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Crispy Lebanese Cheese Rolls, also known as “Rakakat Jibneh” are a beloved Middle Eastern appetizer. These golden, crispy rolls are wrapped in thin spring roll wrappers, filled with a flavorful cheese mixture and fried or baked to golden perfection.
If you like more Lebanese Appetizer recipes, try out my Lebanese Hummus Recipe as well as my Baba Ghanouj Recipe. They pair so well with Lebanese Rakakat Jibneh.
Recipe Summary
- Perfect Texture: Crispy, flaky pastry with a gooey, cheesy filling.
- Perfect for Any Occasion – Ideal as an appetizer, party snack, or side dish for Lebanese meals.
- Versatile: Can be baked, fried, or air-fried to suit your preference.
- Make-Ahead Friendly – Prepare in advance and freeze for later use.
Cheese Rolls Ingredients
- Spring Rolls Sheets: You can find these at Asian or Middle Eastern stores.
- Cheese: I use Akkawi cheese, shredded mozzarella and feta cheese.
- Dried Mint: For a subtle herby flavor.
- Nigella Seeds: these look like black sesame seeds.
- Oil for frying: Oil of your choice.
- Flour paste mixture: Just some water and flour to use as a bonding paste to seal the rolls. You can also use beaten egg.
Ingredients Substitution
- Cheese: If you can’t find Akkawi cheese, you could use white cheese like Chicago Cheese, Panela Cheese, Syrian Cheese or Queso Blanco Cheese.
- Nigella Seeds: If you don’t have nigella seeds, substitute with toasted sesame seeds.
- Dry Mint: If you don’t have dry mint, you could use parsley or dill instead or add some Zaa’tar.
How To Make Cheese Rolls (Rakakat Jibneh)
Important Recipe Tips
- Freeze: If possible freeze the rolls before cooking.
- Roll Tightly: Loose rolls may open while frying. Seal them well with egg white or flour paste.
- Use the Right Oil Temperature: If the oil is too hot, the rolls will burn; if too cold, they absorb excess oil and leaks the cheese. Use the recommended temperature.
- Avoid Overstuffing: Too much cheese can cause leaks during cooking.
- Serve Immediately: Lebanese cheese rolls are best enjoyed fresh while crispy.
Storing and Reheating
How to store Cheese Rolls: Try to only cook the amount of rolls you need because these are best eaten fresh. But if you need to store them, store in an air tight container for up to 3 days.
How to reheat Cheese Rolls: Cheese rolls will need to be reheated if you plan on keeping leftovers. Air fry them at 350 F for a couple of minutes or bake at 400 for 3-4 minutes until warmed through.
How to freeze Cheese Rolls: You can freeze uncooked cheese rolls for up to 2 months in freezer bags packed in one flat layer. You can flash freeze them in a pan then transfer to a freezer bag.
Other Cooking Methods
Baking: Preheat the oven to 400°F (200°C). Brush the rolls with olive oil and bake for 15-17 minutes, flipping halfway through.
Air Frying: Spray generously with oil and air fry at 375°F (190°C) for 10-12 minutes or until lighting golden, flipping them halfway.
Filling Variations
- Lebanese Cheese Rolls with Meat: Add seasoned ground beef or lamb to the filling.
- Cheese Rolls with Spinach: Mix in chopped spinach for a spanakopita-style variation.
Common Questions
Yes! You can roll them and store them in the freezer before frying or baking.
Dips: Pair with hummus, garlic sauce, or tahini.
Salads: Serve with a fresh Fattoush or Tabbouleh salad.
Main Dishes: Complement with grilled chicken, kebabs, or falafel.
Breakfast: Enjoy with a side of olives, tomatoes, and cucumbers.
Always serve them fresh. If needed, reheat in the oven or air fryer to restore crispiness
More Lebanese Recipes
- Lebanese Lentil Soup
- Grilled Beef Kafta
- Batata Harra (Lebanese Spicy Potatoes)
- Lebanese Spinach Pies
These authentic Lebanese Cheese Rolls are a crispy, cheesy delight that’s easy to make and impossible to resist. Whether baked, fried, or air-fried, these rolls are perfect for any occasion.
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Lebanese Cheese Rolls (رقاقات بالجبنة, Rakakat Jibneh)
Ingredients
- 9 oz. Akkawi cheese, cut into cubes
- 8 oz. feta cheese
- 8 oz. mozzarella cheese, shredded
- 1 tbsp. nigella seeds, or toasted sesame seeds
- 1 tbsp. mint, dry
- 25 spring roll sheets, 1 pack
- canola or vegetable oil for frying
- flour paste or egg wash for sealing the ends
Instructions
- Prepare the Filling: In a bowl, mix the shredded Akkawi cheese, mozzarella cheese, feta cheese, dry mint, and nigella seeds until well combined.
- Assemble, Fill and Roll: Lay spring roll sheet on a flat surface. Place a tablespoon of the cheese mixture at the bottom of each strip. Fold the sides inward and roll tightly like a spring roll. Seal the edge with a bit of beaten egg or flour paste mixture. See blog post.
- Deep Fry: Heat oil to 400°F. Fry the rolls until golden brown (about 1-2 minutes).
- Serve: Drain on paper towel for a few seconds while they slightly cool down and serve warm.
Video
Notes
- Freeze: If possible freeze the rolls before cooking.
- Roll Tightly: Loose rolls may open while frying. Seal them well with egg white or flour paste.
- Use the Right Oil Temperature: If the oil is too hot, the rolls will burn; if too cold, they absorb excess oil and leaks the cheese. Use the recommended temperature.
- Avoid Overstuffing: Too much cheese can cause leaks during cooking.
- Serve Immediately: Lebanese cheese rolls are best enjoyed fresh while crispy.
I am not familiar with Akawi Cheese. Is there another name for it or a substitute. There are one or two Middle Eastern groceries a little way from me, but never saw this.
Hi Marie, you could use chicago cheese or something like Mexican queso fresco cheese.
Is there a condiment that goes well with them for dipping?
I never really ate this with any condiment before. It’s served on it’s own. But I have seen a restaurant serve it with some fig preserve dip. I just don’t know how it was made.
Hello! Can I bake them instead of frying them?
It will come out a bit dry but yes you can. Brush generously with some oil and bake on each side for 8-10 minutes, so about 15-20 minutes until they are golden brown in color.
It is better baked than fried by 100x
It’s always a matter of preference.
Super good! Thank you very much! I love Lebanese cooking so these were perfect for my Lebanese night to go with the lamb stew as apetizers! I added a few drops of lemon to the mix and served with lemon wedges. Fantastic.
Hi Coco
So glad you enjoyed the recipe. Thanks a bunch for leaving a review.
Delicious and healthy recepie, i will try to make it at home.
Glad you like it!
Hello, is it 239kcal for 12 rolls? Or each roll?
Hi Hicham,
It’s 12 rolls all together. I have updated the nutritional info. It does not include the oil, for I cannot know how much oil exactly they will absorb. You can also just brush them with oil and bake them for a healthier option. Each roll is 120 calories, which mostly comes from the cheese.
Are you sure it’s 120 calories, i ate 102 g it can’t be 12.240 kcal🤪
The calories is per roll. It comes mostly from the cheese.