Lebanese Cheese Rakakat

Name: Lebanese Cheese Rakakat
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 8 oz (225 g) akkawi cheese, soaked in cold water for 2 hours (water changed once), drained, patted dry, and coarsely grated; 8 oz (225 g) low-moisture mozzarella, coarsely grated, cold; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems finely chopped and patted very dry; ¼ tsp (½ g) black pepper, freshly ground; 12 sheets (340 g) phyllo dough sheets (about 14×18 inches / 35×45 cm), thawed, at room temperature; 1 tbsp (8 g) all-purpose flour; 3 tbsp (45 ml) water, cold; 3 cup (720 ml) neutral oil (sunflower, canola or vegetable), for deep frying, about 1½ inches (4 cm) deep; 1 whole (100 g) lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

Crisp, golden phyllo cigars filled with a stretchy, mildly salty blend of akkawi and mozzarella, flecked with fresh parsley. Rakakat are a classic Lebanese mezze and party snack that go from fridge to table in under an hour.

Prep: 40 min
Cook: 12 min
Wait: 2 hr 30 min
Total: 3 hr 22 min
Makes: 24 rakakat (cigars)

Jump to recipe ♡ Save

Ingredients

8 servings

For the filling
8 oz (225 g) akkawi cheese, soaked in cold water for 2 hours (water changed once), drained, patted dry, and coarsely grated
8 oz (225 g) low-moisture mozzarella, coarsely grated, cold
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems finely chopped and patted very dry
¼ tsp (0.5 g) black pepper, freshly ground
For assembly
12 sheets (340 g) phyllo dough sheets (about 14×18 inches / 35×45 cm), thawed, at room temperature
1 tbsp (8 g) all-purpose flour
3 tbsp (45 ml) water, cold
For frying
3 cup (720 ml) neutral oil (sunflower, canola or vegetable), for deep frying, about 1½ inches (4 cm) deep
For serving
1 whole (100 g) lemon, cut into wedges (optional)

Equipment (9)

Large heavy-bottomed pot or deep skillet, at least 10 inches (25 cm) wide
Deep-fry or candy thermometer
Sharp chef's knife or pizza cutter
Large cutting board or clean work surface
Small pastry brush
Clean kitchen towel, damp
Slotted spoon or spider
Baking sheet lined with paper towels
Large bowl for soaking cheese

Steps

Before you start

Thaw frozen phyllo in the refrigerator overnight, then leave it sealed on the counter for 1 hour before using so the sheets don't crack.
Akkawi is very salty: soak it as directed in step 1 (about 2 hours) so the rakakat aren't over-salted.
Have a damp (wrung-out) clean kitchen towel ready to cover the phyllo; open sheets dry out within minutes.
Work with the filling cold; warm, soft cheese leaks during frying.

