melts beautifully. It gives the rolls that stretchy, gooey bite and balances the saltier cheeses.
• Feta: Brings the salty, tangy kick that makes the filling pop. If you’re not into feta, you can swap it for halloumi, akkawi, or any salty white cheese you like.
• Parsley (fresh): Adds freshness and color. Chop it finely so it blends well with the cheese.
• Flour and water: Mixed together to make a quick paste for sealing the edges of the rolls so they don’t open while frying.
• Vegetable oil: For frying until golden and crispy. And yes, you can also air fry them if you prefer a lighter version, they’ll still come out nice and crunchy.

Measurements are posted in the recipe card below the instructions.

1. Wash and finely chop the parsley. Grate the mozzarella (or use pre-grated) and crumble the feta. Add everything to a bowl and mix well. In a small bowl, mix 3 tablespoons of flour with 3 tablespoons of water to make a paste.

2. If using phyllo or any round dough, cut it like a pizza into triangles (like I did). If using rectangular sheets, cut them into squares. Place some filling at the bottom center of each piece. Brush the edges of the dough with the paste you just made, then roll and seal as shown in the instructions below.

3. Arrange the cheese rolls on a tray, layering them with cling film in between so they don’t stick. Freeze for at least 2 hours.

4. When ready to cook, heat vegetable oil in a pan. Add about 4 rolls at a time, making sure not to overcrowd the pan. Fry for around 2 minutes per batch, as long as the oil is properly heated. Once golden and crispy, remove and place them on a plate lined with paper towels to absorb excess oil. Serve hot.