Crispy cheese rolls are popular on Lebanese Mezze tables, alongside meat rolls, falafel, sambousek and spinach fatayer.
If you are a cheese person, you can never have enough, and I am definitely a cheese person which makes them dangerous!
I have made them two ways; with feta and chives, and with Gouda cheese and zaatar.
You might also like to make our cheese manakish, which uses traditional akkawi cheese, and our baked cheese fatayer for a healthier option.
Ingredients
I don't like buying pre grated cheese as they have that horrible caking agent on it, so either grate a chunk of cheese yourself, or cut up pre-sliced cheese.
For the cheese and zaatar, you can use mozzerella, gouda, cheddar, edam or any other mild hard cheese.
Avoid the stronger ones as zaatar is quite a strong herb and you need a mild cheese to balance it.
For the feta cheese rolls, i've used some finely chopped chives and a little sprinkle of black cumin seeds (nigella seeds) for a little savoury crunch.
I like chives because they are oniony but not too powerful and don't fight the cheese. You can also use finely chopped parsley.
For the rolls, I use spring roll wrappers which are easy to find in any supermarket.
Instructions
Once you prepare your cheese mixes in separate bowls, get your cheese roll station ready.
I slice the spring roll wrappers (250mm x 250xmm) in half to make mini ones. You can skip this step if you are using smaller wrappers.
Prepare a little bowl of 'flour glue' using flour and water with a medium dripping consistency.
Prepare some freeze bags to lay the cheese rolls in and freeze any extra ones you are not eating that day.
Step 1: Add the feta to the chives and black cumin seeds
Step 2: Spoon around a tablespoon of cheese mix near the bottom of the spring roll wrapper
Step 3: Tuck in the sides
Step 4: Roll up and seal with a little 'flour glue'
Heat up enough vegetable oil in a deep wide pan (around 2 inches) for around 5-10 minutes (until around 350F).
You can know the oil is hot enough by testing with a little piece of spring roll wrapper which floats and sizzles to the top.
Deep fry in batches (don't overcrowd the pan) until golden, and serve when hot!
📖 Recipe
Lebanese fried cheese rolls (rekakat jibneh)
Delicate crispy fried cheese rolls made two ways
Ingredients
- 350 g feta cheese or any other mild white cheese
- 1 tablespoon chives finely chopped
- ¼ teaspoon black cumin seeds
- 350 g gouda cheese or any other mild hard yellow cheese
- 1 tablespoon zaatar blend
- 1 packet spring roll pastry 250mm x 250mm
- 1 tablespoon flour mixed with 3 tablespoon water approx
- vegetable oil for deep frying approx 3 cups
Instructions
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Make the flour glue by mixing the flour with the water in a small bowl
Cheese mix 1
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In a bowl crumble the feta cheese, and add the chopped chives and black cumin seeds. Set aside
Cheese mix 2
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In another bowl grate or finely slice the gouda cheese and mix with the zaatar. Set aside
To make the cheese rolls
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Prepare the cheese rolls station with 2 wide plates (one for rolling and one for stacking finished ones)
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Slice the spring roll pastry in half (if using the larger wrappers) and add a tablespoon of cheese mix near the bottom of the base
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Tuck the sides in and roll up , adding a small dab of flour flour glue near the end to seal close
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Place any cheese rolls not eating that day in freeze bags and freeze for later use.
To fry the cheese rolls
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Heat up enough vegetable oil in a deep wide pan for around 5-10 minutes on medium high heat to around 350F (or until a small test piece of spring roll pastry sizzles and floats to the top indicating the oil is hot enough)
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Fry in small batches (around 5-7) for a few minutes each side until golden. Drain on a paper towel lined plate.
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Serve immediately.
Recipe Notes
Freeze any extra cheese rolls not eating that day. Defrost for around an hour before frying.
You can use any mix of cheese or herbs you like that tolerate frying.
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cheese rolls:
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