Cheese Rakakat

Making Cheese Rakakat Ahead

Best straight from the pan. Refrigerated for 2 days; re-crisp at 200°C / 392°F for 6 minutes. They freeze raw.

How to Make Cheese Rakakat

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1. If using akkawi, cut it into slabs and soak in cold water for 30 minutes, changing the water three times. Taste a corner — it should be pleasantly salty, not harsh.

   Mark done Start 30 min timer

2. Grate or crumble the cheese, squeeze out any water, and mix with the mint and pepper.

   Mark done

3. Cut each filo sheet into two long rectangles. Keep the stack under a damp cloth as you work.

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4. Lay a rectangle with a short edge towards you, put a finger of cheese across the base, fold both long sides in over the ends of the filling, and roll up tightly.

   Mark done

5. Seal the final flap with the beaten egg or the flour paste and press it down. Repeat.

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6. Heat the oil to 180°C / 355°F. Fry six at a time, 2 to 3 minutes, turning once, until blistered and pale gold. They colour fast.

   Mark done Start 2 min timer

7. Drain on a rack and eat hot, while the cheese still pulls.

   Mark done

Related guide: Prep, cook and total time.

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A Few Pointers

• Soak akkawi in several changes of water or it is too salty to eat.
• Fold the ends in before rolling. Open ends leak.
• They colour quickly — pale gold is done.

Serving Ideas

Lemon wedges · A tomato salad · Sweet mint tea

Quick Answers

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.