Fried cheese rolls - rakakat bi jibneh
Fried cheese rolls - rakakat bi jibneh

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fried cheese rolls - rakakat bi jibneh. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Fried cheese rolls - rakakat bi jibneh is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Fried cheese rolls - rakakat bi jibneh is something which I have loved my entire life. They’re fine and they look wonderful.

Lebanese Cheese Rolls (رقاقات بالجبنة, Rakakat Jibneh) is crispy cheese roll drizzled with honey and sesame seeds. Ingredients: Creamcheese squares Samosa sheets Honey Sesame seeds Oil to fry. CHEESE RAKAKAT I A crispy, cheesy, and gooey roll that is not to be missed!

To begin with this recipe, we must prepare a few ingredients. You can cook fried cheese rolls - rakakat bi jibneh using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fried cheese rolls - rakakat bi jibneh:
  1. Prepare 250 g phyllo dough cut in medium sized triangles
  2. Take 250 g feta cheese, crumbled with a fork
  3. Make ready 200 g mozzarella cheese, grated
  4. Take 2 cups vegetable oil, for frying
  5. Get 3 tablespoons flour, diluted in 1½ tablespoons water

Locals fry it up in the pan and serve it with sunny side up. It is also an ingredient in many sweet and savoury pastries such as knafeh. Cheese rolls are nothing new to the appetizer world, but what distinguishes the Lebanese version is the type of cheese and dough used. This is a well-known 'Mezze', or appetizer, served right along with hummus, baba ganoush and fried kibbe.

Steps to make Fried cheese rolls - rakakat bi jibneh:
  1. In a bowl, mix the mozzarella and feta cheese together.
  2. Take one triangular sheet of dough and place 1 tablespoon of the cheese mixture at 2 cm from the base. Fold the base of the sheet over the filling, then fold in the two sides and roll up. To seal well, dip the tip of the triangle with some water-diluted flour.
  3. Repeat with the remaining dough and cheese mixture.
  4. Deep fry the cheese rolls until they become golden in color from both sides.
  5. Remove from frying pan and place on a kitchen absorbent paper. Serve hot.

In Arabic, these are known as rakakat bi jebne. Jibneh Arabieh is a semi-hard cheese made from cow's milk, although it has originally been made from goat's or sheep's milk. It has origins in Israel and the Middle East. It can be consumed on its own or paired with various vegetables and pickled olives. Jibneh Arabieh is also often fried in the pan, when.

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