{"id":6475,"date":"2026-10-21T23:52:28","date_gmt":"2026-10-22T04:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-crispy-cheese-rolls-rakakat\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-crispy-cheese-rolls-rakakat","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-crispy-cheese-rolls-rakakat\/","title":{"rendered":"How to Make Crispy Cheese Rolls (Rakakat)"},"content":{"rendered":"

Thin pastry rolled tight around salty Lebanese cheese and parsley, then fried until it shatters. They disappear fast, so make extra.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n30 minutes, plus 1 hour soaking<\/td>\n<\/tr>\n
Cook time<\/th>\n15 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6 (about 20 rolls)<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegetarian<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Rakakat bi jibneh are slim, cigar-shaped rolls of thin pastry wrapped around white cheese and parsley, then fried until crisp. They are part of the hot mezze in Lebanese restaurants and a fixture on the table at iftar during Ramadan, next to sambousek, fattoush and lentil soup.<\/p>\n

The filling is usually akkawi, a soft white brined cheese, often mixed with halloumi or a stretchy cheese so the center turns gooey. Because Lebanese white cheeses are very salty, the secret is to soak them first. Most home cooks today use ready-made spring roll pastry, which gives a light, blistered crust.<\/p>\n

Ingredients<\/h2>\n

For the filling<\/h3>\n