This post may contain affiliate links. Please read our disclosure policy.
Cheese rolls (rakakat) are a Lebanese tradition of crispy rolls with a melty cheese filling.
If you’ve ever craved a snack that’s crispy on the outside and melty cheese in the inside (and who hasn’t?!) then Crispy Cheese Rolls (Rakakat) are about to become your new obsession. These Lebanese cheese rolls are a staple in Middle Eastern cuisine, often found on restaurant menus as a mezze (appetizer). They offer a satisfying crunch with every bite, revealing a warm, gooey, and perfectly seasoned cheese filling. Whether you’re looking for a crowd-pleasing appetizer or a fun side dish, Rakakat Jibneh (cheese rolls) are here for you!
What Are Rakakat Jibneh?
Rakakat Jibneh, or simply Crispy Cheese Rolls, are thin pastry rolls generously filled with a blend of cheeses and herbs, then cooked until golden and crisp. This is among the more decadent of Lebanese recipes with their irresistible flavor and texture. Traditionally, they’re deep-fried to get that incredibly satisfying crunch, but I’m also including options for baking and air frying too.
The Secret to the Perfect Cheese Filling
The heart of a great cheese roll lies in its type of cheese blend. For an authentic and incredibly flavorful experience, we want a mix that balances saltiness, creaminess, and meltability. Cheese pull is happening!
- Akawi cheese (or Akkawi cheese): This traditional Middle Eastern cheese offers a unique texture and subtle saltiness. But this cheese is overly salty out of the package and can give too much of a salty kick; it needs some soaking and rinsing before using. If Akawi cheese is difficult to find in your area, a good substitute is a mild, semi-firm cheese like Muenster or even a good quality farmer’s cheese. Alternatively, a combination of mild provolone and extra mozzarella can also approximate the texture and melt. You can also include a little Feta cheese if not using akkawi.
- Mozzarella cheese: For supreme meltiness and stretch, this cheese is a must! Look for whole milk mozzarella, which is less common but worth seeking out (I get mine at Whole Foods).
My favorite way to break down the cheese is not to grate it, but to crumble it in the food processor. Simply add chunks of cold cheese and pulse until the cheese looks like coarse bread crumbs. It’s easy to stir in chopped fresh mint (or any favorite: fresh parsley, dill, or cilantro are also delicious) and to spoon onto the wrappers like this.
Assembly
The exterior of crispy cheese rolls is just as important as the interior. You have several solid choices for the pastry:
- Spring roll wrappers: These are widely available and produce an exceptionally crispy result. My favorite. Find them in the freezer section. Don’t mistake these for egg roll wrappers, which are thicker and not quite right here.
- Phyllo dough. You would think these very thin pastry sheets would be my favorite for the rolls, and it is wonderful. But more often I opt for the spring roll pastry because they are already cut to size and ready to go, but phyllo is wonderful too!
To assemble:
- Lay a wrapper flat on a clean surface with a pointed edge facing you (it’s now a diamond shape).
- Place two tablespoons of cheese filling across the lower third of the diamond.
- Fold in the sides, then tightly roll the wrapper from the end closest to you, creating a neat cylinder.
- Before finishing the roll up, use your finger to dab a simple paste of water and flour to seal the edge and ensure they’ll stay closed when they cook.
Crispy Cooking Methods: Fry, Bake, or Air Fry
Now for the fun part – achieving that irresistible texture that make these crispy rolls so good.
1. Classic Frying Method
For the ultimate crispiness, deep-frying is traditional:
- Heat about 2-3 inches of neutral oil such as peanut oil, avocado oil, expeller pressed canola or vegetable oil in a deep pot or skillet over medium heat to 375°F.
- Carefully place a few rolls into the hot oil, with the seam side facing down, taking care not to overcrowd the pan.
- Fry for 3-4 minutes, turning occasionally, until they are golden brown.
- Remove with a slotted spoon and drain on paper towels.
2. Healthier Baked Option
If you prefer to bake, these rolls still come out wonderfully crisp:
- Preheat your oven to 375°F (190°C). Use convection if you have it, and reduce the heat to 350°F.
- Arrange the rolls, seam side facing down, as you roll them on a baking sheet lined with parchment paper.
- Lightly brush or spray the assembled rolls with oil; use olive oil, or your favorite oil.
- Bake for 15-20 minutes, or until golden and crispy, flipping halfway through.
3. Quick & Easy Air Fry Method
The air fryer is fantastic for achieving great crispness with less oil, but you can’t make as many at once.
- Preheat your air fryer to 375°F (190°C).
- Lightly spray the rolls with cooking oil or brush with olive oil.
- Place a single layer of rolls in the air fryer basket, seam side facing down.
- Air fry for 8-12 minutes, shaking the basket or flipping the rolls halfway through, until they are beautifully golden and crisp.
Tips for Success & Storage
- Make Ahead: These crispy cheese rolls are perfect for prepping in advance! Assemble them, freeze uncooked rolls on a baking sheet so they aren’t touching each other, then store the frozen rolls in freezer bags or an airtight container in the freezer for up to a month. Cook from frozen, adding a few extra minutes to the cooking time.
- Be sure the rolls fry, bake, or air fry with the seam side facing down.
- Serve Immediately: They need to cool for just a few minutes so you don’t burn your mouth on the cheese, then serve right away. For the best satisfying crunch, serve your Rakakat hot, alongside a fresh salad or a simple yogurt dip.
No matter which cooking method you choose, these Crispy Cheese Rolls (Rakakat) are going to become a beloved addition to your recipe collection! This recipe truly deserves a 5-star rating!
Crispy Cheese Rolls Recipe
Ingredients
- 1/2 cup akkawi cheese, or other firm white cheese, such as Muenster, cut in chunks
- 1 1/2 cups whole milk mozzarella cheese, cut in chunks
- 2 tablespoons fresh mint, or parsley, dill, or cilantro, finely chopped
- 25 spring roll wrappers, Thaw the spring rolls in the refrigerator for about 45 minutes. Or use thawed phyllo dough sheets, cut in 8-inch squares.
- 2 teaspoons all-purpose flour
- 2 teaspons water
- 2-3 cups neutral oil, for frying
Instructions
- If using akkawi cheese, cut it in 2-inch chunks and soak in warm water for at least 2 hours, changing the water a few times.
- In a food processor, process the mozzarella and akkawi until it resembles coarse breadcrumbs. Transfer to a bowl and stir in the chopped mint.
- Remove the stack of spring roll wrappers from the package and cover with a damp clean kitchen towel to prevent them from drying out.
- In a small bowl, mix the flour and water to form a paste, to be used to help seal the rolls.
- Roll the cheese rolls. Lay one wrapper on the counter with a pointed edge facing you (so the wrapper is diamond-shaped). Spoon two tablespoons of the cheese mixture across the lower third of the wrapper.
- Fold the left and right pointed sides over the cheese. Then bring the lower point closest to you up over the cheese and roll halfway. Dab some of the flour mixture over the exposed flat surface of the wrapper, than roll the rest of the way. Set aside the roll on a baking sheet, seam side facing down. If using phyllo dough, brush the roll immediately with a touch of oil to prevent it from drying out.
- Repeat rolling with the remaining wrappers and cheese.
- To fry, heat the oil to 375℉ in a heavy sauté pan. Slowly lower a few of the rolls into the hot oil, seam side facing down. Fry until golden brown, turning them as they fry. Remove the rolls with tongs to a paper towel-lined baking sheet. Cool very briefly, then serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
