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Rakakat, or Lebanese Cheese Rolls, is a delicious and crispy treat often served as a mezze (appetizer) or snack. These delicate, golden rolls are filled with a savoury cheese mixture, offering a delightful crunch with a warm, gooey centre.
Popular across Lebanon and the broader Middle East, Rakakat is a perfect example of how simple ingredients can be transformed into something extraordinary when prepared with care and tradition.
What Is Rakakat?
Rakakat is essentially a fried or baked pastry roll filled with a soft, cheesy mixture. The exterior is made using thin layers of phyllo dough or sometimes spring roll wrappers, which create that signature flaky texture once cooked.
These rolls are usually bite-sized, making them perfect for sharing or enjoying alongside a spread of other Middle Eastern delights. While cheese is the most common filling, some variations include spiced meats, vegetables, or even nuts.
Ingredients and Taste
The star of Rakakat is the cheese filling, which typically features a combination of salty, soft cheeses like Akkawi, Halloumi, or Feta. These cheeses are mixed with herbs such as dried mint or parsley, and sometimes a hint of spices like black pepper or chili flakes to add a subtle kick.
The delicate phyllo dough encases the cheese filling, ensuring a satisfying crunch when you bite into it, followed by the warm, creamy centre.
Rakakat offers a balanced flavour profile. The saltiness of the cheese is tempered by the mild, buttery phyllo, while the herbs add a fresh, aromatic note. When fried, the rolls develop a beautiful golden colour, with an irresistible crispness on the outside that contrasts with the soft, melty interior. The overall experience is both light and indulgent, making it a crowd-pleaser at any gathering.
A Taste of History
Rakakat has deep roots in the Levantine culinary tradition, which spans countries like Lebanon, Syria, Jordan, and Palestine. The use of phyllo dough in Middle Eastern cuisine dates back centuries, influenced by both the Ottoman Empire and the Mediterranean region. Cheese, too, holds a prominent place in Lebanese food culture, and combining the two into a rolled pastry was a natural fit.
Cheese filled Rakakat has become a staple in Lebanese households, particularly during Ramadan, where they are served to break the fast. Over time, these rolls have gained international popularity, making their way onto restaurant menus worldwide as part of mezze platters.
Traditional Lebanese Rakakat Recipe
Serves: 4 people
Ingredients:
- 200g feta cheese, crumbled
- 100g mozzarella cheese, shredded
- 1 tbsp fresh parsley, finely chopped
- 1 tsp dried mint (optional)
- 1/4 tsp ground black pepper
- 8 sheets of phyllo pastry (or spring roll wrappers)
- 1/4 cup melted butter or olive oil (for brushing)
- 1 egg, beaten (optional, for sealing)
- Vegetable oil (for frying if frying method is used)
Directions
Preheat your oven to 180°C (350°F). In a large bowl, combine the crumbled feta, shredded mozzarella, chopped parsley, dried mint (if using), and black pepper. Stir the ingredients together until the cheeses and herbs are well incorporated.
Take one sheet of phyllo pastry and place it on a clean surface. Lightly brush it with melted butter or olive oil. This helps the pastry achieve a golden, crisp texture. If using spring roll wrappers, no need for butter or oil at this stage.
Place 1-2 tablespoons of the cheese filling near one end of the phyllo sheet, about 2 inches from the edge. Fold the edges inward to contain the filling, then roll the sheet tightly from one end to the other, forming a cigar-shaped roll. If needed, use a small amount of beaten egg to seal the edge.
Repeat the rolling process with the remaining phyllo sheets and filling. Make sure each roll is sealed tightly to prevent the cheese from oozing out during cooking.
Place the prepared cheese rolls on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or olive oil for extra crispness. If you prefer a golden colour, brush the rolls with a bit of beaten egg.
Bake the rakakat in the preheated oven for 15-20 minutes, or until they turn golden brown and crispy. If using spring roll wrappers, you may deep-fry them in vegetable oil at 180°C (350°F) for 3-4 minutes until golden.
Remove the baked or fried cheese rolls from the oven or oil and let them cool on a wire rack for a few minutes. This ensures they stay crisp and prevents sogginess.
Serve the rakakat warm, garnished with a sprinkle of fresh parsley. These crispy cheese rolls pair perfectly with a side of fresh mint leaves or a yogurt dipping sauce for an added touch of freshness.
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