friedcheeserolls

Happy Friday everyone, the weekend is finally here.

I love to make and serve these Fried Cheese Rolls in the weekends. They are originally from the Middle East, more spesifically Lebanon, and they are called Rkakat Jebne. They are usually part of a larger spread, or meze.

There is a Lebanese restaurant in my town and they sell them for 15,- NOK per roll, which is quite expensive.

We just love these rolls, and luckily they are very easy to make. I hope you’ll try making them too, maybe they’ll be a new favorite in your house?

Here is the recipe.

Bon appétit.

Ingredients – Servings 4
Fried Cheese Rolls
  • 1 packet strudel pastry or filo pastry the thinnest possible type
  • 200-300 gram Cimber Cheese
  • 100 ml flatleaf parsley finely chopped
  • 1 egg yolk for brushing
Fried Cheese Rolls, 2nd variation
  • 1 packet strudel pastry or filo pastry
  • 200-300 gram other cheese of your choice
  • 1 egg white
  • 100 ml flatleaf parsley finely chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  1. Buy the thinnest possible strudel pastry, or filo.
  2. These pastry sheets are so thin, you should be able to see through them if holding one up. Remove the pastry from the freezer 3 hours before starting this recipe.
  3. I use Cimber cheese here, it’s soft and salty. A bit like feta, but even better, in my opinion.
  4. Mash the Cimber cheese with a fork and stir in the finely chopped parsley.
  5. If you want to use another kind of cheese, use the list of ingredients for variation 2. Grate the cheese and stir in the egg white. Add salt and pepper to taste.
  6. Brush the two upper edges of the pastry sheet with the egg yolk, as shown here.
  7. Place a tablespoonful of the cheese mixture in the bottom corner of the pastry sheet.
  8. Fold the bottom corner of the pastry sheet over the cheese mixture.
  9. Use your fingers to tighten the pastry, then roll just a little to secure the filling.
  10. Then fold in one of the sides…
  11. … and then the other.
  12. And roll it up.
  13. The egg yolk will work as glue here.
  14. These can now be frozen for a later occasion.
  15. I fry the rolls in oil, about 1-2 minutes, if you use a frying pan please allow 1-2 minutes on each side.
  16. Place the fried rolls on a plate lined with some paper towels, the paper will absorb the excess oil.
  17. These are just amazing!
  18. Cheese fried rolls, or Rkakat Jebne, are the perfect snack for the weekend, you should try them…
  19. Have a nice weekend everyone. Hugs from me to you. Bon appétit .

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