lebanese cheese rolls 🧀 🇱🇧 

rakakat b jibneh is something you’ll find at most lebanese restaurants, similar to turkish sigara borek which i posted recently (two cheese roll posts in a week, but who’s mad, huh? 😂) 
these lebanese cheese rolls are popular on a meze spread and as a ramadan appetizer! it’s an absolute must for our iftars and every year i play around with the flavor profile of the filling! the cheese is mild enough that the herbs really shine through. i used @arzdairy syrian cheese but see notes below for alternative cheeses you can use! 

these are also good cold or reheated in the oven, if you want to make in advance or in case you somehow have leftover and want a midnight cheese roll or two? 🥰

4 cups shredded mozzarella
4 cups shredded akkawi cheese 
1/2 cup fresh parsley 
1 pack of spring roll wrappers 
2 tbsp ap flour or cornstarch 
1 tbsp water 
oil for frying 

📝soak akkawi in cold water for 30 minutes to remove the salty brine. 
🍴shred cheese and put in a bowl together with chopped parsley mix together. 
🍴place two heaping tbsps of cheese mix onto the center of the roll and fold as seen in the reel. very tightly roll the dough and cheese mixture to create a cylindrical shape. make sure to fold the left and right side corners inward before rolling to prevent a cheese explosion! 
🍴add paste to seal! (paste is a 2:1 combination of water and either corn starch or ap flour—it helps hold it together!) 
🍴fry on medium high heat until golden, continuously “tossing” the rolls to introduce air to help fry evenly. 
🍴remove from oil, drain and enjoy! 

#رقاقات_جبنه#rakakatjibneh