1
Soak the akkawi
- Cut the akkawi into 1-inch (2.5 cm) chunks and place in a large bowl with plenty of cold water.
- Soak for 2 hours, changing the water once after 1 hour, to draw out excess salt.
- Drain, then taste a small piece: it should be pleasantly salty, not sharp.
+ Show details− Hide details
Ready when: A piece tastes mildly salty, not harsh
Tip: Skip the soak and the filling will be overpoweringly salty after frying.
2
Make the filling
- Pat the soaked cheese very dry with paper towels, then coarsely grate it into a bowl.
- Add the grated mozzarella, chopped parsley and pepper.
- Toss with your hands, then squeeze a handful: it should hold together in a loose clump.
- Chill the filling for 30 minutes.
+ Show details− Hide details
Ready when: Filling clumps when squeezed and feels cold
Tip: Dry parsley well; wet herbs make the phyllo soggy from the inside.
3
Mix the flour paste
- In a small bowl, whisk the flour and cold water until completely smooth and slightly thick, like thin glue.
- This is the 'glue' that seals the rakakat so they don't open in the oil.
+ Show details− Hide details
Ready when: Smooth, no lumps, flows slowly off the whisk
4
Cut the phyllo
- Unroll the phyllo on a cutting board and stack the 12 sheets.
- Cut the stack in half crosswise to make 24 rectangles about 9×14 inches (23×35 cm), then cut each rectangle in half again lengthwise...
- To keep it simple: cut the whole stack into 4 equal strips lengthwise if needed so each strip is roughly 7×14 inches (18×35 cm), giving you 24 strips from 6 double-layered sheets.
- Use the strips two at a time: stack 2 strips for each roll (12 rolls will use 24 strips).
- Cover everything with the damp towel.
+ Show details− Hide details
Ready when: Neat stack of strips, covered by damp towel
Tip: Keep unused phyllo covered at all times; it dries and cracks in minutes.
5
Fill the strips
- Lay one strip on the counter with a short end facing you (if using doubled strips, stack two).
- Spoon about 2 tablespoons (30 g) of filling in a log along the short end, leaving a ½-inch (1.25 cm) border at the bottom and sides.
- Fold the bottom edge over the filling, then fold in both long sides about ½ inch (1.25 cm).
+ Show details− Hide details
Ready when: Filling log sits snug in the folded edges with no gaps
Tip: Don't overfill: expanding cheese bursts weak seams.
6
Roll and seal
- Brush the far edge of the strip with flour paste, then roll up tightly like a cigar, about 4 inches (10 cm) long.
- Press the seam firmly and pinch the ends closed.
- Place seam-side down on a tray and keep covered with the damp towel while you finish the rest.
+ Show details− Hide details
Ready when: Each roll is tight, fully sealed, with no filling showing
Tip: Pinch the ends shut well; open ends are the most common cause of leaks.
7
Heat the oil
- Pour the oil into the pot to a depth of about 1½ inches (4 cm).
- Heat over medium-high until the thermometer reads 350°F (175°C).
- Adjust the heat to keep it steady.
+ Show details− Hide details
Ready when: Thermometer reads 350°F (175°C); a pinch of phyllo sizzles right away
Tip: Oil that is too cool makes greasy rolls; too hot browns the phyllo before the cheese melts.
8
Fry the rakakat
- Fry in batches of 5 or 6, seam-side down first, so they don't crowd.
- Cook 2–3 minutes, turning gently with tongs or a spider, until deep golden and blistered all over.
- Lift out and drain on the paper-towel-lined baking sheet.
- Return oil to 350°F (175°C) between batches.
+ Show details− Hide details
Ready when: Deep golden brown, crisp, bubbly surface; no seam opening
Tip: If one leaks cheese, remove it immediately so the oil doesn't scorch.
9
Rest and serve
- Let the rakakat rest 3–5 minutes after the last batch so the cheese is molten but not scalding.
- Serve hot with lemon wedges for squeezing.
+ Show details− Hide details
Ready when: Pastry is crisp and cheese stretches when broken

Good to know

Tips

Use a thermometer: steady 350°F (175°C) oil is the key to crisp, non-greasy rakakat.
Squeeze out any water from the cheese; moisture causes bursting and splattering.
Work quickly and keep phyllo covered with a damp towel to prevent brittle sheets.
Serve immediately; the shell is crispest within the first 15 minutes.

Make ahead

"Assemble the rolls up to 1 day ahead: arrange in a single layer on a parchment-lined tray, cover tightly with plastic wrap and refrigerate. Or freeze unfried on the tray until solid, then bag; fry straight from frozen at 325°F (165°C) for 4–5 minutes."

Storage & reheating

"Best eaten within 30 minutes of frying. Leftovers keep in the fridge up to 2 days in an airtight container; reheat on a rack in a 375°F (190°C) oven for 8–10 minutes until crisp. Unfried rolls keep frozen up to 2 months. Fried rakakat don't freeze well."

Substitutions

akkawi cheese → Halloumi (soaked 30 minutes) or fresh Nabulsi cheese. Both are salty and stretch less; use a bit more mozzarella for gooeyness.
low-moisture mozzarella → Jack or Muenster cheese. Melts similarly; avoid fresh, wet mozzarella.
fresh flat-leaf parsley → Fresh mint or dill. Use about ⅓ cup (15 g) chopped; mint gives a cooler flavor.
neutral oil (sunflower, canola or vegetable) → Bake instead: brush rolls with melted butter or oil. Bake at 400°F (200°C) for 15–18 minutes on a lined sheet until golden; less crisp than fried.