Cheese rakakat
Cheese rakakats are a Lebanese classic found in traditional mezes. They are most often made with feta and halloumi cheese (made from goat’s or sheep’s milk) and of course, parsley, which is very present in Lebanese cuisine. And if you can’t find filo pastry, you can use brick sheets!
Ingredients :
- 8 sheets of filo pastry
- 375g halloumi
- 375g feta
- ½ bunch of flat-leaf parsley
- 1 C. c. black pepper
- Olive oil
Preparation :
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1
Rinse and dry the parsley, then chop it. Chop it finely. Crumble the cheeses with a knife on a cutting board. In a salad bowl, mix the cheeses and the parsley. Pepper and mix.
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2
Cut the sheets of filo pastry into rectangular strips a dozen centimeters wide.
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3
Arrange on the strips of filo pastry, 2-3 centimeters from the edge, a strip of the cheese mixture the thickness of a finger. Fold the sides of the strip around the filling then roll the sheet around to obtain a cylinder. Repeat the operation with all the strips of filo pastry.
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4
As you go, reserve the cylinders on a plate, covering them with a damp cloth to prevent the filo pastry from drying out.
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5
Heat a little olive oil in a frying pan and fry the rakakat in it, turning them regularly until they are golden brown.
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6
Place them on absorbent paper. Serve whours
Tips
You can modify the quantities of cheese according to your taste, and why not introduce goat cheese. You can freeze rakakat before cooking. Just take them out when frying.
